Vegan Lemon Meringue Pie!
Mister Nice Guy shows you how to make the mother of all recipes on your vegan wish list, a killer vegan lemon meringue pie, yeh!
Ingredients
Ingredients
- sugar
- corn starch/ corn flour
- agar
- salt
- coconut, soy, rice or almond milk
- lemon juice
- lemon zest
- egg replacer
- ice cold water
Tools
- sauce pan
- measuring spoons
- measuring cups
- whisk
- hand mixer
- mixing bowl
- pie pan
- spatula
Pie crust recipe
Refer to the recipe in our be my cherry pie video »
Flatten out your pie base and put it in a pie pan, then put it in the oven for ten minutes and let it cool.
Lemon pie filling recipe
- 1 ¼ cup sugar
- ½ cup corn starch or corn flour
- ¼ teaspoon agar
- ¼ teaspoon salt
- 1 ¼ 4 cup milk (coconut, soy, rice or almond milk)
- 1 cup water
- ¾ cup lemon juice
- 1 ½ tablespoons lemon zest
Add to sauce pan and bring to boil and whisk for 4-5 minutes, it will turn into a pudding like mixture and when you can’t stir no more it’s ready to go in the pie crust, then cool for an hour or two.
Meringue Recipe
- 6 tablespoons egg replacer
- ½ + 2 tablespoons cup ice cold water
- ½ cup sugar
*AMMENDEMENT: Double This Recipe for a much bigger better meringue and it will be easier to work with.
First, add the egg replacer, then half the water, mix it up with a hand mixer until stiff peaks start to form.
Then add the rest of the water and the sugar slowly and mix.
It should be thick enough so that you can hold it upside down and it won’t come out all over your head.
Now that the pie is cooled, you can scoop the meringue onto the pie and let it set for 15 minutes.
After 15 minutes, throw in the oven on 100 degrees Celsius (210 Fahrenheit) for about half an hour.
Take it out and let it cool completely.
And voila! you have yourself a killer vegan lemon meringue pie!
Have Your Say
Comments
A thousand thank u’s. I’ve ‘veganised’ many recipes but not yet Lemon Meringue Pie so cannot wait to cook this old favorite.
oooooooooohhhhhhhhhhhhhhhhhhhhhhhhhhh yum. thanks for another amazing recipe!!!!
This looks amazing! Thank you so much for sharing this recipe!
I’m really unfamiliar with egg replacers, is there a particular brand that you use that works well?
PS I was in Melbourne in March and got a few of your cupcakes from the Radical Grocery Store and they rocked my world! Particularly the ginger snap, that was the shizz! :-)
Thanks again!
I tried and I failed… :(
what happened when you tried? we can help figure it out with you so it works! :)
Cant wait to try this! Looks amazing, thanks so much for sharing!
This recipe sounds amazing — what brand of egg replacer do you use?
Loved your video! What is the milk measurement? Is ir 1 1/4 ? 4 cups seems too much. Thanks!
Hello!
Wich ingredients contains the egg replacer?
Cause in my country we have none… We use replacers like bean flour, chia… But I don´t think they could make a merengue :(
HUGH VEGAN THANKS !!!
This looks fabulous! How do you store this and how long will it keep?
Oh wow! This meringue could be used to make the ever-elusive perfect vegan French macaron!!! I attempted to make them once and they turned out to be little chewy walnut biscuits. A good meringue is key.
Can you tell me what temperature you cook the crust at when you put it in the oven for 10 minutes? Thanks!
Beautiful!
At what temperatue do you cook the pie crust?
The cherrty pie recipe makes 12 heart shaped pies; is the crust recipe the right size for a single layer pie?
this works perfectly. kia ora bro.
Love the video. Nicely done. What brand egg replacer do you use?
we use Orgran, but you can use any substitute, check here:
http://www.peta.org/living/vegetarian-living/egg-replacements.aspx
My god this is amazing. Making it now. It’s about to go in the oven. Best lemony filling EVER. Meringue seems really good too. I couldn’t get if stiff enough to put over my head, but I got it thick enough to hold it’s shape on top of the pie. So hopefully it doesn’t flatten when cooking. Thank you so much for the recipe. Legendary!
What is the “egg replacer” you are using? Is it EnerG egg replacer mix? I don’t think a lot of people even know about it; it is available here in the USA, but I’ve never tried a recipe like this using it. Thanks! Looks delish! mmmmmmm
http://www.peta.org/living/vegetarian-living/egg-replacements.aspx
check out this link for egg replacement substitutes :)
Hi Guys! Thanks for this recipe! I’ll try it this week. :D
Have you tried this recipe using lime juice/zest?
Thank you so much for this!! I just love lemon meringue pie and haven’t try a decent one since became vegan 5 years ago :)
I made your recipe but the filling didn’t came out as yellow as yours. It was much pale. I have no idea what happened :(
awesome!!!!!!!!!!!! gotta try this!! you two are absolutely adorable in your video… thanks!! will post when i try it.
– S :D xo
I was wondering what temperature to bake the initial pie crust for 10 minutes…I didn’t see anything posted. Thanks!
Absolutely awesome! I am dying to make! A couple questions….What kind of milk did you use/what kind do you think works best for the curd-rice, soy, almond or coconut? For the meringue- After you whip, let it set and then bake it and then let it set again can you then refrigerate it (I like lemon meringue pie cold!) will it change the consistency of the peaks? Thanks for sharing your tricks of the trade-I’m super stoked.
<3 Lindsey from Charm City US
Very cool, one question, can you broil the meringue instead of baking it? to get some of the peaks browned, or will it ruin it?
Thanks
Which egg replacer was used in this recipe?
Hi!!!
I’m dying to make this recipe.
In my country we don’t have egg replacer, so is there another option???
Thanks!!!
Hey there, thanks for ur comment!
If you don’t have egg replacer in your country, then check out this link from PETA, they have a few suggestions of what you can do! :)
http://www.peta.org/living/vegetarian-living/egg-replacements.aspx
AMAZING!!! Well done!! Thank you for a ‘keeper’ : )
What egg replacer is the best? Found the brand we used to be a little ‘floury’.
Thanks so much…My class is making a lemon meringue and i cant have it.. But know i -kinda- can!!