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Vegan lemon meringue pie

Half a vegan lemon meringue pie

Vegan lemon meringue pie

Name: Vegan lemon meringue pie
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: Serves 6-8
Ingredients: 200g speculoos biscuits; 200g digestive biscuits; 150g dairy-free butter melted; 50g coconut oil melted; 3 lemons zested, plus 200ml juice; 150g caster sugar; turmeric; 70g cornflour; 60ml soya cream; 40g dairy-free butter; 250ml aquafaba (the liquid from a can of chickpeas); 1tsp xanthan gum; 150g caster sugar; 1tsp cream of tartar; 1tsp white wine vinegar

GF member Ellie Fletcher

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Serves 6-8

More effort

Prep: 20 mins

Cook: 1 hr and 50 mins

plus 2 hrs 30 mins chilling

A star rating of 3 out of 5.2 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal389
fat21g
saturates8g
carbs47g
sugars33g
fibre1g
protein2g
salt0.5g

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

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A star rating of 3 out of 5.2 ratings

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