This is used for all parts of the recipe to keep things simple. Caster sugar:В Known as superfine sugar if youвЂ™re based in the US.Vegan butter: To make this non dairy lemon meringue pie youвЂ™ll want a good quality vegan block butter is what youвЂ™ll need for this recipe.Plain flour: Regular all purpose flour is best for this recipe.ItвЂ™s stable enough to hold in the fridge and take a hit from your blowtorch. Topped with the most stable of meringues: vegan Italian meringue.

ItвЂ™s also fresh and tangy, using real lemon juice and zest for an intense tart flavour to contrast the sweet meringue topping.It has a vegan lemon curd filling is rich and smooth thanks to the addition of vegan butter.The pie crust is easy to make and comes together in your food processor, so no need to tire out your hands rubbing the butter into the flour.This pie has a buttery, crispy and slightly flaky shortcrust pastry which works so well with the smooth eggless lemon meringue pie filling.So how do you make a lemon meringue pie vegan? Why This Recipe Works Traditional lemon meringue pie recipes are loaded with eggs and dairy, from the butter based pastry to the egg yolk curd and meringue that uses egg whites. If youвЂ™re looking for a slightly healthier take on lemon meringue tart IвЂ™d recommend checking out the no-bake version from my cookbook. Is this the best vegan lemon meringue pie recipe in the world? Hard to say, but IвЂ™d love to hear what you think, it sure is the best IвЂ™ve personally tried. A buttery, crisp and flaky shortcrust pastry, tart and fresh lemon curd with the silkiest vegan Italian meringue topping thatвЂ™s gently caramelised for a slight toasted marshmallow flavour. This my friends, is good as the real deal.

Lemon meringue pie