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vegan lemon meringue

2.0/5 rating (1 votes)
  • Ready in: 2 hours
  • Serves: 8
  • Complexity: medium
  • kcal: moderate
  • Origin: Vegetarian
  • Recipe supplied by: Cheryl
vegan lemon meringue


  • 1 1/4 c sugar
  • 1/2 c corn starch
  • 1/4 t agar agar
  • 1/4 t salt
  • 1 1/4 c coconut, soya, almond or rice milk
  • 1 c water
  • 3/4 c lemon juice
  • 1 1/2 T lemon zest


  1. Add to saucepan and whisk while bringing to boil for 4-5 minutes.

  2. It will turn into a pudding type mix and when you cannot stir anymore, place in crust and refrigerate for hour or two.

  3. Meringue recipe - 6 T egg replacement

  4. 1/2 c  ice cold water

  5. 1/2 c sugar

  6. Add egg replacer and half the water, mix with whisker until peaks form then slowly add sugar and rest of water until thick and firm. Scoop over the cooled pie.

Cheryl Lancellas / Fully-qualified Yoga Teacher
Contact: (+27)(0) 32 586 1219   ~   (+27)(0) 84 090 2083   ~   This email address is being protected from spambots. You need JavaScript enabled to view it.