Vegan Lemon Meringue Pie
This tangy and zesty pie is a vegan twist on a classic dessert that will make your taste buds do a happy dance. With a perfectly toasted meringue topping and a delicious crust, this lemony delight is the perfect way to satisfy your sweet tooth.
Tasty Team
78% would make again
Ingredients
for 8 servings
For the pastry:
- 2 ½ cups flour (300 g)
- ¼ cup sugar (30 g)
- 1 teaspoon salt
- ½ cup butter (150 g)
- ¼ cup water (75 mL), ice cold
For the lemon curd:
- 1 ½ cups sugar (300 g)
- ¼ 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 ¼ cups caster sugar (175 g)
- 1 teaspoon lemon juice
Nutrition Info
- Calories 418
- Fat 13g
- Carbs 67g
- Fiber 5g
- Sugar 26g
- Protein 8g
Estimated values based on one serving size.
Preparation
- 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!
- Tip out onto a floured surface and bring into a ball
- Wrap in cling film and leave to rest for 10 mins.
- 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.
- 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.
- To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
- Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
- 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.
- Grill for 5 minutes (keep an eye on it though to ensure it doesn’t burn!
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
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