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lemon meringue pie, lemon meringue, lemon, vegan, wholefood, plant based, wholefood plant based,

Vegan Lemon Meringue Pie


2 ¼ cup of gluten free flour/s (I just use whatever is in the pantry – almond meal, buckwheat flour, coconut flour, ground sunflower seeds, psylluim husks)*

3/4 cup coconut oil

1 teaspoon of salt

1 tablespoon of rice malt syrup or other sweetener (stevia, coconut sugar)

1/3 cup chilled water

Lemon Filling:

1 cup rice malt syrup

½ cup corn starch or corn flour, or alternatively 3/4 cup of chia seeds (used for binding the filling)

1/4 cup milk (coconut, rice or almond milk)

1/2 – 3/4 cup water (add more if the mixture is too hard)

1 cup of lemon juice

2 tablespoons lemon zest


1/3 cup of liquid drained from cooked chickpeas at room temperature (or you can use the can brine, just be mindful of added salt)

½ teaspoon of cream of tartar (optional, but handy if you want stable peaks and less runny meringue)

1/2 cup of rice malt syrup/other sugar

1 Teaspoon vanilla extract



  1. Make the pie crust: Combine your dry ingredients: 2 ¼ cup of flour/s, 1 teaspoon of salt, 1 tablespoon sugar, whisk. ‘Cut in’ your coconut oil with your flour mix with a cold fork**.  Add 1/3 cup of chilled water to the mix and knead the dough slightly with your fork to mix in the water. On a clean surface, lay out your flour and roll your dough up into a big ball. Gladwrap and throw it in the freezer for 30- 60 minutes. Bake for 15 minutes on 180 degrees Celsius then allow to cool. Once cooled press into a pie dish, all over and up the sides.
  2. Make the lemon filling: Add all the above ingredients to a sauce pan and bring to boil, while whisking for 5 minutes. The mixture will turn into a pudding consistency. When you can’t stir it anymore, it is ready. Place the lemon filling in the pie crust and cool for 1-2 hours.
  3. Make the meringue: Whisk the chickpea liquid and tartar on Medium-High speed until it begins to foam (1-2 min). While whisking, add in the rice malt syrup/other sugar 1 Tablespoon at a time until dissolved. As the mixture becomes thicker, drizzle in the Vanilla essence. Continue mixing from approx 10-12 minutes, until glossy, stiff peaks form. Place the meringue on top of the crust and filling and bake for 30-40 minutes on 180 degrees Celsius until meringue is a golden brown colour. Allow to cool for 1-2 hours before enjoying!
* Try to avoid gluten free flours in the supermarket as they are still processed foods and can contain other ingredients, just read the labels. Also use less of buckwheat flour and psyllium husk than other flours, as they are quite heavy flours.
** ‘Cutting in’ = combining ingredients together without getting the heat from your fingers into the mixture. This creates a flaky crust.



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