Lemon Meringue Pie


165gm vegan short crust pastry we recommend a ready rolled vegan pastry (such as Jus Roll)

For the filling

  • 120ml Crackd The No-Egg Egg
  • 100ml plant based vegan milk
  • 130ml cold water
  • 200gm granulated sugar
  • 175ml freshly squeezed lemon juice
  • 3 tbsp corn flour 
  •  ¼ tsp salt 
  • 2 tbsp lemon zest

For the meringue

  • 100ml aquafaba (the liquid from a tin of chickpeas)
  • ½ tsp xanthan gum
  • 100gm caster sugar
  • 1tsp cream of tartar

Cooking time


1. Heat the oven to 160C/140C fan/ gas 2.

2. Form the pastry into a 7-9 inch shallow cake tin, line with parchment and fill with baking beans and bake for 15 minutes, remove and allow to cool. 

3. Turn the oven down to 140C/120C fan/gas 1.

4. In a bowl pour in the Crackd The No-Egg Egg.

5. In a large saucepan whisk the water, vegan milk, lemon juice, granulated sugar, salt and corn flour together. 

6. Put the pan on a medium heat and whisk continuously until the mixture starts to bubble and thickens.

7. Slowly pour 1/3rd of the lemon mixture into the bowl of Crackd whisking all the time.

8. Pour the egg mix back into the pan of remaining lemon and whisk on a medium heat until it just starts to boil. 

9. Remove from the heat and stir in the lemon zest.

10. Pour the mixture into the pastry case until ¾ full.

11. Put the aquafaba, caster sugar, xanthan gum and cream of tartar into a clean bowl (make sure there is no oil in the bowl). 

12. Whisk for 10-12 minutes until the meringue is stiff and stretchy.

13. Spoon the meringue onto the lemon filling and bake for a further 1 hour.

14. Remove the pie and allow to cool completely before slicing.

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