Lemon meringue pie (Addicted to Dates) is not a seasonal dish (though you could sub the lemon for apricots, raspberries or blueberries). But it’s a popular one, so why not learn to make your own? This recipe by an Irish classically-trained baker uses way more lemon juice and zest than store-bought, a nice acidity against the sweet pie crust.
If you are wondering how on earth a vegan recipe contains meringue, meet aquafaba! Latin for ‘bean water’, this was an accidental discovery by boffins. They found that when you whizz up leftover brine water from chickpeas (and combine with a little sugar) it creates meringue. So it’s a using-up-food-waste recipe too!