• If making homemade pie crust Preheat oven to 350°F (176°C)
• FOR THE PIE CRUST Recipe
• Bake the pie crust in a 9-inch (23 c(shalloround pie pan for 40 minutes, or until just golden brown. Line the bottom of the crust with parchment paper and cover dried beans to prevent bubbling while baking. Remove from the oven and let cool slightly. Dispose of parchment paper and beans after baking.
• FOR THE LEMON FILLING
• In a small bowl, whisk the 4 tablespoon of Follow Your Heart vegan egg and 1 cup water until smooth and creamy. Set aside.
• In a large sauce pan, whisk the 1 cup water, ¾ cup lemon juice, 1 cup sugar, 3 tablespoon cornstarch, and ¼ teaspoon salt together on medium heat. Keep whisking until the mixture comes to a low boil and is thick and creamy, and translucent.
• Slowly add 1 cup of the lemon mixture to the vegan egg and vigorously whisk until combined. This prevents the egg from curdling.
• Slowly add the egg mixture to the pan of lemon mixture and VIGOROUSLY whisk continuously until it just begins to boil and is thick and creamy. Remove from the heat and whisk in the 2 tablespoon of lemon zest.
• Pour the pie filling into the pie crust and refrigerate for at least 4 hours to set.
• FOR THE MERINGUE
• In a large mixing bowl with the whisk attachment, add the 1 cup of aquafaba, ¾ cup sugar, ¼ teaspoon cream of tartar, and 1 ½ teaspoon of pure vanilla extract and beat on the medium setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat on high until it forms stiff peaks, approximately 5 to 7 minutes or longer.

  Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue. Don’t give up, it takes time.

To Assemble

• Use a spatula to evenly spread the meringue over the lemon filling and use the spatula to create peaks on top.
• Place the pie under a broiler for a minute or two to brown the peaks, or use a kitchen torch to brown the peaks of the meringue. Watch it carefully so it doesn’t burn.