Recipe of Aquafaba Meringue Pie

My Mom's Lemon Meringue Pie

Aquafaba meringue tastes so similar to traditional meringue that you might not even guess the switch.

Recipe Summary My Mom's Lemon Meringue Pie

This is my mother's lemon meringue pie recipe and it is one of my all time favorite desserts. You can add a bit more lemon zest if you want it to be more tart! Don't let pie cool before putting on meringue.

Ingredients | Aquafaba Meringue Pie

1 refrigerated pie crust

1 (14 ounce) can sweetened condensed milk

3 eggs, separated

½ cup lemon juice

2 teaspoons lemon zest

¼ teaspoon cream of tartar

½ cup white sugar

Directions

Preheat oven to 325 degrees F (165 degrees C). Press pie crust into a pie plate.

Mix sweetened condensed milk, egg yolks, lemon juice, and lemon zest together in a bowl; pour into pie crust.

Bake in the preheated oven for 25 minutes.

Five minutes before pie is done, beat egg whites and cream of tartar together in a bowl using an electric mixer on high speed until foamy. Slowly add sugar to egg white mixture and continue beating until meringue forms stiff peaks, about 5 minutes.

Remove pie from oven and increase temperature to 350 degrees F (175 degrees C). Spread meringue onto warm pie, making sure meringue goes all the way to the edges creating a seal. Using the back of a spoon, dab the meringue and pull up, creating peaks across the pie.

Bake in the oven for 15 minutes. Let cool to room temperature for 1 hour and store in the refrigerator.

Make sure bowl, beaters, and all utensils that will be used for the meringue are super clean, no grease!

Info | Aquafaba Meringue Pie

prep: 15 mins cook: 40 mins additional: 1 hr total: 1 hr 55 mins Servings: 8 Yield: 8 servings

TAG : My Mom's Lemon Meringue Pie

Desserts, Pies, Custard and Cream Pie Recipes, Meringue Pie Recipes,