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Half a vegan lemon meringue pie

Vegan lemon meringue pie

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs 30 mins chilling
  • More effort
  • Serves 6-8

Love lemon meringue pie but looking for a vegan version? We have just the recipe, which recreates the classic dessert using plant-based ingredients

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving


For the filling

For the meringue

  • 100ml aquafaba (the liquid from a can of chickpeas)
  • ½ tsp xanthan gum
  • 100g caster sugar
  • 1 tsp cream of tartar


  • STEP 1

    Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 2 hrs.

  • STEP 2

    To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min.

  • STEP 3

    Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, about 30 mins.

  • STEP 4

    Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don’t be put off if it’s still liquid after 5 mins.

  • STEP 5

    Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 30 mins. Leave to cool completely in the tin, then serve.

Goes well with

Recipe from Good Food magazine, August 2020

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