Lemon ‘meringue’ pie

Published on Sunday 26th August 2018 by DJ Kirkby

This vegan lemon meringue pie taste exactly like the non-vegan version, try it and see.

Turn oven on, begin heating up to 170 degrees C

Pie shell:

  • 155g plain flour
  • 1g salt
  • 100g vegan margarine
  • 45ml water
  1. Cut margarine into dry ingredients until the texture of crumbs.
  2. Add water and mix to form a ball of dough.
  3. Roll out on a floured surface then fold in half and drape over one half of the pie tin then flip other half over so base of pie tin is covered.
  4. Crimp edges by pressing with a fork and then prick the rest of the dough in the in bottom and sides liberally with the fork tines.
  5. Bake at 170 for 30 mins.
  6. Remove from oven and cool.

Lemon Filling:

  • 170g brown caster sugar
  • 3 tbsp cornflour
  • pinch of salt
  • 150ml lemon juice
  • 150ml water
  • zest of two lemons
  1. Combine dry ingredients then add wet ingredients slowly to form a paste then add rest of wet ingredients. Stir constantly over med heat until thickened.
  2. Make the meringue while the curd cools then pour the filling into your pre-baked pie shell and top with meringue.


  • water from one tin of chickpeas or butterbeans
  • 80g sugar
  • 1tsp vanilla
  1. Make meringue: whisk bean juice and vanilla until it begins to stiffen and whiten; add sugar and beat until meringue is stiff and forms pretty peaks (keep beating until the meringue feels smooth when rubbed between a thumb and finger). This whole process may take 15 minutes or more so an electric mixer is essential.
  2. Scoop meringue onto pie, spreading out to edges and gently tapping with back of spoon to form peaks (it doesn’t taste like bean juice, promise).
  3. Place pie on top shelf for 5-6 minutes until meringue peaks are golden brown; remove from oven and let cool 10 minutes before serving

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