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64% would make again

Plant-Based Lemon Meringue Pie

Tasty Team


for 8 servings

For the pastry:

  • 2 ½ cups plain flour (300 g)
  • ¼ cup sugar (30 g)
  • 1 teaspoon salt
  • butter, frozen and grated
  • ¼ cup ice cold water (75 mL)

For the lemon curd:

  • 1 ½ cups sugar (300 g)
  • 1 cup cornflour (100 g)
  • 1 ¼ cups oat milk (300 mL)
  • 5 lemons, juiced
  • 3 lemons, zested
  • ½ teaspoon turmeric powder

For the meringue:

  • 1 can chickpea water
  • 1 teaspoon vanilla
  • 1 ½ cups caster sugar (175 g)
  • 1 teaspoon lemon juice

Nutrition Info

    Calories 457
    Fat 2g
    Carbs 103g
    Fiber 9g
    Sugar 46g
    Protein 10g

Estimated values based on one serving size.


  1. Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
  2. Tip out onto a floured surface and bring into a ball
  3. Wrap in cling film and leave to rest for 10 mins.
  4. Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
  5. Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
  6. To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
  7. Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
  8. When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
  9. Grill for 5 minutes (keep an eye on it though to ensure it doesn’t burn!
  10. Devour!

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