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Raw Vegan Lemon Meringue Pie

Recipe Summary

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.

Preparation Notes

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.