Vegan Lemon Meringue Pie Foolproof Recipe

Need more vegan pie recipes? Try my vegan blueberry pie, vegan sweet potato pie, and vegan pecan pie next. If you’re a diehard lemon fan like I am, my lemon meringue pie should be first on your ‘to-do’ list. Yes, whether you’re vegan or not. Layered with fluffy aquafaba meringue and zesty lemon curd atop a buttery pie crust, it’s hard to believe it’s vegan-friendly. It’s been a hit with my whole friend group, and after one bite, you’ll know why!

Why I love this recipe

It can be a bake or no-bake recipe. So long as the pie crust fits in a 9-inch pie pan, you’re welcome to use a no-bake crust and skip the oven altogether! The perfect texture. Like my vegan lemon cake, the texture of this pie is on point and leaves NO room for wanting. It doesn’t taste vegan. To date, I get more requests for this vegan version than for my traditional lemon meringue pie! Adjust the lemon flavor. If you’re looking for that puckering tartness, you can amp up the lemon flavor tenfold or leave it as is, and you’ll still get a gorgeous pie.

Ingredients needed

Vegan pie crust. I opted for a no-bake graham cracker crust. If you choose a regular pie crust, blind-bake it first and let it cool before adding the filling. Use a gluten-free pie crust if desired. Cornstarch. Helps hold the vegan lemon curd filling together. You can also use arrowroot powder or tapioca starch. Caster sugar. Also known as super fine sugar. Using this kind of sugar keeps the lemon filling smooth and creamy. Lemon juice. For the lemon flavor, of course! Try to use fresh lemon juice if possible. Dairy-free milk. I used unsweetened almond milk, but you can use coconut milk or any milk of your choice. Turmeric OR yellow food coloring. To give the filling a yellow color. You can omit this if you want, but your cake will be quite pale.

For the meringue topping:

Aquafaba. AKA the water remaining from a can of chickpeas. When whipped, it makes a wonderful replacement for whipped egg whites. Save your drained chickpeas to make roasted chickpeas! Cream of tartar. Helps the aquafaba whip to stiff peaks. Powdered sugar. Sweetens the meringue topping.

How to make vegan lemon meringue pie

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prepare the pie crust. Bake the crust if needed and set it in a 9-inch pie tin. Step 2- Mix the lemon pie filling. Place the cornstarch and caster sugar in a saucepan. Stir in the lemon juice, milk, and food coloring. Turn the heat to medium and stir until the sugar dissolves. Increase the heat to medium-high and cook for 5 minutes, stirring constantly. Step 3- Chill the filling. Pour the curd mixture into the pie crust and store in the fridge for at least 2 hours to firm up. Step 4- Make the meringue. In a large mixing bowl or stand mixer, beat the aquafaba until soft peaks form (around 5 minutes). Add the cream of tartar and beat to combine. Slowly add the powdered sugar and continue beating until stiff, glossy peaks form. Fold in the vanilla extract. Step 5- Add the topping. Spoon the aquafaba meringue on top of the pie. Using a kitchen blow torch, gently brown the tops of the meringue.

Arman’s recipe tips

Keep an eye on the curd. It should be mixed continuously until it begins to bubble and thicken. Otherwise, you risk burning it and having to start over. Strain the chickpea liquid. I noticed sometimes a few chickpea skins make their way into the liquid, so strain it first to remove them. Add a pinch of sea salt to amplify the other ingredients. Amp up the lemon flavor. Fold in fresh lemon zest for a brighter lemon flavor. Make mini lemon meringue pies. Buy tart shells and layer the filling and meringue on top.

Storage instructions

To store: Store the leftover vegan lemon pie in an airtight container in the refrigerator for up to five days. To freeze: Freeze leftover pie slices in a freezer-safe container for up to two months. Make ahead option: Prepare the pie, minus the meringue, up to one day in advance. Make the meringue right before serving.