Graham Cracker Crust

Preheat oven to 350F (180C).

To make the crust, combine graham cracker crumbs, brown sugar, and melted butter and mix until it has the texture of a moist sand. It should clump together when you squeeze some in your hand.

Press into a pie pan (I used a 9 inch standard glass one) and press the mixture up the sides. Feel free to use the bottom of a glass to flatten the base of the pie crust.

Bake the crust for 8-10 minutes, you'll see the edges of the crust brown. Remove from oven and let cool while you prepare the filling.

Lemon Curd Filling

In a small pot, add your sugar. Zest the lemons over the pot to catch all the oil and zest, and mix the zest into the sugar well to get all that extra lemony flavour.

Add lemon juice (measure and use 3/4 cup), 1.5 cups plant milk, cornstarch and a pinch of salt.

Heat over medium and whisk constantly until cornstarch cooks and thickens the curd. It should have a nice and thick texture.

Turn off the heat and whisk in coconut oil and ground turmeric until well incorporated.

Pour onto the prepared graham cracker crust, then let cool while you prepare the meringue.

Aquafaba Meringue

In a clean, small pot, combine water and agar agar. Allow to bloom while you whip the aquafaba.

Using the chilled aquafaba in the chilled mixing bowl, add cream of tartar and whip with an electric mixer or stand mixer until foamy and stiff peaks form. This should take about 5-10 minutes. Set aside.

Bring the pot of agar and water to a boil, and cook for about 1-2 minutes. Then add sugar and stir to dissolve. Cook until sugar is melted and the mixture sets if you dab a bead of the liquid onto a cutting board/plate. If the bead sets like a jelly immediately, turn off the heat and immediately drizzle into the aquafaba meringue, whisking constantly to slowly incorporate the agar sugar syrup.

Once everything is incorporated, beat the meringue is smooth and glossy, and you get soft peaks. The meringue should still be warm. Add over the cooling lemon curd and use a spoon to create little peaks. Work quickly because the agar agar will set the meringue as soon as it cools.

Using a kitchen torch or under the broiler, toast the top of the meringue to get beautiful, toasted peaks!

Chill in the fridge to fully set the curd filling, at least 2-3 hours. Then slice and enjoy!