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Vegan Lemon Meringue Pie Recipe

This vegan lemon meringue pie is a showstopping dessert featuring a flaky crust, tangy lemon curd, and fluffy aquafaba meringue. Perfect for special occasions, it balances bright citrus flavors with a luscious, creamy texture while being entirely egg- and dairy-free. A true plant-based delight!
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 451 kcal

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.