Search The Little Blog of Vegan...

Wednesday, 29 June 2016

Lemon Meringue Pie

Vegan, Egg-free, Dairy-free, Wheat-free, Gluten-free

A Lemon Meringue pie is a pastry base with a lemon filling, topped off with a thick layer of meringue!
This is my first time making a vegan (egg-free) meringue.
Meringue is known for containing egg whites, but this recipe uses the brine of chickpeas to create a silky, foamy and delicious meringue topping, which creates the perfect, classic peaks & swirls.

I was really pleased with how this divine dessert turned out.
I would never have known that using the brine from chickpeas could be used to make a impressive meringue, but it works really well!

The base is light and crumbly, paired with a smooth lemon lurd filling, its the perfect summer treat.

Ingredients for the Crust
- 1& 1/2 cup of gluten-free oats
-4 Tablespoons of water
-1/2 cup of unsweetened desiccated coconut
-1 & 1/2 cup of flour (I used  Doves farm gluten-free)
-1/2 cup of light olive oil

Ingredients for the Lemon filling
-5 lemons (juice)
-2 tablespoons of unsweetened soya milk
-Pinch of salt
-4 Tablespoons of corn flour
-1 & 1/2 cup of caster sugar

Ingredients for the Meringue 
-1/4 Teaspoon of cream of tartar
-Brine of 1 carton of chickpeas
-1/4 Teaspoon of vanilla extract
-1/2 Teaspoon of xanthan gum powder
-3/4 cup of granulated sugar
-Pinch of salt

-Zest of 2 lemons (optional)

To make the Lemon Filling
I used my delicious lemon curd recipe as the filling in my lemon meringue!
Get the Recipe here-
Once the lemon curd has thickened, pop it into a bowl to chill whilst you make the crust!

To make the Crust
Step 1- Place the oats, desiccated coconut and flour into a large mixing bowl and stir in the oil & water until fully combined and a dough forms.

Step 2- Grease a pie tin with dairy-free butter/margarine. This prevents the pie sticking to the pan!

Step 3- Place the crust into the pie tin and press down, making sure to press up the edges of the tin!
Step 4- Lightly prick the crust with a fork and pop into the oven and bake for 10 minutes, or until golden.
After 10-12 minutes, remove from the oven and set aside to cool.

To make the Meringue
Step 1- Place the chickpea brine into a mixing bowl, along with the cream of tartar.
Whiz together using an electric/hand whisk.
The mixture will begin to foam.
Step 2- Slowly add in the sugar, a little at a time, followed by the salt, vanilla extract and xanthan gum.

Step 3- Place the lemon filling on the base and top off with the meringue!
Use a fork or spatula to create swirls & peaks for the classic effect!
Step 4- Bake the lemon meringue for 15-20 minutes on 190 degrees.

Step 5- Once the top has turned golden, carefully remove from the oven and place onto a baking tray to cool.
Best served chilled, with a sprinkling of fresh grated lemon, desiccated coconut or even some fresh berries!

A yummy dessert the whole family would love!

Make sure you follow me on my Instagram for daily/regular updates (and cutie pictures of my kitty cat)<3

I would love to see your take on my recipes. Tag me on your photo using the hashtag #thelittleblogofvegan @thelittleblogofvegan <3 

I hope you enjoyed this recipe!

Share and follow me for more yummy posts to come!
Holly Jade


  1. Wonderful - what a find! Thank you! Sarah, Chepstow xx ;-D

    1. Thankyou for your lovely comment! This Lemon Meringue is delightful, and worth the bake!!! Happy baking! :) x

  2. Hi, how much brine do you get from one carton more or less? We don't get our chickpeas in cartons where I'm from - we get them in cans, so can't calculate how much I need. But the brine I actually want to use is homemade. Thanks!


Blogger Template Created by pipdig