Vegan Lemon Meringue Pie with a Biscuit Base Recipe

Author: Mr Organic

Vegan Lemon Meringue Pie with a Biscuit Base Recipe

This dairy-free lemon meringue pie features a crisp biscuit base, topped with the most lusciously zesty vegan lemon curd.

To balance the sharp flavour of the lemons, it’s finished off with a fluffy cloud of egg-free meringue made from aquafaba.

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Lemon meringue pie might typically be made with eggs, but this clever vegan lemon meringue pie recipe uses some clever substitutions to make a deliciously animal-free dessert.

To make it vegan and dairy-free, you’ll use a dash of agar agar powder to ensure the lemon curd has a thick texture so it can hold its shape in the pie.

Making the meringue layer egg-free is simply – you’ll just need to reserve the water from a can of chickpeas and reduce it over a low heat before using an electric mixer to whip it into stiff peaks like a traditional meringue.

Total Time: 5 hours 15 minutes

Prep Time: 1 hour (+ 4 hrs resting time)

Cook Time: 15 minutes

Servings: 8

Rating:  

Total Time: 5 hours 15 minutes

Servings: 8

Ingredients

Method

Ingredients

(Servings: 8)

  • For the biscuit base:
  • 25 25 g Mr Organic Ginger & Lemon Biscuits
  • 9.375 9.375 g vegan butter, melted
  • For the lemon curd filling:
  • 11.25 11.25 g vegan butter
  • 31.25 31.25 ml lemon juice
  • 31.25 31.25 ml coconut milk
  • 0.125 0.125 tsp vanilla essence
  • 12.5 12.5 g icing sugar
  • 0.3125 0.3125 Tbsp cornflour
  • 0.0625 0.0625 tsp agar agar powder
  • For the aquafaba meringue:
  • 15.625 15.625 ml aquafaba (chickpea water from 1 tin of chickpeas)
  • 0.03125 0.03125 tsp cream of tartar
  • 12.5 12.5 g granulated sugar
  • 0.25 0.25 Tbsp water

Method

  1. Place the biscuits into a food processor and pulse until they are broken down. Combine with the melted vegan butter in a mixing bowl, then press the mixture into the bottom and sides of an 8-inch pie tin. Place the pie base into the fridge for at least 30 minutes while you prepare the filling.
  2. For the lemon curd filling, add the butter, lemon juice, coconut milk, vanilla essence, and icing sugar to a medium-sized saucepan over low heat. Bring to a simmer whilst stirring regularly.
  3. In a small bowl, whisk the corn flour and agar agar powder with 3 tbsp of plant milk until dissolved. Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.
  4. Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.
  5. To create the aquafaba meringue, start by measuring your aquafaba liquid from 1 tin of chickpeas. Most tins contain a little more than the 125 ml that we need for this recipe. For best results, add the liquid to a saucepan and reduce it over low heat until you have only 125ml. Through cooking off the rest, the aquafaba becomes thicker and more egg-like, resulting in a better meringue, so please don’t skip this step.
  6. Pour your reduced aquafaba into a clean, grease-free mixing bowl alongside the cream of tartar. Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118C (without stirring!). In the meantime, whip your aquafaba into stiff peaks using an electric hand mixer or stand mixer.
  7. Carefully remove the pie from the tin and place it onto a serving dish.
  8. Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined. Transfer the meringue mixture to a piping bag and decorate your pie – or alternatively spoon it on top for a more rustic finish. Use a torch to lightly brown the meringue and you’re ready to serve!
  9. Store your lemon meringue pie in the fridge for up to 3 days.
  10. Buy yourself a Vegan Food & Living subscription for just £3 for 3 issues to keep your recipe inspiration going!

Chef’s tip

For an extra zesty pie, sprinkle fresh lemon zest over your meringue before serving.

Looking for more plant-based pie recipes?

Check out our pick of the best sweet and savoury vegan pie recipes!

Written by

Mr Organic

Mr Organic produces honest, high-quality, vegan, delicious food to inspire people to Live Positive and Eat Positive. Grown on their farm in Italy, their food is cooked to perfection and packaged fresh, to be enjoyed at everyone’s table.

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