A vegan lemon chiffon pie with a buttery flaky crust and creamy citrus filling. This dairy-free version uses coconut milk and egg whites for a rich, tangy custard-like texture perfect for summer celebrations.
1½ cups all-purpose flour
½ cup vegetable shortening (or vegan butter)
¾ cup sugar (or coconut sugar)
1 can (14 oz) full-fat coconut milk, chilled
2 large egg whites (or 2 flax eggs for vegan option)
2 tsp cream of tartar
1 tbsp vanilla extract
2 tbsp cornstarch
1 tbsp fresh lemon juice
½ tsp lemon zest
Preheat oven to 350°F (175°C).
Combine flour, sugar, and chilled vegetable shortening in a food processor until crumbly.
Add 3 tbsp cold water while pulsing until dough forms.
Wrap dough in plastic, refrigerate for 20 minutes.
Roll out and press into a 9-inch pie dish. Bake for 7-8 minutes.
In a chilled bowl, whisk egg whites with cream of tartar until soft peaks form.
Gradually add ¼ cup sugar while whisking until stiff, glossy peaks.
Blend coconut milk, lemon juice, zest, cornstarch, and vanilla in a separate bowl.
Gently fold one-third of meringue into coconut milk mixture. Fold in remaining meringue.
Pour filling into crust. Chill for 4-6 hours before serving.
Use almond flour for gluten-free option.
Chill coconut milk for a thicker texture.
Flax eggs: mix 1 tbsp ground flaxseed with 3 tbsp water per egg.
Meringue works best with cold ingredients and clean bowl.
Store in refrigerator up to 2 days.
Find it online: https://flavoornote.com/lemon-chiffon-pie/