This vegan lemon meringue pie recipe swaps eggs for aquafaba and still gives you that bright, tart filling and cloud-like topping everyone remembers from the classic version.
It is the pie I make every spring when lemons are cheap and I need something impressive for a potluck table.
The filling sets up thick and glossy with just cornstarch and fresh lemon juice, no eggs required.
And that meringue? It whips up from chickpea brine into stiff, marshmallowy peaks that torch beautifully.
I spent a few messy kitchen sessions figuring out the ratios before this version finally clicked into place.
Now it is the pie my vegan friends specifically request, and even the egg eaters at the table go back for seconds.
If you love a classic without eggs at all, my gluten-free lemon meringue pie recipe is another one worth trying.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Chill Time | 3 hours |
| Cook Time | 25 minutes |
| Total Time | 3 hours 55 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Vegan Lemon Meringue Pie Recipe
This pie proves you do not need eggs or dairy to get that classic sweet-tart flavor and pillowy topping.
It comes together with pantry staples and one can of chickpeas you were probably going to use anyway.
- Completely egg-free and dairy-free, with no specialty vegan substitutes required beyond aquafaba
- The lemon filling sets firm enough to slice cleanly, no runny wedges
- Aquafaba meringue whips up in minutes and holds its peaks
- A dairy-free crust keeps the entire pie allergy-friendly
- Make-ahead friendly, since the filling chills while you prep everything else
You might also enjoy: Sugar Free Lemon Meringue Pie Recipe
Ingredients
Every ingredient here does a specific job, from the cornstarch that thickens the curd to the cream of tartar that stabilizes the meringue.
Here is exactly what you will need for one 9-inch pie.
- For the Crust:
- 1 baked vegan pie crust (9-inch, homemade or store-bought)
- For the Lemon Filling:
- 1 1/2 cups water
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup fresh lemon juice, about 4 to 5 lemons
- 1 tablespoon lemon zest
- 1/8 teaspoon ground turmeric, optional, for color
- 3 tablespoons vegan butter
- For the Aquafaba Meringue:
- 3/4 cup aquafaba, the liquid from one 15-ounce can of chickpeas
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Read Also: Vegan Pie Crust Recipe
Kitchen Equipment Needed
None of this equipment is unusual, but a couple of tools make the meringue step much easier.
Here is what I keep on the counter when I make this pie.
- 1 9-inch pie dish
- 1 hand mixer or stand mixer
- 1 kitchen torch, or use your oven’s broiler
- 1 medium saucepan
- 1 whisk
- 1 fine mesh strainer
- 1 citrus juicer
- 1 microplane zester
- Mixing bowls
- Plastic wrap
If your crust needs a par-bake first, my flaky pie crust recipe walks through blind baking step by step.
Recommended Products for This Recipe
These are the specific products I reach for every time I make this pie, based on plenty of trial and error in my own kitchen.
1. Culinary Butane Torch
A kitchen torch is the single easiest way to get those classic golden-brown meringue peaks without drying out the topping.
It heats up fast, gives you full control over how dark you go, and works on more than just this pie once you own one.
2. Stand Mixer
Whipping aquafaba into stiff, glossy peaks takes several minutes of steady beating, and a stand mixer frees up your hands while it works.
It also whips more evenly than a hand mixer, which matters when you are chasing stable peaks from a liquid this finicky.
3. Ceramic Pie Dish
A heavy ceramic dish bakes the crust more evenly than thin metal pans and looks good enough to bring straight to the table.
I have had mine for years and it has never warped or cracked.
4. Fine Mesh Strainer
Straining the filling right after cooking catches any bits of zest or scrambled starch, which is the difference between a silky curd and a lumpy one.
It only adds thirty seconds to the process and it is worth every second.
5. Glass Citrus Juicer
You need a good three quarters of a cup of fresh lemon juice for this recipe, and a proper juicer gets every drop out of each lemon without the seeds.
It is a small tool but it saves real time when you are juicing five lemons in a row.
Another favorite: Gluten Free Pie Crust Recipe
Step-by-Step Instructions: How to Make Vegan Lemon Meringue Pie
1. Pre-Bake the Crust
- Preheat your oven to 375°F (190°C).
- Fit the vegan pie crust into your 9-inch pie dish and crimp the edges however you like.
- Prick the bottom of the crust all over with a fork so it does not puff up while baking.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake for 15 minutes, then carefully remove the parchment and weights and bake for another 8 to 10 minutes, until the crust is lightly golden all over.
- Set the baked crust aside on a wire rack to cool completely while you make the filling.
2. Make the Lemon Filling
- In a medium saucepan, whisk together the water, granulated sugar, cornstarch, and salt until no lumps of cornstarch remain.
- Place the saucepan over medium heat and whisk constantly as it warms up.
- Keep whisking as the mixture comes to a gentle boil, it will start to thicken noticeably after 5 to 7 minutes.
- Once thick and glossy, remove the saucepan from the heat.
- Whisk in the fresh lemon juice, lemon zest, and turmeric if using, until the color is even.
- Add the vegan butter and stir until it is fully melted and incorporated.
- Pour the filling through a fine mesh strainer directly into the cooled pie crust to catch any lumps or zest that did not fully break down.
3. Chill the Pie
- Press a piece of plastic wrap directly onto the surface of the warm filling so a skin does not form.
- Transfer the pie to the refrigerator and chill for at least 3 hours, or until the filling is firm and set all the way through.
- Do not skip this step, a filling that has not fully set will not hold clean slices later.
4. Whip the Aquafaba Meringue
- Once the pie is fully chilled, add the aquafaba to the clean, dry bowl of your stand mixer or a large mixing bowl.
- Beat on medium speed for about 1 minute, until the aquafaba turns foamy.
- Sprinkle in the cream of tartar and a pinch of salt, then increase the speed to high.
- Beat for 4 to 5 minutes, until the mixture is thick and soft peaks start to form when you lift the beaters.
- With the mixer still running, slowly stream in the powdered sugar a little at a time.
- Add the vanilla extract and continue beating for another 2 to 3 minutes, until the meringue is glossy and holds stiff, upright peaks.
5. Top and Brown the Meringue
- Remove the plastic wrap from the chilled pie.
- Spoon the meringue over the set lemon filling, spreading it to the edges of the crust so it seals against the pastry, this prevents shrinking later.
- Use the back of a spoon to create decorative peaks and swirls across the top.
- Using a kitchen torch, gently and evenly brown the peaks of the meringue until golden in spots.
- If you do not have a torch, place the pie under a preheated broiler on the top rack for 1 to 2 minutes, turning frequently and watching closely so it does not burn.
6. Slice and Serve
- Let the pie sit at room temperature for 10 minutes before slicing so the meringue firms up slightly.
- Dip a sharp knife in hot water and wipe it dry between each cut for the cleanest slices.
- Serve chilled or at cool room temperature.
This reduced-liquid filling technique borrows a trick from my classic lemon meringue pie recipe, just adapted here for a firmer, egg-free set.
Tips for The Best Vegan Lemon Meringue Pie
A few small details make the difference between a good vegan lemon meringue pie and a great one.
Keep these in mind as you work through the recipe.
- Reduce your aquafaba in a small saucepan over low heat first if it seems watery, this gives you a more stable meringue
- Make sure your mixing bowl is completely grease-free, any trace of oil will stop the aquafaba from whipping properly
- Add the sugar to the meringue slowly, dumping it in all at once can deflate the peaks
- Chill the filling fully before adding meringue, a warm filling will make the topping slide and weep
- Brown the meringue right before serving for the best texture and appearance
If citrus pies are your thing, my Vegan Key Lime Pie Recipe is another one worth bookmarking.
Serving Suggestions
This pie is rich and tangy enough to stand completely on its own, but a few sides round out a proper dessert spread.
Here is how I like to serve it.
- A dollop of coconut whipped cream alongside each slice
- Fresh berries scattered on the plate for color and a little extra tartness
- A pot of hot tea or coffee to balance the sweetness
- A scoop of vanilla dairy-free ice cream for a warm-weather twist
- Extra lemon zest curled on top for a bright finishing touch
Read Also: Lemon Bars
Variations of Vegan Lemon Meringue Pie
Once you have the base recipe down, it is easy to riff on it depending on what you are craving or what is in season.
Here are a few directions I have tried myself.
- Swap half the lemon juice for lime juice for a citrus-blend filling
- Use a gluten-free vegan pie crust to make the whole pie gluten-free
- Fold toasted coconut into the crust dough for a subtle tropical note
- Make individual mini pies in tart shells for portion-controlled servings
- Add a thin layer of raspberry jam on the crust before the lemon filling for a fruity twist
For another egg-free take on a classic pie, check out this vegan pecan pie recipe.
Storage and Reheating
This pie is a refrigerator dessert from start to finish, so there is no reheating involved, just proper chilling.
Here is how to keep it fresh.
- Store leftover pie loosely covered in the refrigerator for up to 4 days
- Avoid pressing plastic wrap directly onto the meringue, it will flatten the peaks
- Freezing is not recommended, the meringue texture breaks down and weeps once thawed
- If the crust softens after a couple of days, a quick 5-minute stint in the fridge before serving helps it firm back up
- Bring slices to cool room temperature for about 10 minutes before serving for the best texture
Another favorite: Lemon Icebox Pie Recipe
Nutritional Facts
These values are estimated per slice, based on 8 slices per pie, and will vary depending on the exact brands and crust you use.
- Calories: approximately 280
- Total Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Sugar: 38g
- Fiber: 1g
- Protein: 2g
- Sodium: 150mg
Looking for another fall favorite made without eggs, try this vegan pumpkin pie recipe next.
Health Benefits of Key Ingredients
A few ingredients in this pie do more than just taste good, they bring some genuine nutritional upside too.
Here is a quick rundown of what is actually in your slice.
- Lemons are a strong source of vitamin C and add virtually no fat to the filling
- Aquafaba is a byproduct of chickpeas, meaning it makes use of an ingredient that would otherwise go to waste
- Vegan butter made from plant oils tends to run lower in saturated fat than dairy butter
- Cornstarch is naturally gluten-free, which makes it easy to adapt this filling for a gluten-free crust
- Skipping the egg yolks in the filling also means less dietary cholesterol per slice than a traditional version
You might also enjoy: Lemon Cream Pie Recipe
FAQs About Vegan Lemon Meringue Pie
1. Can I use bottled lemon juice instead of fresh?
You can, but fresh lemon juice gives a noticeably brighter, more natural flavor and the zest adds an aroma bottled juice cannot replicate.
If you are in a pinch, bottled juice will still work, just skip the zest step if you do not have fresh lemons on hand.
2. Why is my aquafaba not whipping into peaks?
The most common culprit is a trace of oil or grease left in your mixing bowl or on your beaters.
Wash your equipment thoroughly with hot, soapy water and dry it completely before trying again.
3. Can I make this pie without a kitchen torch?
Yes, your oven’s broiler works well as a substitute.
Just place the pie on the top rack under a preheated broiler for 1 to 2 minutes, turning it frequently so the meringue browns evenly instead of burning in one spot.
4. Is aquafaba from canned chickpeas safe to eat raw in the meringue?
Yes, aquafaba from canned chickpeas has already been cooked during the canning process, so it is safe to whip and eat without further cooking.
Many people use it specifically for raw applications like meringue and whipped toppings.
5. Can I make the lemon filling ahead of the meringue?
Absolutely, the filling can be made and chilled up to 2 days ahead of time.
Just wait to whip and add the meringue until shortly before you plan to serve the pie, since meringue is best enjoyed the same day it is made.
Read Also: Dairy Free Key Lime Pie Recipe
Vegan Lemon Meringue Pie
Ingredients
- 1 baked vegan pie crust 9-inch, homemade or store-bought
- 1 1/2 cups water
- 1 cup granulated sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3/4 cup fresh lemon juice about 4 to 5 lemons
- 1 tablespoon lemon zest
- 1/8 teaspoon ground turmeric optional, for color
- 3 tablespoons vegan butter
- 3/4 cup aquafaba liquid from one 15-ounce can of chickpeas
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Equipment
- Kitchen torch or use your oven’s broiler
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Citrus juicer
- Mixing bowls
- Plastic wrap
Method
- Preheat oven to 375°F. Fit crust into a 9-inch pie dish, crimp edges, and prick the bottom with a fork. Line with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and bake 8-10 minutes more until golden. Cool completely.
- In a medium saucepan, whisk together water, sugar, cornstarch, and salt until smooth. Cook over medium heat, whisking constantly, until the mixture comes to a gentle boil and thickens, about 5-7 minutes. Remove from heat.
- Whisk in lemon juice, zest, and turmeric (if using). Add vegan butter and stir until melted and smooth. Strain the filling directly into the cooled crust to remove any lumps.
- Press plastic wrap directly onto the surface of the warm filling to prevent a skin from forming. Refrigerate for at least 3 hours, until fully set.
- In a clean, dry mixer bowl, beat aquafaba on medium speed until foamy, about 1 minute. Add cream of tartar and salt, then increase to high. Beat 4-5 minutes until soft peaks form.
- Slowly stream in powdered sugar with the mixer running. Add vanilla and continue beating 2-3 minutes until glossy and stiff peaks form.
- Spoon meringue over the chilled filling, spreading to the edges of the crust to seal. Create peaks and swirls with the back of a spoon. Brown with a kitchen torch or under the broiler for 1-2 minutes.
- Let the pie rest for 10 minutes before slicing. Dip a sharp knife in hot water and wipe dry between cuts for clean slices. Serve chilled or at cool room temperature.
Nutrition
Notes
- Reduce your aquafaba in a small saucepan over low heat first if it seems watery — this gives you a more stable meringue.
- Make sure your mixing bowl is completely grease-free; any trace of oil will stop the aquafaba from whipping properly.
- Add the sugar to the meringue slowly; dumping it in all at once can deflate the peaks.
- Chill the filling fully before adding meringue — a warm filling will make the topping slide and weep.
- Brown the meringue right before serving for the best texture and appearance.
- Store leftover pie loosely covered in the refrigerator for up to 4 days. Avoid pressing plastic wrap directly onto the meringue, as it will flatten the peaks.
- Freezing is not recommended; the meringue texture breaks down and weeps once thawed.
- For a gluten-free version, simply use a gluten-free vegan pie crust.
- Swap half the lemon juice for lime juice for a citrus-blend filling.
- Add a thin layer of raspberry jam on the crust before the lemon filling for a fruity twist.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This vegan lemon meringue pie has become one of those recipes I keep coming back to, especially when I want a dessert that looks far more complicated than it actually is.
The combination of tart lemon filling and that pillowy, torched meringue never fails to impress, egg-eaters included.
Give it a try this weekend and let it chill while you handle everything else on your list.
I would love to hear how yours turns out, so drop a comment below or share a photo if you make it.
Recommended:
- Key Lime Pie Bars Recipe
- Vegan Sweet Potato Pie Recipe
- Vegan Maple Pecan Pie Recipe
- Lemon Cheesecake Recipe
- Lemon Pound Cake Recipe
