Find VRC | on TwitterFind VRC | on FacebookFind VRC | on InstagramFind VRC | on YouTube

All recipes are deliciously vegan.

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.

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 - 21 of 21
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
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 »