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Vegan Lemon Meringue Pie

A vegan version of an all time favourite dessert
Course Dessert
Keyword Dairy Free, Vegan

Equipment

  • Stand cake mixer with whisk attachment

Ingredients

Crust/base

  • 2 cups almond meal
  • 1/2 tsp baking soda + a pinch of salt
  • 1 tsp vanilla essence
  • 4 tbsp cashew butter
  • 2 tbsp maple syrup
  • 4-5 tbsp almond milk

Lemon Filling

  • zest of 1 small lemon
  • 3-5 tbsp cornstarch
  • 300 ml freshly squeezed lemon juice
  • 2/3 cup water
  • 3/4 - 1 cup caster sugar adjust according to your sweetness preference
  • 1/2 cup almond milk
  • 4 tbsp dairy free butter

Vegan Meringue

  • brine of chickpeas from 1 can (100g can)
  • 1/2 cup lightly packed white caster sugar
  • 1/2 tbsp cornstarch
  • 1 tsp vanilla essence

Instructions

Lemon filling

  • Make this lemon filling in advance to let it cool and thicken.
  • In a stainless steel pot, add zest and cornstarch. Then, on medium heat, add water, lemon juice and sugar.
  • Keep whisking until the sugar has dissolved and the mixture bubbles and thickens.
  • Once it is starting to thicken, turn the heat down and whisk in the almond milk and dairy free butter until they have melted and combined.
  • Take off heat and let it cool for a few hours to thicken further.

Vegan Meringue

  • Add the brine from your drained chickpea tin into a small pot on medium-high heat and boil until it has reduced. It should reduce to just about under 3/4 cup of liquid.
  • Remove from heat and let it cool in a jar or bowl in the fridge. While this is cooling, make and cook your base following the instructions below.
  • In a stand mixer bowl, or using a hand mixer, add cooled chickpea brine to the bowl and whisk with a whisk attachment. Gradually increase the speed of the whisk until high and the brine has turned white with soft peak starting to form.
  • Add sugar and cornstarch together in a bowl and mix. Gradually add a tablespoon of this mixture at a time until finished and the mixture has turned into glossy and stiff peaks. Add vanilla and mix for a further few seconds to incorporate this.
  • You will know when you have reached stiff peaks when you can hold your meringue bowl upside down the meringue does not drip or fall out.

Making the crust

  • Preheat your oven to 180 degrees Celsius and prepare your baking tin of choice. I used a fluted rectangular tart tin.
  • Add all dry crust ingredients into a medium-large mixing bowl and combine.
  • In a small bowl, combine all wet ingredients and then pour into the dry ingredients. Mix until well combined. Mixture will be thick but if it's too wet add more almond meal, too dry add some more milk.
  • Evenly spread the crust into the tin and place in oven for 10-15 minutes or until base is golden.

Assembling the pie

  • Pour cooled lemon filling over your cooked base, evenly spreading it out.
  • Using either a piping bag or silicone spatula, place the meringue on top in a style of your choice.
  • Turn your oven grill or broiler setting on and place the pie in the middle level of your oven. My grill setting was about 180 degrees Celsius. Keep a close eye on your meringue, you only want to slightly toast the meringue so do not keep it in there for a long time. This time length may depend on your oven setting so it pays to keep an eye on it.
  • Once toasted, remove from oven and wait for it to cool before serving. Best served day of cooking. If using the next day, do not store in the fridge overnight as this makes the meringue soggy.