Vegan Lemon Meringue Pie Recipes

VEGAN LEMON MERINGUE PIE

Vegan lemon meringue pie image

Love lemon meringue pie but looking for a vegan version? We have just the recipe, which recreates the classic dessert using plant-based ingredients

Provided by GF member Ellie Fletcher

Categories Dessert

Time 2h10m

Yield Serves 6-8

Number Of Ingredients 15

Ingredients

200g speculoos biscuits
200g digestive biscuits
150g dairy-free butter , melted
50g coconut oil , melted
3 lemons , zested, plus 200ml juice
150g caster sugar
turmeric
70g cornflour
60ml soya cream
40g dairy-free butter
250ml aquafaba (the liquid from a can of chickpeas)
1tsp xanthan gum
150g caster sugar
1tsp cream of tartar
1tsp white wine vinegar

Steps:

Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 1 hrs.
To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min until thick and glossy.
Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, at least 1 hour.
Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don't be put off if it's still liquid after 5 mins.
Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.

Nutrition Facts : Calories 389 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.5 milligram of sodium

VEGAN LEMON MERINGUE PIE RECIPE BY TASTY

Vegan Lemon Meringue Pie Recipe by Tasty image

Here's what you need: flour, sugar, salt, butter, water, sugar, cornflour, oat milk, lemons, lemons, turmeric powder, chickpea water, vanilla, caster sugar, lemon juice

Provided by Amy Harriott-Gregory

Categories Desserts

Yield 8 servings

Number Of Ingredients 15

Ingredients

2 ½ cups flour
¼ cup sugar
1 teaspoon salt
½ cup butter
¼ cup water, ice cold
1 ½ cups sugar
¼ cup cornflour
1 ¼ cups oat milk
5 lemons, juiced
3 lemons, zested
½ teaspoon turmeric powder
1 can chickpea water
1 teaspoon vanilla
1 ¼ cups caster sugar
1 teaspoon lemon juice

Steps:

Preheat your oven to 180C. First make the pastry. Add flour to a large mixing bowl, add the frozen grated sugar and rub together until it resembles breadcrumbs. Add sugar, salt and water and rub together a little more, but do not overmix!
Tip out onto a floured surface and bring into a ball
Wrap in cling film and leave to rest for 10 mins.
Whilst your dough rests, make the curd. Combine the juice of 5 lemons with the zest, sugar, cornflour, turmeric & oat milk in a saucepan and stir over a low medium heat until it thickens. Leave to cool.
Roll out your chilled pastry so that it is ½ cm thick and line the pie tin, trim the excess pastry. You may roll a little of the excess into a ball and use this to push the pastry into the corners of the tin. Prick the bottom with a fork, line with parchment and baking beans and bake for 15-20 minutes.
To make the meringue, whisk the chickpea water in a stand mixer on high speed for 5 minutes until it quadruples in size.
Add the sugar, vanilla and lemon juice and mix again on high speed for 5 minutes until glossy and the sugar has dissolved.
When the pastry is cool, fill ¾ with the lemon curd and cool for 30 mins, then dot the meringue on the curd and smooth a little with a spatula. Grooves are good because this will catch under the grill and leave lovely brown caramelised marks.
Grill for 5 minutes (keep an eye on it though to ensure it doesn't burn!
Enjoy!

Nutrition Facts : Calories 522 calories, Carbohydrate 96 grams, Fat 13 grams, Fiber 8 grams, Protein 9 grams, Sugar 46 grams

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