Vegan Lemon Meringue Pie
This vegan lemon meringue pie swaps eggs for aquafaba and still delivers that bright, tart filling and cloud-like topping everyone remembers from the classic version. The filling sets up thick and glossy with just cornstarch and fresh lemon juice, while the meringue whips up from chickpea brine into stiff, marshmallowy peaks that torch beautifully.
Equipment
- Kitchen torch or use your oven's broiler
- Medium saucepan
- Whisk
- Fine-mesh strainer
- Citrus juicer
- Mixing bowls
- Plastic wrap
Ingredients
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 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
Instructions
- 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.
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.
Nutrition
Serving: 1sliceCalories: 280kcalCarbohydrates: 50gProtein: 2gFat: 8gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 38gVitamin C: 15mgCalcium: 2mgIron: 4mg
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