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Lemon Meringue Pies

This lemon meringue recipe is so delish… it’s super quick and easy too! After tons of experimenting, this is Irene’s favourite version of a lemon meringue pie!

If you don’t have enough time to make the base, use a pre-bought base or simply pipe the lemon meringue mixture onto biscuits.




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  • 1.Mix all crust ingredients together to get a firm dough.
  • 2.Adjust the doughs with a little water if too hard or flour if too soft.
  • 3.Roll out the pastry. If you're making a single pie, place whole dough into the pie dish, if you're making the small tartlets, use a cookie cutter or glass to cut rounds and then place into muffin pans.
  • 4.Pierce the crust base with a fork once in pans.
  • 5.Place baking paper over, place baking beans onto baking paper. Bake for 20 min, remove the paper. then bake for a further 10 min until golden brown.
  • 6.Cook all filling ingredients into a pot on medium heat. Whisk all until boiling and thickened. Let it cool for 5-10 min and then pour into crust. If you want to pipe it into tartlets, let it cool completely and then refrigerate for 2 hours. Place into a piping bag and pipe into tartlets.
  • 7.Whip the aquafaba for 5 min with an electric beater until soft peaks start forming.
  • 8.Mix the sugar and cream of tartar together and start adding the mixture to the aquafaba 2 TBSP at a time until all in. Keep whipping for a further 5-10 min until you have proper firm stiff peaks and the suagr is completely dissolved. Spoon or pipe this into the lemon meringue. Brown it using a blowtorch. Be careful not to apply too much heat as the meringue will disintegrate. Serve!

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  • 650g flour
  • 1 tsp salt
  • 250g Irene's Gourmet Plant-based Butter
  • +/- 250g Cold water


  • 2L plant milk
  • 500ml lemon juice
  • 5ml salt
  • 1/4 tsp turmeric
  • 100g Irene's Gourmet Plant-based Butter
  • 600g sugar
  • 260g corn starch
  • 5ml vanilla extract
  • Meringue:
  • Water from 2 tins of chickpeas, boiled down to about half
  • 3/4 cup sugar
  • 1/4 tsp cream of tartar