Raw Vegan Lemon Meringue Pie
This recipe comes to me via my friend Andrey. It seems to be based on the one published by Café Gratitude in their book,
I Am Grateful.
It is heavenly and much too decadent for me, but Andrey and his pie seem to be in high demand at every potluck.
Recipe makes 12 servings.
Here is a PDF copy of the original cafegratitude blog post recipe: recipe.
Andrey recommends twice the meringue and doesn’t use the soy lecithin.
I prefer to substitute out the agave syrup (since it is a high fructose syrup and doesn’t promote health) for regular sugar. Choose a raw sugar if you want the pie to remain “raw”. The substitution works fine at one to one.
The variations on this pie are endless. Andrey and I substituted lime juice for half the lemon juice at a recent retreat and ended up with a lemon-lime variety.