Lemon Meringue Pie

Recipe by
5 Mins


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 Milk
  • 130ml Cold Water
  • 200g 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
  • 100g Caster Sugar
  • 1 Tsp Cream of Tartar


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

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

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

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

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

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

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

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

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

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

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

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