Vegan Lemon Meringue Pie with fresh lemon curd, light and airy meringue, and flaky pie crust is the ultimate dessert. Every bite is bright, tangy, and light!
Can you think of a more perfect summer dessert than Vegan Lemon Meringue Pie? I sure can’t. Bites of buttery crust, a tangy lemon curd, and a light as air aquafaba meringue are what dreams are made of.
This eggless lemon meringue pie is made using three of my recipes:
These three layers make up the best lemon meringue pie ever. Plus, each element is completely vegan and easy to make gluten free!
The lemon pie filling tastes just like you’re eating sunshine. So bright and tangy, it’s a welcome treat sandwiched between a flaky homemade pie crust and airy meringue. I’ve used my vegan lemon curd to dress up lemon bars, cakes, and cookies, but my favorite way to enjoy it (other than in this lemon pie) is to eat it by the spoonful!
Last but not least, the eggless vegan meringue is whipped together using aquafaba, cream of tartar, and sugar. Aquafaba is the liquid from a can of chickpeas and when whipped up, it becomes a creamy vegan substitute for whipped cream, an airy addition in chocolate mousse, or the filling in vegan eclairs. It’s like eating a cloud – so soft and pillowy, each bite is lighter than air and much less heavy than the traditional recipe which uses egg whites.
How to make vegan lemon meringue pie
Start by baking the pie crust. I find baking the crust fully rather than finishing the bake with the curd and meringue prevents the pie from drying out.
Next, make the lemon curd in a small pot over medium heat. Whisk until the curd is thick. Spread it onto the baked pie crust, then leave it to chill in the fridge for at least 4 hours.
Add the aquafaba and cream of tartar to a stand mixer to make the meringue. Beat on high until stiff peaks form, then slowly beat in the sugar.
Spread the meringue over top of the lemon curd in the pie crust. Use a large spoon to make decorative peaks. Torch the peaks either using a kitchen blow torch or place the pie under a broiler for a few minutes, then enjoy! If you don’t have a kitchen blow torch, I highly recommend getting one. It’s my new favorite tool! I love toasting the marshmallows on my S’mores Bars with it.
Tips and substitutions
- Coconut milk – The fat in coconut milk is what makes the lemon curd nice and thick. Instead, you might be able to use another full fat dairy free milk, like oat milk, but the curd may be a bit thin and not hold together as well.
- Cornstarch – I haven’t tried anything other than cornstarch to thicken the curd, but tapioca starch or arrowroot might work.
- Pie crust – Save some time or turn this into a no bake dessert using a store bought vegan pie crust instead of making it yourself. But homemade will always taste better.
- Gluten free – Just swap the pie crust for my Gluten Free Pie Crust instead!
- Equipment – Make the meringue using a standing mixer or handheld mixer. This will save you so much time and effort!
Can lemon meringue pie be made a day ahead?
For the fluffiest, tallest vegan meringue pie, enjoy it as soon as it’s ready. The longer you wait, the more the meringue will deflate.
If you’re really looking to save some time, you can prep the lemon curd in the pie crust a day ahead of time. Add the meringue on top right before serving, then enjoy!
More vegan lemon desserts
Vegan Lemon Meringue Pie
Ingredients
Lemon Curd Filling
- 1 cup full fat coconut milk (use mostly the creamy, thick part)
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 2 tablespoons vegan butter
- few drops yellow food coloring, optional
- 1/8 teaspoon salt
Meringue
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 teaspoon cream of tartar
- 1 cup powdered sugar
Instructions
Bake the pie crust
- Make the crust according to instructions and line it in the pie plate. Flute the edges as desired. Ideally, chill the pie crust for at least 4 hours in the fridge or freeze for 30 minutes. This will help the crust not shrink in the oven.
- Preheat the oven to 425 degrees F. Line the pie crust with foil or parchment paper (but I prefer foil), and fill the pie with sugar (or dry beans, rice or pie weights), to the top of the crust so it can't shrink down. Place in the oven and bake for 10-15 minutes, until the edges start to brown.
- Remove from the oven, and carefully remove the parchment/foil with the sugar (I place it in a large container to use for another purpose.) Poke holes in the bottom of the crust with a fork and bake for about 10 more minutes, until cooked and slightly golden. Set aside and turn off the oven.
Make the lemon curd
- Add all ingredients to a small pot and warm over medium heat, whisking frequently until the mixture thickens. It will take about 10 minutes. Remove from heat. If you can see any little chunks of cornstarch, use an immersion blender and blend in the pot until smooth. It should be quite thick at this point.
- Spread warm lemon curd filling into the baked crust. Chill in the refrigerator for about 4 hours until the lemon curd is cool and firm.
Make the meringue
- Add the aquafaba and cream of tartar to a stand mixer with whisk attachment (or use a hand mixer.) Beat on high for about 5 minutes until stiff peaks form, then slowly add the powdered sugar until it's all combined.
- Spread the meringue over the filling and make decorative peaks with the back of a large spoon.
- Use a kitchen blow torch to lightly toast the meringue, or place it under a broiler for just a few minutes until lightly browned.
- Enjoy as soon as possible for best results! The meringue will start to deflate after a few hours, but it still tastes amazing the next day or two. If you are serving company though, prepare the meringue right before serving so it's nice and high. You can prep the lemon curd in the pie crust a day ahead of time if desired.
Notes
- I tested the recipe several times and found this method to be the best, though usually lemon meringue pies are baked again with the meringue, to dry it out somewhat. However, this causes the lemon filling to become watery and the meringue slips and shrinks. I prefer simply toasting it with a blow torch, the pie stays together much better and is prettier!
- While you may use another milk for the coconut milk in the curd, your filling may be a bit thin and not hold together as well.
- I have not tried using anything other than cornstarch to thicken, but tapioca starch or arrowroot might work.
- You can use a store bought vegan pie crust if desired, but homemade tastes so much better.
Hahaha! I just realized that I made this pie for PI DAY last year! Well worth the repeat! A friend gifted me some lemons and I almost made your Lemon Crinkle Cookies when I realized it was PI DAY! So I’ll added the cookies to my queue! Such a delicious cake and fun to make. I’ll be sharing a few slices with my lemon-gifting friend!
Hi Lisa. How great to get fresh lemons! I’m so glad you are loving the pie! Thanks for your fantastic review and fun feedback!
Hi, I am not sure if I cooked the filling long enough- in the past I’ve over cooked cornstarch mixtures and gotten a weird texture so I took this off heat soon after it thickened. But it is pretty jiggly in the pan. Can it be scooped out and reheated?
I haven’t tried reheating the lemon curd, so it’s hard to say if it will work or not. Sorry!
This was such a hit, I made it two days in a row! LOVE your recipes. You are my go-to for vegan recipes. Thanks so much Nora.
You are welcome, Ann. I am thrilled that the pie was a hit! Thank you for your fabulous feedback! It’s awesome you are using and loving my recipes! I appreciate you!
I have made your lemon curd many, many times…it is one of my favorites! Since it’s Pi Day I made your lemon meringue pie today! Oh YUM! Another 5 star recipe!
I’m thrilled you are loving the lemon meringue! Thank you for sharing your fantastic feedback and review regarding the pie!
I just left a comment about this delicious pie. I forgot to say, I used 1 cup of aquafaba instead of half cup. I also used a pinch of turmeric to make it super yellow.
Thanks again!!
I made this pie along with your crust recipe! It was outstanding! I wish I was able to post a picture! It’s very pretty as well!
Thank you Nora!
Hi Julie. I wish you could post a pic as well! I’m so glad you loved the pie! Thank you for sharing your feedback!
I mixed the cornstarch in with the sugar before I added it to avoid clumps and used some Tumeric for color. This was a great recipe, I had it saved for weeks after I saw it before I had some time to make it. It is definitely going in my dessert rotation. Thank you so much for sharing it!
You are welcome! I’m thrilled you loved the pie! Thanks for sharing your feedback!
This turned out amazing, filling perfectly firm and delicious and great height on the meringue.
The only issue is that I taste a bit of chickpea in the meringue but the lemon curd covers it up nicely.
I’m so glad you liked it, Jaclyn!
I have not made this yet but it looks delicious! I’m wondering if you think it’s possible to do a graham cracker crust instead of a regular pie crust?Â
I haven’t tested this recipe with a graham cracker crust, so I’m not sure if it will work or not. If you do try it, make sure to buy vegan-friendly graham crackers (many brands are made with honey).
This is a great recipe. I have a question, does the aquafaba have to be cold before whisking?
No, it does not need to be cold. Thanks!
This was my first-ever entirely vegan bake, and it did not disappoint. I’ve been baking my whole life and am so grateful to you, Nora, for helping me make my favorite baked goods in a more environmentally, ethical way! Thank you thank you!Â
Thank you for your wonderful feedback and review! I am thrilled that you are loving my recipes! Thank you!
Turned out great! I used Chobani Oat Milk and Turmeric for food coloring.Â
I’m so glad to hear that, thank you!
Made this last night and it was delicious and very impressive looking! Your recipes never disappoint. Thank you!
I’m so happy to hear that Kelly, thank you!