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Luxury Lemon Vegan Meringue Pie with Raspberry Coulis

3 spoon difficulty rating

80 minutes


Luxury Lemon Vegan Meringue Pie with Raspberry Coulis

Our Helen Rossiter has produced this amazing new recipe! Vegan Lemon Meringue Pie... yes, it's true.

Pulsin' Soya protein powder is available from good independent health food stores or Goodness Direct. Xanthum gum can be bought in any large supermarket.

It's all in the preparation - get all your kitchen kit and ingredients out first then go for it!


  • Rolling pin
  • Sieve
  • scales
  • Bowl if making pastry from scratch
  • Rolling pin
  • Greaseproof paper and a handful of dried beans
  • 20cm/8 inch springform cake tin
  • Bowl for lemon filling
  • Electric hand whisk
  • Small bowl and large bowl for meringue  


  • First, make sure you have a jug of cold water in the fridge before starting. And check the Kit List above, making sure you have everything you need ready to go! Please note - you need an electric hand or stand mixer to make the meringue.
  • Secondly, there are four parts to this lovely miracle of a pie. (Three if you cheat and use ready-made shortcrust pastry!)
  • sweet pastry crust (or use ready-made)
  • egg-free meringue topping
  • creamy lemon filling
  • raspberry coulis – this can be made while the pie is baking

Pie crust

  • 115g/4oz plain flour, sifted
  • 25g/1oz icing sugar, sifted
  • 70g/2oz vegan margarine
  • OR use a slab of JusRol or other vegan shortcrust pastry

Lemon filling

  • 1 packet firm silken tofu
  • ¼ cup granulated sugar
  • ½ cup lemon juice
  • 2 tbsp cornflour
  • Zest of 1 lemon


  • 12 tbsp icing sugar
  • ½ tsp xanthan gum
  • 2 tsp soya protein powder
  • 6 tbsp cold water - have it chilled in the fridge first
  • 6 tsp cider vinegar
  • 1 tsp vanilla extract
  • 3 tsp soya protein powder

Raspberry coulis

  • 300g/10 ½oz fresh raspberries
  • 2 tbsp icing sugar


1. The pie crust. Make this by rubbing the margarine into the flour and the icing sugar. Add ½ tsp of water to bring it together into a dough. Roll into a ball and chill for 30 minutes if possible, before using.

2. Grease the cake tin, then roll out the pastry into a thin circle – it needs to line the entire tin, flouring your rolling pin so aim for 26cm/10 inches. Lay it over the top and down into the tin.

3. Blind bake the case for 10 minutes at 180°C/350°F/Gas Mark 4 – that means you cover the pastry case completely with greaseproof paper then weigh it down with a handful of dried beans. It allows the base to be partially cooked and sealed so the filling doesn’t seep into it. Once the pastry case has been removed from the oven, allow it to cool.

4. The filling. Make this by blending all the filling ingredients together in a large mixing bowl. Set aside then add it to the cooled pastry case just before baking the pie.

5. The meringue. First, mix the icing sugar, xanthan gum and 2tsp soya protein powder together in a small bowl. Set aside.

6. Second, using an electric hand whisk, whisk the water, vinegar, vanilla and 3tsp of soya protein powder together in a large bowl, for 10 minutes – don’t cheat! You want the mixture to become light and fluffy and doubled in size.

7. Thirdly, gradually add in the small bowl of dry ingredients, a tablespoon at a time, while keeping the whisk going. Mix all around the bowl so everything is incorporated.

8. Now spoon the meringue mixture over the top of the filled pie, distributing it evenly and pulling it up into peaks using a fork.

9. Turn the oven down to 110°C/225°F/Gas Mark ¼. Bake the pie for 50 minutes.Turn the oven up to 180°C/350°F/Gas Mark 4 for a further 5 minutes to finish it off. It should be crisp to the touch and lightly browned. Do not let it burn!

10. Make the raspberry coulis while the pie is baking. Blend the fruit with the icing sugar and set aside.

11. Allow the pie to cool. Serve it with raspberry coulis drizzled artistically around and over it.

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