I can’t begin to tell you how much I missed lemon meringue pie after going vegan… But the thought didn’t even cross my mind to look for a vegan alternative. Then out of the blue, we were lucky enough to stumble across a piece of vegan lemon meringue pie for sale on the counter of a vegan cafe in Colchester. Despite the steep price, we indulged ourselves, and were not disappointed – it was amazing!

But despite being reintroduced to this tangy, fluffy delight, I didn’t think to try making it at home. To me the thought of making a vegan lemon meringue pie seemed up there on the scales of “soufflé” and “macaroons” on skill level. Another words, way beyond my amateur kitchen-dabbling!

But following a really great result making our own flavoured hummus, we were left with a tin’s worth of chickpea water. The timing felt right…it was time to have a bash at making Aquafaba, and what better way to enjoy it than on top of a vegan lemon meringue pie!

Vegan lemon meringue pie ingredients

For those who haven’t come across Aquafaba before it literally translates into “bean juice”. When I started reading about it, I was fascinated to learn it’s only a recent discovery too! Most of the information we came across at first related to chickpeas, but my mother-in-law has made meringue out of a bunch of different Aquafaba – chickpeas, callenli beans, you name it. Aquafaba has grown in popularity so much, it’s even got its own Facebook group.

Once you master this recipe, the options seem limitless in terms of creating vegan versions of any meringue based dishes you might miss. Pavlova, puddings, mousse etc

We followed a vegan lemon meringue pie recipe from Divine Vegan. Instead of making a pastry crust, we cheated and bought a pre-made shortcrust pastry dough. Having said that, the crust recipe looks great if you need a gluten-free option.

Vegan lemon meringue pie prep Vegan lemon meringue pie prepVegan lemon meringue pie pastry crustVegan lemon meringue pie adding filling

Unfortunately the meringue results were a little disappointing even though the pictures look ok. The lemon tart filling was delicious and everyone was licking their plate. The only tweak we made to the recipe was using arrowroot instead of cornflour as we couldn’t find any. After a quick Google in Sainsbury’s it seemed arrowroot was a viable alternative.

But the meringue was a pain in the bum. We also had a bit of an “incident” with the food processor – I managed to break the whisk, we still can’t figure out how!

I followed the instructions (ish) and still ended up having to bake the meringue 4x longer than the recipe called for, and even then it was still a bit soggy. I also burnt it on top while taking my eye off the grill for 2 minutes to wrestle one of my shoes out of our puppy’s mouth…!

If you wanted the lemon curd to look more yellow, try adding a pinch of turmeric.

Vegan lemon meringue pie adding fillingVegan lemon meringue pie aquafabaVegan lemon meringue pie for ovenVegan lemon meringue pie baked

On reflection I think the result of the meringue was completely down to me, so I’ll be trying it again for the next special occasion which requires a sweet treat. Hopefully with better results!


Simplifying Happy (Aquafaba-ca-dabra) Choices


Tweet about this on TwitterShare on FacebookPin on Pinterest

About Michelle

Michelle grew up in a culture where it was normal to eat meat at every meal. Watching close family suffer multiple health problems drove her to learn more about eating for health. After watching Food Inc Michelle took the plunge into veganism and hasn’t looked back since. She is now on a mission to bring vegan inspiration to everyone!

No Comments

Be the first to start a conversation

Leave a Reply

  • (will not be published)