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!

close up on a lemon meringue pie with a slice removed

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:

  1. Pie crust
  2. Lemon curd
  3. Meringue

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.

white meringue overtop lemon filling in a pie crust

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.

toasted peaks of meringue in a pie crust

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!

slice of lemon meringue pie on a white plate

More vegan lemon desserts

close up on a lemon meringue pie with a slice removed

Vegan Lemon Meringue Pie

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!
5 stars (2 ratings)


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



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.


  1. 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!
  2. 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.
  3. I have not tried using anything other than cornstarch to thicken, but tapioca starch or arrowroot might work.
  4. You can use a store bought vegan pie crust if desired, but homemade tastes so much better.


Serving: 1of 8 servings, Calories: 349kcal, Carbohydrates: 56g, Protein: 2g, Fat: 14g, Saturated Fat: 4g, Trans Fat: 1g, Sodium: 152mg, Potassium: 117mg, Fiber: 1g, Sugar: 40g, Vitamin A: 135IU, Vitamin C: 7mg, Calcium: 12mg, Iron: 2mg

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