There’s something undeniably magical about a perfectly set lemon meringue pie—the tangy, sunshine-bright filling, the fluffy cloud of meringue, and that buttery, flaky crust. Creating a vegan version may seem like chasing the impossible, but trust me, this recipe delivers all the nostalgia without a hint of compromise.
I first experimented with this pie last spring while searching for a show-stopping dessert for a friend’s plant-based dinner party. After a few tweaks, it quickly became a favorite—not just for its bold citrus flavor but also for how effortlessly it captures the elegance of the original.
The secret lies in aquafaba, that unassuming liquid from a can of chickpeas. It whips into soft, airy peaks that rival traditional meringue, proving once again that plant-based baking is both innovative and indulgent.
The filling? A luscious blend of freshly squeezed lemon juice, coconut milk, and a touch of turmeric for a vibrant hue. This pie is trending among vegans and non-vegans alike for its ability to wow a crowd while being free from eggs and dairy.
It’s proof that plant-based desserts can look—and taste—like a masterpiece. What’s your take on this? Let me know how you customize it!
Perfect For Weekend Baking!
- A nostalgic twist: It brought back memories of childhood picnics and sweet summer gatherings.
- Surprisingly simple: I was amazed at how aquafaba made the meringue so light and fluffy with minimal effort.
- The perfect balance of flavors: The tangy lemon filling and sweet meringue create the ultimate harmony.
- Crowd-pleaser: Even my non-vegan friends couldn’t get enough of this pie.
- Versatile crust options: I’ve made it with graham crackers, traditional pie crust, and even a crumbly oat base—it’s amazing every time.
Vegan Lemon Meringue Pie Recipe
Equipment
- Rolling pin
- Kitchen blow torch
- Baking parchment and pie weights
- Food processor
- Stand mixer with whisk attachment
- Pie tin
Ingredients
Lemon Curd
- ⅛ tsp fine sea salt
- 15 g vegan butter
- Zest of 1 unwaxed lemon
- 300 g granulated or caster sugar
- ¼ tsp turmeric powder
- 115 ml water
- 235 ml oat milk (whole fat)
- 235 ml lemon juice
- 65 g corn flour
Meringue
- ½ tsp vanilla extract
- ⅛ tsp cream of tartar
- 115 ml aquafaba
- ½ tsp lemon juice
- 150 g caster or icing sugar
Pie Crust
- 1½ tbsp caster sugar
- 325 g plain white flour
- 8 tbsp ice cold water
- ½ tsp sea salt
- 115 g cool coconut oil
Instructions
- Process flour, salt, and sugar in a food processor; pulse in coconut oil until sandy.
- Add water gradually while processing until the dough holds together without overhydrating.
- Wrap the dough in clingfilm, refrigerate for 30 minutes, then roll it out on a floured surface.
- Fit the dough into a pie tin, crimp edges, refrigerate for 20 minutes, and preheat the oven to 180°C.
- Prick the crust, line with parchment and weights, cover edges with foil, and bake for 10-15 minutes.
- Check the base; bake an extra 5 minutes if needed, then cool fully.
- Heat lemon curd ingredients (except butter) in a saucepan, whisking constantly until thickened; stir in vegan butter and cool.
- Whip aquafaba in a stand mixer until foamy, gradually add ingredients, and whisk to stiff peaks.
- Pour cooled lemon curd into the crust, leaving space for meringue; chill for 10 minutes.
- Spoon meringue onto curd, pile high, and brown peaks with a kitchen torch or under a grill.
- Serve immediately for best texture; refrigerate leftovers for up to a few days.
Notes
- Avoid overhydrating the dough; it should just hold together.
- Stir the lemon curd frequently while cooling to prevent a skin from forming.
- Brown the meringue carefully, as it burns quickly under the grill.
| Nutrition | Value |
| Calories | 451kcal |
| Carbohydrates | 82g |
| Fibre | 1g |
| Fat | 13g |
| Protein | 4g |
Tips That Will Ease Your Job!
- Chill the Dough: Refrigerate the pie dough for at least 30 minutes before rolling. This prevents sticking and ensures a flaky crust.
- Avoid Overhydration: Add water gradually when making the dough; it should just hold together without becoming sticky.
- Crimp with Care: Ensure the edges of the crust are well-crimped to prevent shrinkage during baking.
- Check the Base: After blind baking, ensure the base is fully cooked before adding the filling for a non-soggy result.
- Constant Whisking: Whisk the lemon curd continuously to avoid lumps or burning.
