Lemon meringue pie, in its traditional form, is not dairy-free. The filling is typically made with egg yolks, sugar, lemon juice, and lemon zest. Some recipes may call for butter in the filling, a dairy product.
The meringue topping is usually dairy-free, made from egg whites and sugar. However, the crust often contains butter, a dairy product.
You can make a dairy-free version of lemon meringue pie using a dairy-free butter substitute in the crust and filling. You must also ensure that any other ingredients you use are dairy-free. Always check the labels and ingredients to be sure.
Dairy-Free Lemon Meringue Pie Recipe
Dairy-free crust
- 1 1/2 cups graham cracker crumbs (ensure they’re dairy-free)
- 1/4 cup sugar
- 1/2 cup dairy-free margarine or other butter substitutes, melted
Lemon filling
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested
- 2 tablespoons dairy-free margarine or other butter substitutes
- 4 egg yolks, beaten
Meringue
- 4 egg whites
- 6 tablespoons sugar
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, sugar, and melted margarine or butter substitute until well combined. Press the mixture into a pie dish.
- Bake the crust in the oven for 10 minutes, then remove and let it cool.
- Combine sugar, flour, cornstarch, and salt in a medium saucepan. Stir in water, lemon juice, and lemon zest. Cook over medium-high heat, stirring frequently, until the mixture boils. Stir in the margarine or butter substitute.
- Place egg yolks in a small bowl and gradually whisk in 1/2 cup of the hot sugar mixture. Whisk the egg yolk mixture back into the remaining sugar mixture in the saucepan. Bring to a boil and continue to cook, stirring constantly, until thick. Remove from heat and pour the filling into the baked pie crust.
- In a large glass or metal bowl, whip egg whites until foamy. Gradually add sugar, continuing to whip until stiff peaks form. Spread the meringue over the pie, sealing the edges at the crust.
- Bake in the oven for 10 minutes or until the meringue is golden brown. Let the pie cool completely before serving.
Please note: If you have a severe dairy allergy, always ensure every ingredient you use is free from traces of dairy.
Dairy-Free Substitutes for Making Lemon Meringue Pie
Dairy-free butter: This is often made from a blend of oils and can be used just like regular butter. It’s great for creating a flaky, delicious crust and adding richness to the lemon filling.
Coconut oil: In its solid state, it can be an excellent butter substitute in the crust. It is light, sweet flavor may even enhance the overall taste of the pie.
Non-dairy milk: If a recipe calls for milk in the filling, you can use almond milk, soy milk, or oat milk. They are all great alternatives that won’t alter the taste significantly.
Tips to Always Eat Dairy-Free Lemon Meringue Pie
Double-check ingredients: Always check the labels of pre-packaged ingredients for hidden dairy products, such as whey, casein, and lactose.
Make it from scratch: The best way to ensure your pie is dairy-free is by making it yourself. This way, you control all the ingredients.
Find a good recipe: There are many great dairy-free recipes online. Find one with good reviews and follow it closely.
Use reliable substitutes: Use trusted dairy-free alternatives like dairy-free butter or coconut oil for the crust and non-dairy milk if needed in the filling.
Check with restaurants: If eating out, always check with the restaurant to ensure their lemon meringue pie is dairy-free. Some may use dairy products in unexpected ways.
Dairy-Free Alternatives to Lemon Meringue Pie
Lemon Sorbet
This light, dairy-free dessert is still bursting with lemony flavor. It’s a great alternative if you’re craving something tangy and sweet.
Dairy-Free Lemon Bars
You can make a dairy-free crust using the abovementioned substitutes, and the lemon layer can be made using fresh lemon juice, sugar, flour, and egg.
Vegan Lemon Tart
This tart uses a dairy-free crust and a creamy, tangy lemon filling made from cashews, coconut cream, and fresh lemon juice.
Lemon Coconut Cream Pie
This is a delicious twist on the classic pie. The filling is made with coconut milk and fresh lemon juice, creating a rich, creamy, and tangy dessert that’s entirely dairy-free. The crust can be made from a combination of nuts and dates or a traditional pie crust recipe using dairy-free butter.
Dairy-Free Lemon Poppy Seed Cake
This is a light, fluffy cake that’s full of lemon flavor. It uses dairy-free milk and oil instead of butter; the poppy seeds add a nice crunch. A tangy lemon glaze (made with powdered sugar and lemon juice) is the perfect finishing touch.
Frequently Asked Questions
Is lemon meringue pie vegan?
Traditional lemon meringue pie is not vegan as it contains egg yolks in the lemon curd filling and egg whites in the meringue topping. However, vegan versions can be made using substitutes like agar-agar for the filling and aquafaba for the meringue.
Is lemon meringue pie vegetarian?
Yes, traditional lemon meringue pie is vegetarian. It does not contain any meat products but eggs, which are considered vegetarian but not vegan.
Is lemon meringue pie gluten-free?
Traditional lemon meringue pie is not gluten-free due to the flour used in the crust. However, you can make it gluten-free with gluten-free flour or graham cracker crust.
Is lemon meringue pie a healthy snack?
Lemon meringue pie, like most desserts, is high in sugar and should be consumed in moderation. However, it does contain some vitamin C from the lemons, and you can make it healthier by reducing the sugar and using whole-grain flour for the crust.
What pies are dairy-free?
Many pies can be made dairy-free with the right substitutions. Apple, cherry, peach, and berry pies can all be made dairy-free. Cream-based pies like coconut cream or banana cream can be made dairy-free using coconut milk instead of dairy.
How do you serve lemon meringue pie?
Lemon meringue pie is best served chilled. After baking, allow the pie to cool at room temperature, then refrigerate for a few hours. Slice with a sharp knife and serve each piece with whipped cream or a scoop of dairy-free ice cream, if desired.
Can I freeze lemon meringue pie?
It’s not recommended to freeze lemon meringue pie because the meringue topping can become tough and may separate from the filling once thawed. However, you can freeze the lemon filling and the crust separately and then assemble and bake when ready to serve.
