When we were kids, lemon meringue pie was always a favourite, especially the lemon curd part. I loved it. As a plant-based eater, you might think that you will never enjoy the flavours of a creamy lemony pie again. I’ve got some good news, this recipe is vegan, dairy-free, egg-free, cruelty-free, delicious, lemony and relatively easy to make.

This version of a Lemon Meringue Pie is literally lip-smacking good, it’s amazing and tastes if not as good maybe just a little bit better than the original.

For your Lemon Meringue Pie you require three components – the crust, the curd/filling and the meringue.

The crust – here is where you can make your own, buy it from the store, have traditional crust or a graham wafer crumb crust. Your choice. If you are looking for an excellent flakey homemade crust, we’ve got you covered. Check here my delicious flakey crust recipe………..

Prior to making your filling, you will have your crust, whatever style, ready to go.  Once the filling is prepared and cooled just a bit, you will pour it right into your prepared crust. Once the filling is in the crust, you will make the meringue and then use a kitchen-friendly blow torch to turn the meringue into the glorious golden topping we all love.

Ingredients for the lemon filling

  • 1/2 cup cornstarch
  • 3/4 cup white sugar
  • 1/2 tablespoon arrowroot powder
  • 1/2 teaspoon ground turmeric (adds the beautiful colour)
  • 1/4 teaspoon salt
  • 1/3 cup of lemon juice, freshly squeezed if possible
  • 2 cans coconut milk (full fat)
  • Lemon zest, two lemons
Everything in the pot

How to make your Lemon Filling

  1. I think this is the easiest component in the world to make.
  2. Place all the ingredients in a pot and whisk together till well blended.
  3. Bring to a slow boil and allow to thicken.
  4. Once the sauce sticks to the back of the spoon, take off the heat and let cool a bit.
  5. Pour into your slightly cooled filling into the prepared pie shell
  6. Let cool for an hour or so.
  7. While the pie filling is cooling, you can get your ingredients ready for the meringue. Probably best to finish the pie/meringue shortly before eating. An hour or so.

Ingredients for the Meringue

  • Brine from one can of chickpeas (about ½ cup)
  • Pinch of cream of tarter
  • ¼ to  ½ cup icing sugar (depends how sweet you want your meringue)
  • ½ teaspoon vanilla extract
  • Lemon zest, one lemon (optional)

How to make the Meringue

  1. Add the chickpea brine to a large mixing bowl
  2. Add a pinch of cream of tarter
  3. Beat with a mixer until the peaks start to form, it could take up to 15 minutes, be patient, it will work.
  4. Once peaks start to form, slowly add your icing sugar and beat in
  5. After the icing sugar is added and you still have peaks, add in the vanilla extract and the optional lemon zest, beat until blended in the peaks (meringue can hold its shape when you lift the beater out of the bowl)
Wanna Bite

Final Steps to Assemble the Lemon Meringue Pie

Now this might be the best part, putting it all together and torching the meringue. I love this part. You might want to do this in front of your guests for a bit of show, just before you serve your delicious pie.

  1. Spoon the meringue onto the pie and form peaks by putting the back of the spoon on the meringue and pulling it up. The spoon will help you form those beautiful peaks. Or if you have great piping skills, feel free to add the meringue to the pie that way.
  2. Take a small kitchen torch (what a fun finishing tool) and torch the peaks and valleys of your meringue until it starts to darken and become golden. You might have to pass the same area more than once till the colour starts to show.
  3. Serve you pie right away and enjoy your beautiful creation.
  4. If you have any leftover pie, cover it and store it in the fridge for the next day. Be warned, the meringue might lose some of its structure overnight. The flavour will still be awesome!
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Lemon Meringue Pie
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