I never really felt the need to make a Vegan Lemon Meringue Pie video tutorial since so many other bloggers have already done it to perfection
But I definitely felt the need to pair up my famous vegan New York Style Cheesecake recipe with this luscious lemon custard!
Aquafaba meringue is toasted to perfection for the icing
And my recipe for one bowl mix easy lemon pound cake sandwiches everything together!
I’ll admit there are quite a few recipes needed to pull this off but believe me it is worth it the effort
Building on Recipes is always a bit more work than most recipes because it requires multiple recipes to be made ahead of time before the building of the final cake
But as usual I take you step by step through the entire process for the fastest and most efficient way to get it all done!
While this Lemon Meringue Cheesecake didn’t last more than 4 days at my house
The Aquafaba meringue icing stayed just as stable and fluffy as the day I made it!
Most people ask me about the cream of tartar addition that I have listed as an ingredient in the aquafaba meringue
And while this is not 100% necessary it is the ingredient that helps the stability of the final meringue.
Again the recipe can be made without it, however you may not have as many days shelf life for the icing as I did.
For More Recipes Using Aquafaba Click the Links Below!
IMPORTANT NOTES FOR SUCCESS:
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
I cannot tell you how many times people have complained that their custard or cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
Additionally you may notice that my base recipes for cheesecake are always the same with some slight variations to sugar or an added spice depending on what I am making
At times I will replace some of the vegan cream cheese for firm tofu!
For a more dense NY style Cheesecake I find straight vegan cream cheese will achieve this texture, but for a lightened up version and to cut some of the fat calories I like to add a small portion of tofu instead.
It is totally your preference!
One last thing before we start!
I don’t often ask you to buy anything special to prepare my recipes since I can usually find a pretty good hack-around with regular household items.
But for this cake and many of my molded cold preparation cakes I cannot live without Acetate Cake strips
Well worth the investment as is a blowtorch to toast meringues since as you may know I use it all the time to also un-mold my vegan cheesecakes!
I only use Tofutti brand cream cheese for BAKING recipes, I have had major fails using other more expensive brands of vegan cream cheese in my BAKED recipes. *not sponsored
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go. Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure, so while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results. I cannot tell you how many times people have complained that their custard or cheesecake is like rubber and they don't know why! This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
I use soy milk for all my baking recipes, but you can easily replace with your choice of plant milk
You may notice that my base recipes for cheesecake are always the same with some slight variations to sugar or an added spice, and at times I add an addition of firm tofu in place of some of the cream cheese. For a more dense NY style Cheesecake I find straight vegan cream cheese will achieve this texture, but for a lightened up version and to cut some of the fat calories I like to add a small portion of tofu instead. I do not find an extremely noticeable difference in the outcome so for me I like the tofu version 🙂
- For the Lemon Cake
- Plant Milk 1¼ cups (300ml)
- Lemon Juice 6 Tablespoons (90ml)
- Vegan Butter ½ cup (113g)
- Coconut Oil *Or any vegetable oil of your choice ½ cup (117ml)
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Zest from 2 large lemons approx 2 Tablespoons
- All Purpose Flour 3 cups (375g)
- Baking Soda 2 teaspoons
- For the Cheesecake
- Vegan Cream Cheese *see notes 12ounce (340g)
- Firm Tofu 4 ounces (113g) **see note above
- Vegan Butter melted 2 tablespoons (28g)
- Granulated Sugar 1 cup (200g)
- Cornstarch 4 Tablespoons (32g)
- All Purpose Flour 3 Tablespoons (24g)
- Plant Milk *I use soy milk 6fl oz (177ml)
- Vegan Lactic Acid or apple cider vinegar 1 teaspoon
- Salt ¼ teaspoon
- Vanilla Extract 3 teaspoons (15ml)
- For the Lemon Custard
- Plant Milk 1 cup (237ml)
- Lemon Juice ½ cup (118ml)
- Water ¾ cup (177ml)
- Tumeric less than ⅛ teaspoon, literally a pinch
- Sugar ¾ cup (150g)
- Cornstarch 5 Tablespoons (40g) **see note above
- Lemon Zest from 2 large lemons approx 2 Tablespoons
- Vanilla Extract 2 teaspoons (10ml)
- For the Aquafaba Meringue Icing
- Aquafaba ~ the water from a can of chickpeas 2 cans = 1 cup liquid
- Cream of Tartar *see notes in the text article ¼ teaspoon
- Confectioners Sugar ½ cup (60g)
- Preheat the oven to 350°F
- Prepare your cake pans with pan grease and a parchment paper liner.
- First combine the coconut oil (*or vegetable oil of your choice) with the vegan butter together in a small sauce pot and gently melt over a medium heat.
- Combine the plant milk with the lemon juice and let stand for 5 minutes to thicken.
- Add the vanilla extract and the lemon zest to that and then add the melted vegan butter & coconut oil combination to the thickened milk mixture
- Sift all the dry ingredients together in a large mixing bowl, including the sugar.
- Pour the wet ingredients in and whisk smooth
- Divide the batter evenly between the 3-7" pans** see note above and bake immediately in the preheated oven for approximately 27-30 minutes or when you gently press the centers they are springy to the touch.
- Cool in the pans until you can safely touch without burning yourself then turn the cakes out onto a cooling rack to cool the rest of the way.
- Next prepare the cheesecake by combining all the ingredients together in the food processor and process smooth
- Pour the batter into a greased and parchment lined cake pan and bake in a water bath ion the preheated 350°F oven for 1 hour.
- Once the hour is up, turn the oven off but leave the cheesecake in for another 30 minutes to cool slowly.
- Once the cakes and the cheesecake have completely cooled to cold, prepare the lemon custard by combining the sugar and the cornstarch together in a heavy bottom medium sauce pot
- Add the lemon juice, lemon zest, water and soy milk and a pinch of turmeric for color if desired
- Cook over medium high heat stirring constantly to avoid scorching the bottom
- Once it comes to a full boil remove it from the heat and add the vanilla extract
- Set up your cake as shown in the video tutorial with a layer of sponge cake on the bottom, the cheesecake layer and then an acetate cake strip to hold everything in place as you pour the hot custard over the cheesecake layer.
- Place the other sponge cake layer on top of the hot custard and refrigerate everything for about an hour until set and cool.
- Prepare the aquafaba meringue by whipping the cold aquafaba with the cream of tartar until frothy and starting to gain volume, then add the sifted confectioners sugar 1 Tablespoon at a time while whipping on high speed until thick and glossy peaks are formed.
- Ice the cake with the meringue as shown in the video or as desired and then with a blowtorch lightly toast the outside often cake