Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie

WARNING! This is not a healthy cake! Its full of sugar and white flour.

But on the other hand its my little James’ favourite cake and I had to perfect the vegan version of it. So here it is your treat that is to be enjoyed sparingly but nevertheless enjoyed.

Aquafaba is very temperamental so let me know how it works for you. Every tin of chickpeas could be different in aquafaba quality so maybe try different brands if it doesn’t work well at first. I had a few terrible outcomes but this one turned out perfect.

So enjoy!

Print Recipe
Vegan Lemon Meringue Pie
Course Dessert
Servings
pieces
Ingredients
Course Dessert
Servings
pieces
Ingredients
Instructions
  1. To make the shortcrust pastry mix together the first three ingredients and knead until well combined. Shape into a ball and refrigerate for about 30 minutes
  2. To make the Lemon curd filling place the juice of three lemons and sugar into a saucepan and heat until the sugar is dissolved. mix the cornflour with the cold water until dissolved and stir into the hot juice sugar mix. Stir constanly until it thickens. Now add the coconut milk, stir well and let it cool.
  3. Roll out the pastry. Grease an eight inch tart tin and press the pastry into it. Blind bake the pastry for about 15 minutes at 175 degrees C. Pour in the lemon curd. let it cool completely.
  4. To make the meringue. Pour the aquafaba into a bowl add the cream of tartar and mix at full speed until its very firm. Gradually add the sugar and vinegar and mix until very very firm peaks appear.
  5. Pipe or slather onto the now completely cool base and lemon curd and bake in a preheated over at 130 degrees C for about 45 -50 minutes or until the meringue is crunchy.
  6. Enjoy
Share this Recipe

5 thoughts on “Vegan Lemon Meringue Pie

  1. Hi there! I have some aquafaba in the fridge from a couple of tins of chickpeas. To make this I would need to measure the right amount of aquafaba. What would your recipe need in mls or in weight? Thank you! Can’t wait to make it!!

    1. Well isnt there about 150ml liquid in a tin of chickpeas. Im sorry i never measured it but you will need at leats 100ml for a standard stand mixer unless you have a tiny one because otherwise it wont froth up. Also you will end up with loads of meringue I piped it on so had loads left over bit if you just slather it on youll be fine

  2. Hello I would like to make this but for step 4 making the meringue how much sugar and what type do you use. As on the list of ingredients I presume the half cup of sugar is for the pastry and the 3/4 caster sugar is for the lemon curd filling. I’m confused. Thank you x

    1. Hey there, sorry the 3/4cups is actually for the meringue. I forgot to add the quantity for the curd. you will actually only need about 2 tbsp dor the curd. Also i had feedback that the meringue didnt fluff up. Make sure you have a cloudy aquafaba and not too watery and if it is try to reduce in to about half on the hob. Also if you have a stand mixer itll need to be a bit more depending on the size of the mixer as it wont fluff up if its too littlw in the bowl. One last tip do beag if for a good while, about 10 minutes. Hope that helps

  3. I’m hoping to try this at the weekend if I’m well enough. Just a note though, adding even just a tsp of xanthan gum to aquafaba really does cause it to fluff up like whisked egg peaks 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *