• Prepare a pie crust following my vegan pie crust recipe, or use a store-bought prebaked vegan pie crust.
• Lightly grease a 9-inch pie plate, roll the pie crust into a 1/4 inches thick, and cover the pie plate with the rolled pie crust. Prick the crust bottom with a fork. Foil the crust with a large piece of aluminum and cover with pie weight or dry rice.
• Pre-bake the pie crust for 20 minutes for 350°F (180°C), remove it from the oven, remove the foil and pie weight, and let it cool down completely at room temperature.

Making the lemon curd

• In a non-stick saucepan, add sugar, cornstarch, and salt. Whisk well to combine.
• Whisk in lemon juice, plant-based milk of choice, and turmeric.
• Bring the saucepan over medium-high, whisk constantly, until it reaches a light boil.
• Reduce the heat, use a silicone spoon to stir, and cook until the mixture thickens, bubbles form on the sides of the pan, and it looks glossy. This takes 3-4 minutes.
• Remove from the heat and whisk in vegan butter and lemon zest.
• Transfer to a glass bowl to cool for 30 minutes at room temperature.
• Pour the lukewarm curd into the pre-baked crust.
• Cool down for 2 hours in the fridge until the curd firm up, or overnight. If overnight, film the top of the pan with plastic wrap.
• Once the curd is firm and cold, start the vegan meringue.

Vegan Meringue

• In a clean, cold mixing bowl, add aquafaba and beat for 4-5 minutes or until a soft peak forms.
• Sprinkle cream of tartar and beat it in for a few seconds to incorporate.
• Gradually beat in powdered sugar, keeping beating until glossy and stiff peaks form. Beat in vanilla extract.

Assemble the lemon pie

• Spread the meringue using a silicone spatula, spread gently, and evenly all over the cold curd.
• Use a kitchen blow torch to brown the meringue on some spots, or set up the oven to broil mode, place it on the top rack of your oven, and broil for a few seconds.