Lemon meringue pie was created in Victorian times by Mrs Elizabeth Goodfellow, who ran a pastry shop in Philadelphia, USA. Vegan Lemon Meringue Pie (Lazy Cat Kitchen) uses aquafaba made from brine water (from canned chickpeas!)
Use vegan butters with no palm oil if making your own pastry. Use a reusable silicone baking liner or unbleached parchment paper (in compostable packaging). Keep recipes (and fresh dough) away from pets, due to toxic ingredients (including citrus fruits).
Vegan Lemon Meringue Pie (Romy London) uses crushed biscuits for the easy base. Serve with fresh strawberries and maple syrup.
The same blogger offers a (more local) Raspberry Meringue Pie.
For a change, try this Apricot Meringue Pie (Quite Good Food).
This lemon meringue pie (Addicted to Dates) is by an Irish baker.
From Simple Vegan Baking by Yorkshire baker Freya Cox.
