This easy lemon meringue pie recipe with aquafaba will blow your mind! Made with a tangy and sweet lemon pie filling and a sweet aquafaba meringue, it looks and tastes exactly like the pie recipe we used to make before we went vegan. The good news, this lemon pie recipe is egg-free and dairy-free. If you love lemons as much as we do, you're going to love this pie. You should also try our Lemon & Dill Potato Salad,Fried Lemons, and Lemon Watermelon Granita.
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Hi there, we’re Linda and Alex (mother & daughter)! Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern and Midwestern inspired vegan comfort food recipes, you’ve come to the right place.
We love vegan comfort foodand we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!
The good news, they’re all plant-based recipes, so you don’t need to feel guilty eating them. Now sit back, relax, and eat happy. 🙂
Also, in case you didn't know, we're published cookbook authors. We've written two vegan cookbooks that will help you make amazing vegan BBQ (you don't even need a grill) and everyday meals, from breakfast to dessert.
Their homemade lemon meringue piewas the best, and now our vegan version is the best.
It’s a tried and true lemon pie recipe that everyone raves about, and you will too.
HOW TO MAKE VEGAN LEMON CURD
It’s not as difficult as you think. In fact, it’s pretty straightforward.
STEP ONE
In a saucepan over medium-high heat, whisk the sugar, corn starch, and water until the sugar dissolves and it begins to bubble and thicken.
STEP TWO
If you’re using Follow Your Hear Vegan Egg, whisk the powder and water together in a bowl until it’s thick and creamy. If you’re using JUST Egg, pour it in a bowl.
STEP THREE
Slowly pour a cup of the hot sugar mixture into the egg while whisking vigorously.
Make sure to whisk well so the egg doesn’t begin to curdle.
STEP FOUR
Slowly pour the egg mixture into the pan of sugar mixture, while whisking vigorously, until it’s completely incorporated.
For the purpose of the pie, your going to pour the lemon curd into the baked pie crust.
If you’re making curd for another purpose, or for future use, put it in a sterilized mason jar and cover it tightly. Store in the refrigerator for up to a week.
TIPS FOR MAKING VEGAN LEMON CURD
Whisk the sugar water until it’s thick and translucent. It will be hot and bubbly when it’s ready.
Add the hot sugar water to the vegan egg slowly and vigorously whisk it in to prevent it from curdling.
Again, vigorously whisk the vegan egg into the molten sugar mixture and keep whisking until it’s smooth and creamy and completely incorporated
WHAT IS AQUAFABA?
Aquafaba is the liquid in a can of chickpeas(garbanzo beans), or the leftover water after boiling homemade chickpeas.
Even though aquafaba doesn’t have the same proteins as egg whites, the chemical structure acts the same when you whip it with a stabilizer, such as cream of tartar.
To learn more about this magical potion, click HERE.
HOW TO MAKE VEGAN MERINGUE WITH AQUAFABA
Drain the liquid from the chickpeas into a large mixing bowl and add the cream of tarter, vanilla extract, and caster sugar.
Use a whisk attachment and begin whipping on the highest setting of your mixer.
Depending on the power of your mixer, the time can vary for how long it takes for the aquafaba to begin to thicken.
It takes approximately 5 to 7 minutes for it to turn into a meringue with stiff peaks in our mixer. We’ve heard of some people beating the aquafaba for as long as 10 to 12 minutes, so be patient.
TIPS FOR MAKING THE PERFECT VEGAN MERINGUE
Patience. Unless you have a bad batch (?) of aquafaba, it will happen.
Cream of Tartar. It’s a stabilizer and it helps the aquafaba become thick and stiff like egg meringue.
A good mixer. We love our Kitchenaid stand mixer. It comes with a whisk attachment that makes perfect vegan meringue.
Click the photo of the mixer to learn more.
HOW TO MAKE A VEGAN LEMON MERINGUE PIE
STEP ONE
Make our flaky pie crust or buy a vegan ready made pie crust. Look below for more details.
STEP TWO
Make the lemon pie filling and pour it into the pie crust. Refrigerate for several hours or overnight so it sets.
STEP THREE
Whip up the meringueand evenly drop it on top of the lemon curd pie filling.
Use a spatula to create peaks.
STEP FOUR
For best results, use a kitchen torch to brown the peaks of the meringue.
If you don’t have a torch you can put the pie under the broiler until the peaks are golden brown. Watch it carefully so it doesn't burn!
Chillit in the refrigerator for an hour after baking so the meringue cools. To purchase a kitchen torch, click the photo below.
THE BEST HOMEMADE VEGAN PIE CRUST
If you prefer to make your own pie crust, we get you. We do, too.
Our flaky pie crust is so delicious and well reviewed by our followers.
Make our vegan lemon meringue pie recipeand let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.
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Vegan Lemon Meringue Pie – Dairy and Egg Free
Homemade vegan lemon meringue pie that tastes exactly like the pie we used to make with eggs! Try it and you'll fall in love! NOTE: The total time to make this includes the time for chilling to set the pie filling.
Bake the pie crust in a 9-inch (23 c(shalloround pie pan for 40 minutes, or until just golden brown. Line the bottom of the crust with parchment paper and cover dried beans to prevent bubbling while baking. Remove from the oven and let cool slightly. Dispose of parchment paper and beans after baking.
FOR THE LEMON FILLING
In a small bowl, whisk the 4 tbsp of Follow Your Heart vegan egg and 1 cup water until smooth and creamy. Set aside. If you're using JUST egg, you DO NOT need to add water to it.
In a large sauce pan, whisk the 1 cup water, ¾ cup lemon juice, 1 cup sugar, 3 tbsp cornstarch, and ¼ tsp salt together on medium heat. Keep whisking until the mixture comes to a low boil and is thick and creamy, and translucent.
Slowly add 1 cup of the lemon mixture to the vegan egg and vigorously whisk until combined. This prevents the egg from curdling.
Slowly add the egg mixture to the pan of lemon mixture and VIGOROUSLY whisk continuously until it just begins to boil and is thick and creamy. Remove from the heat and whisk in the 2 tbsp of lemon zest.
Pour the pie filling into the pie crust and refrigerate for at least 6 hours to set.
FOR THE MERINGUE
In a large mixing bowl with the whisk attachment, add the 1 cup of aquafaba, ¾ cup caster sugar, ¼ tsp cream of tartar, and 1 ½ tsp of pure vanilla extract and beat on the highest setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat for another 4 t 6 minutes or until it forms stiff peaks.
Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue. Don’t give up, it takes time.
Use a spatula to cover the lemon filling and create peaks on top.
Place the pie under a broiler (a minute or twor use a torch to brown the peaks of the meringue. Watch it carefully so it doesn’t burn.
NOTE:
We use Follow Your Heart or JUST vegan egg. DO NOT use Bob’s Red Mill, EnerG, or any other similar egg replacer, it will not turn out.
Granulated sugar may contain bone char, which isn’t vegan. Buy organic or beet sugar.
Use freshly squeezed lemon juice for the best result.
If you can’t find caster sugar (finely ground granulate sugar), you can make your own in a food processor, blender, or spice grinder.
Nutrition Fact Information
Notes
We use Follow Your Heart or JUST vegan egg. If you use JUST egg, DO NOT add the additional cup of water to the filling mixture. You only add ONE cup of water. If you use Follow Your Heart, you add one cup of water to the 4 tbsp of the egg powder to make the vegan eggs. DO NOT use Bob’s Red Mill, EnerG, or any other similar egg replacer, it will not turn out.
Granulated sugar may contain bone char, which isn’t vegan. Buy organic or beet sugar.
Use freshly squeezed lemon juice for the best result.
If you can’t find caster sugar (finely ground granulate sugar), you can make your own in a food processor, blender, or spice grinder.
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Hi Rachel, thank you! It's really not that much work. You can buy a pie crust and then it's just whisking up the filling, letting it set, and then whipping up the meringue and browning it. We've made it at least 10 times in the past several months to make sure that it turns out every time, and it does. Our neighbors/friends are very happy with us because they've eaten a lot of pie. LOL!
I made this yesterday afternoon and had a slide this morning with coffee. I am amazed by how much it tastes like the real thing. The lemon curd was pretty easy and is delicious and tangy. The meringue was not as easy... it took me 30 minutes to get almost stiff peaks but I gave up at almost there. The aftertaste is a bit beanie but the actual consumption tastes definitely just like lemon meringue pie. It was a lot of work so perhaps once in a while at best but well worth the time if you have it.
Hi Dennis! We're so happy you enjoyed the pie! Aquafaba is tricky because it seems like the liquid in every can of beans is a bit different. We're so happy you didn't give up! :) The pie is definitely an occasional treat, as it has refined sugar, but when you're in the mood, there's nothing better.
Hey, Cadry! Thank you so much. Aquafaba is a game changer, as you know. This pie tastes exactly like the pie we used to make before going vegan. I hope you give it a try. :)
I have tried to whip aquafaba. but have been unsuccessful, I noticed in the lemon meringue recipe, the meringue calls for a cup of aquafaba, that seems like a lot. I had a recipe that called for 2 egg whites, whipped to stiff peaks, I know that it takes up to 10 minutes for the peaks to develop when beating aquafaba with cream of tartar. What am I doing wrong? Hopefully you can help, I need it.😁
Hi Anita, we like to pile the meringue onto the pie, so a cup is the perfect amount. Yes, aquafaba requires a lot of patience. Depending on how much water is in the chickpea juice, it can take even longer than 10 minutes. We find that it's best to use a whisk attachment and beat it on the highest setting. There are times when it seems like it will never turn into meringue, and then suddenly it begins to thicken and within minutes it's whipped to perfection.
Hi Maya! Yes, you can. The meringue may fall a bit, but it will actually be easier to slice. Make sure to keep it uncovered (so the meringue doesn't collapse) in the refrigerator.
Question, when it states if you are using the JUST EGG pour into bowl, do you still use the 4tbsp of the JUST EGG and continue with the rest of recipe?
Hi Lisa, you only need 4 tbsp of the vegan egg, regardless of whether you use JUST or Follow Your Heart. With Follow Your Heart, you have to mix the powder with water, which is why you need to add the cup of water to the FYH egg powder. I hope this answers your question. Please let us know if you have any more questions. :)
Hi Rosa, we haven't tried using agar agar. The vegan egg gives the lemon curd filling it's rich flavor and texture. The agar would probably thicken the curd. I'd add three tbsp to the water and lemon juice and then whisk over medium heat until it thickens. You can skip the step where you add the hot filling to the vegan egg. If you try using it, please let us know how it turned out. :)
I should have read the notes first. Apparently you don’t add water to the just eggs. My curd never firmed up. But I will try again and this time I won’t add the water
My mother, who is not vegan, made this for me and my vegan husband twice. It is amazing. That aquafaba is something else, isn't it? She didn't believe it until she saw it start to whip up! I'm so grateful that she's willing to try things like this.
I made this pie and WOW!!
Amazing!! It was so easy I couldn’t believe it and then the taste!!! Amazing!!!
I didn’t pay attention to the “careful you don’t burn it” and I burnt it just as my guests arrived!!
BUT...I quickly opened another tin of chickpeas, scraped off all the top (not just the burnt bit) and did it again. Perfect!!!
I’m confused why anyone had any trouble getting the merengue consistency mine was super quick and started foaming as soon as I turned on the mixer. I think it must be muy mixer.
I am seriously impressed!!!
Thank you so much!!
Hey Jane!
Thank you so much for the comment! We're so happy the recipe worked out for you : ) We hope your guests loved the pie as much as you did! Have an awesome day!
Alex & Linda
I should probably add;
I didn’t use the vegan egg. I don’t like things I have to buy especially and I never use it. I used 4 Tbsps besan flour and 1 cup aquafaba instead. My base was ready after less than an hour in the fridge and the taste was perfect!!
The whole thing was better than the egg ones I used to make all those years ago! I am just so impressed.
You are a star!!
if you leave the chickpea juice in the fridge overnight or even 2 nights in a jar, then whip it to aquafaba, it really improves the density. Nice recipe x
What kind of meringue does this make? I've got a brown top but I feel like if I cut it, all this meringue will just spill out as II feel like it needs some time in a low oven to firm up first?
Hi Lucy, If you whip the aquafaba until it's really stiff it should hold up. It should be fine to bake it at a low temperature to make it even firmer if you like. That's how we make meringue cookies.
My curd didn’t set at all! I left it in the fridge overnight and it was still very wet so I moved it to the freezer and it didn’t improve much. I live in CO could elevation effect this?
Hi Morgan, I'm so sorry to hear this. I did a quick search on Google and it seems that the altitude could have something to do with it. From what I found, cornstarch may not get hot enough to begin thickening. Tapioca starch is recommended because it thickens at 167 degrees. I hope this helps.
I'm excited to try this recipe for Thanksgiving this year but I'm curious what your recommendation is for when to prepare it and serve it. I'd ideally love to do it ahead of time. Should I do the pic and curd and then the meringue the day of? Or will it all be good the day before?? What would you recommend? I'm literally making all of the thanksgiving dinner so the earlier I can made the desserts, the better :). THankyou!
Hi Kelly, Make the lemon pie two days before. This will give it lots of time to set. Obviously, you'll want to store it in the refrigerator. Make the meringue the morning of Thanksgiving and put it back in the refrigerator to chill. If you haven't made aquafaba meringue before, we suggest doing a trial run a few days before. It can take a while for it to stiffen up, and we don't want you to panic if it takes longer than expected on Thanksgiving morning. :) Please let us know if you have any more questions, we're happy to help. Have a wonderful Thanksgiving!
I made this for Christmas. Ah-mazing. Ive been vegan for three years now and I’ve been getting better each holiday season at making new things (so I don’t have plate envy at the dinner table while I eat cranberry sauce and salad). This will for sure be added to my collection. I whipped the meringue by hand and it took a while (great arm workout 🤪), but definitely worth it. Thanks you so much for the recipe.
Your recipe looks delicious but my children can’t have soy and it’s in both your egg replacements (they also can’t have eggs) do you have any other recommendations?
Hi Kristin, thank you so much. The vegan egg adds the color and richness to the filling. You can increase the cornstarch to 1/3 of a cup, replace the water with full fat oat milk, and add 1 tbsp of unrefined coconut oil to help it set. This should hopefully work out for you. Please let us know.
Best,
Linda and Alex
and THE ULTIMATE VEGAN COOKBOOK
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