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Vegan Lemon Meringue Pie

I am beyond excited to share this recipe with you all. Vegan Lemon Meringue Pie <3


Pie Tin

Electric mixer



Mixing bowls

Measuring cups and spoons

Time: 3 hours including setting time.



  • 1 Cup of all purpose flour

  • 2 Tablespoons of sugar

  • 1/2 teaspoon of baking powder

  • Pinch of salt

  • 1 teaspoon of apple cider vinegar

  • 1/3 cup of oil of choice

  • 1 tablespoon of lemon juice

  • 3 tablespoons of water

Lemon Curd:

  • 2 Tins of full-fat coconut cream

  • 2/3 cup of water

  • 3/4 cup of lemon juice

  • 1 cup of sugar of choice

  • zest of 1 lemon

  • 6 Tablespoons of corn flour or arrowroot powder

  • pinch of turmeric to give it a slight yellow colour

The Meringue:

  • 2/3 cup of chickpea brine(the water from a tin of chickpeas)

  • 1/2 teaspoon of cream of tartar

  • 1/2 teaspoon of vanilla essence

  • 3 tablespoons of castor sugar


  1. Start with the crust. Preheat your oven to 180 °C.Mix all of the dry ingredients together. Add the wet ingredients and mix until a dough forms. Place the dough in your cake tin and flatten until evenly smooth. Place in the oven to bake for 15-20 minutes until slightly golden.

  2. Once your crust is ready, remove from the oven and allow to cool while you start making the lemon curd.

  3. In a pot place all the ingredients in for the lemon curd except for the water and corn flour.

  4. On medium heat cook the lemon curd mix until the sugar has dissolved and the mixture has heated through.

  5. Mix together the cornflour and water in a separate bowl.

  6. Once the lemon curd mixture has come to a boil turn the heat down and slowly had 1/3 of the cornflour and water mix at a time stringing continually until it becomes thick and creamy. Once the mixture is at a thick constancy and all the cornflour is mixed, pour the lemon curd on top of the crust and place in the freezer for about 1 and 1/2 hours to chill.

  7. Once the curd and crust have chilled in the fridge you can start making your lemon meringue. Put your griller on medium to high heat.

  8. Start by mixing the chic pea brine, cream of tartar and vanilla essence on medium to high speed in your mixing bowl.

  9. Keep mixing until the mixture becomes thick and creamy and starts to look like beaten egg whites. You want to be able to form stiff peaks with your meringue so test the mixture by turning your bowl upside down to see if the batter sticks like it would if it were beaten egg whites.

  10. Once your mixture has a stiff look and feel to it slowly add 1 tablespoon of castor sugar at a time. Continue to mix until you've added all of the sugar. Test one more time by lifting your bowl upside down to see if the mixture is ready.

  11. You can either just spoon the mixture on top of the lemon curd layer forming peaked with a spoon or you can place the meringue in a piping bag and pipe little peaks on top.

  12. Once you have finished placing the meringue on top, place the pie in the oven under the grilled and grill just for a few moments until the peaks are slightly golden. You will want to keep a close eye on this.

  13. Remove from the griller and allow to cool before serving. Enjoy:)

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