Lemon Meringue Pie



  • 250g sugar
  • 60g corn flour
  • 2 sachets gelatin
  • ¼ tsp salt
  • 300mls rice milk
  • 240mls water
  • 180mls lemon juice
  • 1 ½ tablespoons lemon zest

Meringue topping

  • 12 tbsp egg replacer
  • 240mls ice cold water
  • 200g sugar
  1. Mix your biscuit base, press it into a greased springform cake tin and bake at 190°C for 25-30minutes.  The base should feel firm and look golden 20140615_114029
  2. Add all your filling ingredients for the filling to a saucepan EXCEPT the gelatin
  3. Bring them to the boil and stir for 4-5 minutes before adding the powdered gelatin
  4. Turn the heat down and add the gelatin, taking care to stir continually 20140615_115907
  5. After approx 5 minutes, the filling mix should be starting to thicken and you can now pour it on top of your baked biscuit base  20140615_122516
  6. Pop this into the fridge for a couple of hours – the filling should start to set
  7. Now for the meringue.  Add around half the water to the egg replacer and mix with a blender until stiff peaks start to form
  8. At this point, the original recipe calls for adding the rest of the water and sugar slowly and mixing until the meringue mixture is stiff
  9. I would recommend adding the sugar and only a little extra water until you feel it has the right consistency
  10. Add the meringue mix to the pie and leave for around 15 minutes to set 20140615_160218
  11. Put the completed pie into the oven at 100°C and bake for between 30-60 minutes.
  12. Take it out, leave it to cool and then enjoy!  20140615_193956


1 thought on “Lemon Meringue Pie

  1. Pingback: Lemon Meringue Pie with a twist | 7 years to diagnosis

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