Blind bake the crust:

1. In a large bowl, combine the all-purpose flour, sugar, and salt until uniform.
2. Using either a pastry cutter or your fingertips, cut the vegan butter into the flour mixture until a crumbly mixture forms and the butter pieces are about the size of lentils. It’s okay if the butter pieces are uneven.
3. Add the ice water one tablespoon at a time. Mix together with a wooden spoon or spatula. The dough should still be very crumbly.
4. Dump onto a clean work surface and work together with your hands. Flatten into a round disk and wrap in plastic wrap. Set in the fridge to chill for at least one hour, up to overnight.
5. Once the dough has chilled, sprinkle a work surface and rolling pin with flour. Roll the dough into a large circle about ¼” thick. Carefully transfer to a 9” pie dish.
6. Lift the edges of the dough and gently drop the bottom into the corners of the dish. It’s important that you don’t press the dough into the bottom of the dish or the crust will shrink while it bakes. Trim any excess dough, leaving about 1” overhang. Fold the edges and use your fingertips to crimp the dough as desired.
7. Poke the bottom of the crust with a fork and place in the freezer for 30 minutes.
8. Meanwhile, preheat the oven to 375˚F.
9. Once the pie shell is frozen, line the bottom with parchment paper and fill with dried beans or pie weights. Make sure the weights are completely covering the bottom and pressed into the corners of the crust so it holds its shape.
10. Bake for 20 minutes. Remove the parchment paper and weights and bake for another 15 minutes, until golden brown.
11. Remove from the oven and allow to cool.

Prepare the lemon curd filling:

1. While the crust cools, prepare the lemon curd filling. 
2. Add the sugar, cornstarch, salt, and turmeric to a medium saucepan. Whisk until combined. Add the non-dairy milk and whisk again until the sugar and cornstarch are completely dissolved–make sure there are no lumps of cornstarch.
3. Whisk in the lemon juice and zest and heat over medium heat. Cook, stirring occasionally, until the mixture thickens to a loose gel consistency, about 8 minutes.
4. Remove from the heat. 
5. Whisk in the vegan butter, 1 tablespoon at a time, until the mixture is completely smooth and glossy.
6. Allow to cool for 30 minutes before adding to the crust. Stir occasionally to ensure a skin doesn’t form on top.
7. After 30 minutes, pour the filling into the baked pie crust and press a piece of plastic wrap directly on the surface of the filling.
8. Allow the pie to cool for 30 minutes at room temperature before placing in the fridge to chill completely for at least 3 hours, or overnight.

Prepare the meringue & serve:

1. When the pie is finished chilling, prepare the meringue. Add the aquafaba and cream of tartar to a large heatproof bowl. Use a stand or electric mixer to whisk the aquafaba to stiff peaks. This will take roughly 8-10 minutes on medium speed. 
2. Separately, add the sugar and water to a medium saucepan. Gently shake the pan so all the sugar is wet, but don’t stir. 
3. Heat the mixture over medium heat and place a candy thermometer in the pot. You want the mixture to reach 240˚F. This will take roughly 10-12 minutes, but will vary depending on your stove, so keep an eye on it.
4. Once the sugar mixture reaches 240˚F, immediately remove it from the heat. 
5. Gently stream the mixture into the aquafaba, very slowly, while mixing on medium-high speed. The sugar mixture is extremely hot, so make sure you don’t pour directly on the beaters to avoid the hot mixture flying out of the bowl.
6. Once all the sugar mixture is added, the meringue should be very glossy but slightly warm. 
7. Add the salt and continue mixing for another 5-10 minutes until the sides of the bowl are no longer warm.
8. Once the meringue is at room temperature, add it on top of the chilled pie. You can use a piping bag to create a design or the back of a spoon to make decorative swoops. 
9. Use a culinary torch to torch the meringue to your liking. Or you can broil the pie in the oven for a few minutes until golden. Just be sure to keep an eye on it–every oven is different.
10. Allow the pie to chill at room temperature for 30 minutes before slicing and serving. Leftovers should be kept in the fridge but this pie is best served the first day.