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Lemon Meringue Pie

Gluten-Free, Vegan, Serves 8

  • 1 cup Coconut Sugar
  • 2 Tbsp Coconut Flour
  • 1 1/2 cups Water
  • 3 Tbsp Corn Starch
  • 2 Lemons Juiced and Zested
  • 1/4 tsp Sea Salt
  • 2 Tbsp Vegan Butter
  • 1 cup thick Vegan Greek Yogurt
  • 9 inches Gluten-Free Pie Crust Baked
  • 3 Cans Chickpea liquid
  • 6 Tbsp Stevia Sugar


Preheat the oven to 350 degrees F. To prepare to fill, in a medium saucepan, whisk 1 cup sugar, flour, cornstarch, and salt. Stir in the water, lemon juice, and zest. Cook over medium heat, string frequently, until the mixture comes to a boil. Stir in butter. Gradually whisk 1/2 cup of sugar mixture into the yogurt and mix. Transfer the yogurt mixture into the pan and mix well stirring until thick. Remove from heat and pour filling into the pie crust. For the meringue, in a large glass bowl whip chickpea liquid until foamy. Add in sugar and continue to whip until peaks form (for added stiffness add in 1/2 tsp cream of tartar). Spread over the filling and bake for 10 minutes or until the meringue is golden brown.

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