The BBC Good Food logo
Half a vegan lemon meringue pie

Vegan lemon meringue pie

A star rating of 2 out of 5.1 ratingRate
loading...
Magazine subscription – your first 5 issues for only £5!
  • 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? This simple recipe recreates the classic dessert using plant-based ingredients

  • Dairy-free
  • Egg-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal389
fat21g
saturates8g
carbs47g
sugars33g
fibre1g
protein2g
salt0.5g
Advertisement

Ingredients

  • 200g speculoos biscuits
  • 200g digestive biscuits
  • 150g dairy-free butter , melted
  • 50g coconut oil , melted

For the filling

  • 3 lemons , zested, plus 200ml juice
  • 150g caster sugar
  • turmeric
  • 70g cornflour
  • 60ml soya cream
  • 40g dairy-free butter

For the meringue

  • 250ml aquafaba (the liquid from a can of chickpeas)
  • 1tsp xanthan gum
  • 150g caster sugar
  • 1tsp cream of tartar
  • 1tsp white wine vinegar

Method

  • 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 1 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 until thick and glossy.

  • 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, at least 1 hour.

  • 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 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.

Recipe from Good Food magazine, August 2020

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 2 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content