A classic lemon meringue pie made vegan.
Use your favorite pie crust recipe, a pre-made crust, or use my gluten-free pie crust recipe. Whatever crust you choose, bake it at 400°F (200°C) for 20 minutes and then let it cool.
In a medium-sized saucepan, add 1 1/4 cup cold water, 3/4 cup lemon juice, 1 1/4 cup sugar, 2 tsp agar agar, 1/4 cup corn starch, 1/4 tsp salt, and 1/8 tsp turmeric.
Stir all the cold ingredients until the corn starch is dissolved. Turn on the heat to medium.
Heat the lemon curd over a medium heat until it begins to boil. Turn the heat down, so it continues to slowly boil for 6 minutes. (This activates the agar agar.)
Turn off heat and add the tofu. Use an immersion blender to blend until smooth. (or pour the lemon curd into a blender with the tofu and blend until very smooth - be careful, it will be hot and sticky).
Pour your hot lemon curd into your cooked pie shell and place it in the fridge to start cooling.
Add 1/2 cup aquafaba (chickpea liquid) to the bottom of a large mixing bowl with 1/4 tsp cream of tartar or lemon juice. Beat for 7 minutes until it forms a stiff meringue.
Add 2 tsp of vanilla and beat again for another minute before turning off the beater and making your agar agar syrup.
In a small saucepan, add 1/2 cup water and 3/4 tsp agar agar and boil for 3 minutes.
Then add 3/4 cup sugar to the agar mixture and boil for 3 more minutes stirring constantly.
Immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.
Beat the syrup into the aquafaba mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny.
Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula. (You must work quickly because the meringue will start to set once it cools).
Let your pie cool in the fridge for another hour, allowing it to set completely.
Use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color. (optional)