Sign up to our newsletters to receive exclusive offers, discounts and mouthwatering recipes!

Lemon Meringues - Recipe

Recipe and photograph contributed by Elaine Livingstone

Join Elaine on her culinary adventures here: Elaine's Blog.



Whisk Egg substitute, Certo Pectin, Lemon extract and water in a food processor for 5 mins until light and airy.

Add icing sugar one spoonful at a time and coconut sugar and then mix for another 5 mins.

Cook in a pre-heated oven at 130°C for 2 hrs, turn oven off and leave in oven overnight. I found that mine were still a bit soft so I blitzed them in the microwave for a couple of minutes.

These meringues can be eaten their own or crumbled over fruit and soya ice cream for an Eton Mess style dessert.

Customer Reviews on Trustpilot


Follow us on
social media