Dairy-Free Lemon Meringue Pie

Indulge in the zesty delight of this **Dairy-Free Lemon Meringue Pie**, a lighter twist on the classic dessert that’s brimming with bright flavors and creamy textures without a drop of dairy. Featuring a crisp graham cracker crust held together with rich coconut oil, this pie is filled with a silky, tangy lemon custard made with fresh lemon juice, lemon zest, and a clever touch of silken tofu for a smooth, velvety finish. The fluffy meringue topping, whipped to perfection with glossy peaks, crowns this stunning dessert in golden splendor. Perfect for those with a dairy-free lifestyle, this pie is a showstopper for any occasion—and it’s easier to make than you’d think with just 30 minutes of prep! Serve chilled for a luscious and refreshing treat that pairs beautifully with summer evenings or holiday gatherings. Keywords: dairy-free dessert, lemon meringue pie, dairy-free lemon pie, easy pie recipes, dairy-free baking.

Nutriscore Rating: 48/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 6 tablespoons Coconut oil
• 1.75 cups Granulated sugar
• 0.33 cup Cornstarch
• 1.5 cups Water
• 0.5 cup Lemon juice
• 1 tablespoon Lemon zest
• 0.5 cup Silken tofu
• 1 teaspoon Agar-agar powder
• 4 large Egg whites
• 0.5 teaspoon Cream of tartar

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, melted coconut oil, and 1/4 cup of the granulated sugar until well combined.

Step 3

Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan to form a crust.

Step 4

Bake the crust in the preheated oven for 10 minutes. Allow it to cool on a wire rack.

Step 5

In a medium saucepan, whisk together 1 cup sugar, cornstarch, and 1/4 teaspoon salt.

Step 6

Gradually stir in water, lemon juice, and lemon zest until smooth.

Step 7

Place the mixture over medium heat, adding the silken tofu and agar-agar powder.

Step 8

Cook while stirring constantly until the mixture thickens and just begins to boil. Immediately reduce the heat and simmer for an additional minute.

Step 9

Pour the hot lemon filling into the baked crust and set it aside while preparing the meringue.

Step 10

For the meringue, in a clean, grease-free mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.

Step 11

Gradually add the remaining 1/2 cup sugar, continuing to beat on high speed until stiff, glossy peaks form.

Step 12

Spread the meringue over the lemon filling, ensuring it seals to the edges of the crust to prevent shrinking.

Step 13

Use the back of a spoon to create peaks in the meringue.

Step 14

Bake the pie in the oven until the top is golden brown, about 10-12 minutes.

Step 15

Allow the pie to cool at room temperature for one hour, then refrigerate for at least two hours before serving.

Nutrition Facts

Serving size	(1376.6g)

Amount per serving	% Daily Value*
Calories	3110.9

Total Fat 104.8g	0%
Saturated Fat 74.4g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 1324.7mg	0%
Total Carbohydrate 526.7g	0%
Dietary Fiber 6.3g	0%
Total Sugars 398.8g
Protein 33.0g	0%

Vitamin D 0IU	0%
Calcium 564.1mg	0%
Iron 8.5mg	0%
Potassium 1026.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 4.1%

Carbs: 66.2%