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Biscuit Base Lemon Meringue Pie

When life gives you lemons, make lemon meringue pie! At least, that sounds like a good idea to us.​​
Featuring our Organic Sicilian Lemon Juice and Organic Lemon & Ginger Biscuits, this Lemon Meringue Pie is filled to the brim with zingy, lemony goodness and it’s 100% plant based.​​​​​​​​
It’s time to squeeze the day and get baking; who’s with us?​​​​​​​​

We would love to see your recipe creations. Don’t forget to tag us: @mr_organic

75 + 4 hrs resting time mins

8 people



For the biscuit base:
75g vegan butter, melted
For the lemon curd filling:
90 g vegan butter
250 ml coconut milk
1 tsp vanilla essence
100 g icing sugar
2 ½ tbsp cornflour
1/2 tsp agar agar powder
For the aquafaba meringue:
125 ml aquafaba (chickpea water from 1 tin of chickpeas)
¼ tsp cream of tartar
100g granulated sugar
2 tbsp water


  1. Place the biscuits into a food processor and pulse until they are broken down. Combine with the melted vegan butter in a mixing bowl, then press the mixture into the bottom and sides of
    an 8-inch pie tin.
  2. Place the pie base into the fridge for at least 30 minutes while you prepare the filling.
  3. For the lemon curd filling, add the butter, lemon juice, coconut milk, vanilla essence, and icing sugar to a medium-sized saucepan over low heat. Bring to a simmer whilst stirring regularly.
  4. In a small bowl, whisk the corn flour and agar agar powder with 3 tbsp of plant milk until dissolved. Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.
  5. Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.
  6. To create the aquafaba meringue, start by measuring your aquafaba liquid from 1 tin of chickpeas. Most tins contain a little more than the 125 ml that we need for this recipe. For
    best results, add the liquid to a saucepan and reduce it over low heat until you have only 125ml. Through cooking off the rest, the aquafaba becomes thicker and more egg-like, resulting in a better meringue, so please don’t skip this step.
  7. Pour your reduced aquafaba into a clean, grease-free mixing bowl alongside the cream of tartar. Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118C (without stirring!). In the meantime, whip your aquafaba into stiff peaks using an electric hand mixer.
  8. Carefully remove the pie from the tin and place it onto a serving dish.
  9. Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined. Transfer the meringue mixture to a piping bag and decorate your pie – or alternatively spoon it on top for a more rustic finish. Use a torch to lightly brown the meringue and you’re ready to serve!

Store your lemon meringue pie in the fridge for up to 3 days.

Chef’s tip:

For an extra zesty pie, sprinkle fresh lemon zest over your meringue before serving.

Which of our products do you need for this recipe?

Private: Ginger & Lemon Biscuits
Mr Organic product
Sicilian Lemon Juice
Mr Organic product
Mr Organic logo TRANSPARENT

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