Vegan lemon meringue pie recipe

A must-have vegan recipe, this lemon meringue pie is made with shortcrust pastry and filled with lemon curd, topped with soft vegan meringue made without using eggs.

With lemon meringue pie or meringue pies with different fillings, dating from at least the beginning of the 18and century, the exact origin of the dish is unknown, but it is generally considered a French invention while it is particularly popular in the United Kingdom and the United States.

Besides being both vegan and easy to make at home, this vegan lemon meringue pie recipe is quite adaptable. If lemon isn’t your thing, raspberry is an easy and suitable substitute. For this you will need raspberries, a lime and a tablespoon of cornflour (see recipe notes).

When making this vegan lemon meringue pie, it is also a good idea to prepare the batter well in advance. In addition to needing to be refrigerated after being prepared and rolled out, the dough needs to cool completely before adding the filling. The whole dish can be prepared in one go, but it will take unnecessarily time, while cooling can be done at another time without any supervision needed. The curd can also be made in advance, but making the meringue just before assembly is absolutely crucial.

To make the lemon curd filling, cashews and lemon juice are ground in a blender then warmed with lemon zest, then thickened with corn flour and colored with a small sprinkle of ground turmeric.

To make the vegan meringue, the aquafaba (water from a can of chickpeas) is beaten with just a dash of white wine vinegar until the mixture resembles stiff peaks. The sugar is then incorporated, one tablespoon at a time, before the pie is covered in meringue and finished under the broiler (or with a blowtorch, if you have one handy). Ideally let the tart rest for an hour before serving, to stabilize the meringue.

Vegan lemon meringue pie

A vegan version of a classic dessert, using aquafaba (chickpea water) in place of eggs.

Preparation time: 25 minutes

Cooking time: 45 minutes

Total time: 1 hour ten minutes

Course: Dessert

Kitchen: Global

Keyword: Pastry, Lemon Meringue Pie, Meringue, Vegan, Vegan Lemon Meringue Pie, Vegan Meringue

Servings: 8

  • Pie pan

  • Beans or rice (or suitable alternative)

  • Large mixing bowl

  • Stand mixer or electric whisk (not essential, but highly recommended)

  • A piping bag (optional)

For the pastry

  • 180 g flour
  • 1 soup caster sugar
  • 60 ml neutral oil

For filling (see notes)

  • 80 g cashew nut soaked in boiling water for 15 minutes
  • Pinch ground turmeric
  • 2 teaspoon corn flour
  • 4 soup caster sugar
  • 120 ml fresh lemon juice
  • 2 lemons zest only

For the meringue

  • 120 ml aquafaba chickpea water
  • 125 g caster sugar
  • ½ teaspoon white wine vinegar
  • To make the dough, combine the flour and sugar in a large bowl. Add the oil and rub it into the dry ingredients with your hands. Finally, gradually add water until you get a rough paste. You should be able to pinch a piece of dough and it should hold its shape. Wrap it in a piece of cling film and place it in the fridge for 30 minutes.

  • Once cooled, roll out the dough between two sheets of baking paper until you get a rough circle about 2mm thick (this makes the dough easier to work with). Place the rolled out dough on the pie pan and cut off the excess dough and crimp if desired. Dock the dough by pricking the dough on the bottom with a fork. Refrigerate for 30 minutes and preheat the oven to 175°C/Gas 4.

  • While the dough is cooling, prepare the filling (see notes for raspberry filling instructions). Rinse the soaked cashews and place them in a blender with the lemon juice and sugar. Blitz several times until you get a completely smooth liquid.

  • Pour the cashew and lemon mixture into a small saucepan and add the lemon zest. Gently heat the mixture, stirring constantly so that it does not burn. Taste the mixture and add more sugar if needed. Mix the cornstarch with 1 tablespoon of water in a small bowl and add it to the hot lemon curd. Gently bring mixture to a boil (stirring all the time) and boil for two minutes to thicken (mixture will thicken further as it cools).

  • Finally add a pinch of salt and a pinch of ground turmeric to give the curds a pale yellow color, this can be overwhelming so add a small pinch.

  • Line the pie shell with parchment paper and fill it with baking beans. Blind-bake the batter for 20 minutes, then remove the beans and bake for another 15 minutes. Cool the dough completely before filling it.

  • Make the meringue just before assembling the tart. In a large clean bowl (make sure there is no greasy residue, it is best to use a glass or metal bowl for this) beat the aquafaba and vinegar with an electric whisk or use stand mixer until stiff peaks form. To test if the whipped aquafaba is ready, gently invert the bowl. If the mixture does not start to slip, you can start adding sugar. If not, continue whisking until the mixture stays in the bowl when inverted. Add the sugar one tablespoon at a time, beating well after each addition. The mixture should be sticky and glossy once the sugar is incorporated.

  • To assemble, fill the dough with the filling of your choice. Pipe the meringue on top using a pastry bag (which again should be completely grease-free), alternately spoon the meringue in and swirl around. Toast the meringue under the broiler of a hot oven for a few minutes, watching carefully as it can burn very quickly. The pie may also need to be turned after a minute to brown evenly. Alternatively, you can use a torch.

  • Let the meringue pies rest for at least an hour after toasting the meringue to stabilize.

To replace the lemon filling with the raspberry, you will need 400g of raspberries, zest and juice of one limeand 1 tablespoon of cornstarch.
Combine raspberries, sugar and lime juice in a small saucepan and bring to a boil and boil for 5 minutes. Meanwhile, combine the cornstarch and 1 tablespoon of water in a small bowl and add this to the raspberries. Gently bring mixture to a boil (stirring all the time) and boil for two minutes to thicken (mixture will thicken further as it cools). Finally add the lime zest and a pinch of salt.

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