Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Luxury Lemon Vegan Meringue Pie with Raspberry Coulis

3 spoon difficulty rating

80 minutes

Serves:

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!

Kit

  • 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  

Ingredients: 

  • 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

Meringue

  • 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

Method: 

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.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 28 of 28
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »
Mexican Jackfruit Flatbread Pizza
If you are looking for a pizza that is big on flavour without the hassle of proving dough then this...See recipe »
Aubergine & Green Lentil Koftas
These Lentil Koftes are a fantastic way to enjoy the flavours of the middle east from your own home. The...See recipe »
Cheatin' Tofu Katsu Curry
This is an amazingly quick way of making a katsu curry! You can also use the panko covered tofu in...See recipe »
Quick Quinoa Salad
This can be made really quickly if you use pre-cooked quinoa (eg Merchant Gourmet) and makes for a very healthy,...See recipe »
Loaded Nachos (supermarket style)
These nachos are great to share with friends or for when you fancy a bit of no hassle indulgence! There...See recipe »
Instant Gnocchi (supermarket style)
This is such a quick recipe (5-10 minutes) and can be easily adapted depending on what veg you fancy. Grab...See recipe »
Cheatin' Chana Masala
This is a very simple chana masala recipe using a masala paste for when you're short of time! Easy but...See recipe »
Vegan Cheese Ploughman's Sandwich
A ploughman's sandwich and deliciously vegan. If you're feeling lazy, Waitrose and Sainsbury's offer a tasty one in their sandwich...See recipe »
Easy Protein Wrap
These wraps are full of protein and perfect for lunchboxes, picnics, festivals, camping and pre or post workout.See recipe »
Butternut Squash & Lentil Warm Salad (supermarket style)
This is a delicious and hearty salad which can be served as a side or as a main. It's very...See recipe »
Toast with all the Good Stuff
This is such a simple recipe and perfect for when you're short of time, want something healthy and would like...See recipe »
Vegan Cheeseburger (supermarket style)
There are so many shop-bought vegan burgers out there now, you're spoiled for choice! If you're looking for the 'meaty'...See recipe »
Vegan BLT Sandwich
A deliciously vegan version of this classic sandwich... very tasty and super easy!See recipe »
Raw Cheesecake
At Stem + Glory our raw desserts are an absolute winner, and one of our best sellers. Cashew nuts are...See recipe »
Nori Rolls
Stem + Glory founder Louise has been experimenting with plant-based foods for more than 30 years and loves clean and...See recipe »
Cheatin' Tagine
We can't quite believe how delicious this tagine is and yet it's so easy! Definitely one for the weekly staples.....See recipe »
Simple Roast Tomato Soup
Fresh, zingy and everything we love about summer! This is such a tasty and healthy soup with the added bonus...See recipe »
Portable Blueberry Cheesecakes (no-bake)
These cheesecakes are super easy and so handy for taking on picnics or to a barbecue. The recipe will make...See recipe »
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »