Step 1

Place the biscuits into a food processor and pulse until they are broken down.

Step 2

Melt the vegan butter, then combine the biscuit crumbles with the melted butter, and press the mix into the bottom and sides of your pointing.**

Step 3

Place the pie base into the fridge for at least 30 minutes.

Step 4

Place the butter, lemon juice, coconut milk, vanilla essence, and icing sugar into a medium-size saucepan over low heat. Bring to a simmer while stirring regularly.

Step 5

In a small bowl, whisk the cornstarch and agar agar powder with 3 tbsp of water or plant milk.

Step 6

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.

Step 7

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.

Step 8

Place the aquafaba into a saucepan and simmer on low heat until reduced to 125 ml.***

Step 9

Transfer the reduced aquafaba to a mixing bowl. Combine with the cream of tartar and whisk with an electric hand mixer until stiff peaks form.

Step 10

Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118°C (without stirring!).

Step 11

Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined.

Step 12

Transfer the meringue mixture to a piping bag and decorate your pie - or alternatively spoon it on top for a more rustic finish.

Step 13

Use a torch to lightly brown the vegan meringue, and slice to serve.