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66% would make again

Plant-Based Lemon Meringue Pie

Tasty Team

Ingredients

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.

Preparation

  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!

Ingredients

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.

Preparation

  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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