Vegan lemon meringue pie with aquafaba
A tangy lemon filling under tall, toasted aquafaba meringue.
- Time1 hr 30 plus cooling
- LevelHard
- Costabout £0.34 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rub the flour, spread and icing sugar together until like crumbs. Mix in the cold water to make a dough. Wrap and chill for 30 minutes.
30 min - 2
Heat the oven to 190°C (170°C fan). Roll out the pastry and line a 23 cm tart tin. Prick the base, line with baking paper and baking beans, and bake for 15 minutes. Remove the paper and beans and bake 8 minutes more.
23 min - 3
Whisk the cornflour, 200 g sugar, lemon juice and 300 ml water in a pan over a medium heat for about 5 minutes until very thick. Stir in the zest and turmeric. Pour into the pastry case.
5 min - 4
Lower the oven to 120°C (100°C fan).
- 5
Whisk the aquafaba and cream of tartar with an electric whisk for 5 minutes until stiff peaks. Add the 150 g sugar a spoon at a time, whisking until glossy and stiff.
5 min - 6
Pile the meringue over the lemon filling to the edges. Bake for 50 minutes until crisp and lightly golden.
50 min - 7
Cool fully before slicing, about 2 hours.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.