This easy vegan lemon meringue pie recipe is made with a tangy fresh vegan lemon curd, a fluffy aquafaba meringue, and our flaky homemade vegan pie crust. This no bake vegan lemon pie is dairy-free and egg-free.
If you're looking for a vegetarian lemon meringue pie that's eggless, dairy-free, and doesn't contain gelatin, this is it!
The lemon pie filling is made with our smooth and creamy vegan lemon curd and the light and airy vegan meringue is made with torched aquafaba.
For more vegan lemon dessert recipes try our easy vegan lemon cookies, lemon slushy, vegan lemon knot cookies, and vegan lemon blueberry muffins.
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Ingredients
This homemade lemon meringue pie is made with a few simple ingredients that create the best flavor and texture.
We don't recommend substitutions because we want you to make a pie that no one will believe is vegan.
- Pie Crust - you can make your own pie crust or use store bought. For gluten-free lemon meringue pie, use a GF crust. The filling and meringue is gluten-free
- Vegan Egg - to make the richest and most authentic lemon curd filling you'll need Follow Your Heart Vegan Egg.
- Lemons
- Corn Starch
- Sugar
- Aquafaba - this is the liquid you'll find in a can of chickpeas. Click the link to read about, what is aquafaba?
How to Make the Vegan Lemon Pie Filling
It’s not as difficult as you think. In fact, it’s pretty straightforward.
Before you make the filling, make or buy the pie crust and bake it as instructed in the recipe card below.
How to Make Vegan Aquafaba Meringue
Assembly
Once the pie crust is baked and the filling is made, the pie comes together quickly.
Pro Tips
Patience. Aquafaba can take longer to turn into meringue, so don't give up, 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.
Make the meringue just before serving and spread it over a chilled pie. This will prevent the meringue from deflating and melting into the filling.
Recipe FAQ
Recipe FAQBe sure to add the cream of tartar, as it's a good stabilizer. Additionally, start beating on the medium setting and once it begins to thicken you can turn the setting on high to finish the meringue.
Spread the meringue on a chilled pie and don't allow it to get too warm or it will begin to flatten.
Adding corn starch to the filling will help thicken it and keep it from getting watery.
Yes, it's a stabilizer and will prevent it from flattening too soon.
This is best eaten immediately. Store it it the refrigerator for up to 3 days.
You can freeze the lemon pie without the meringue. Thaw in the refrigerator and make the meringue and add it to the pie just before serving.
More Vegan Pie Recipes
Vegan Lemon Meringue Pie with Aquafaba
Equipment
- 1 Stand Mixer
- 1 stove
- 1 Oven
Ingredients
For the Pie Crust
- 1 vegan pie crust see link for our homemade recipe in instructions or buy one
For the Lemon Curd Filling
- 4 tablespoons Follow Your Heart Vegan Egg PLUS 1 cup water SEE NOTE!
- 1 cup water
- 1 cup vegan granulated sugar see note
- ¾ cup fresh squeezed lemon juice see note
- 3 tablespoon corn starch
- ¼ teaspoon ground sea salt
- 2 tablespoon lemon zest
For the Meringue
- 1 cup garbanzo bean juice aquafaba
- ¾ cup sugar see note
- ¼ teaspoon cream of tartar see note
- 1 ½ teaspoon pure vanilla extract
Instructions
- If making homemade pie crust Preheat oven to 350°F (176°C)
- FOR THE PIE CRUST Recipe
- 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 tablespoon of Follow Your Heart vegan egg and 1 cup water until smooth and creamy. Set aside.
- In a large sauce pan, whisk the 1 cup water, ¾ cup lemon juice, 1 cup sugar, 3 tablespoon cornstarch, and ¼ teaspoon 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 tablespoon of lemon zest.
- Pour the pie filling into the pie crust and refrigerate for at least 4 hours to set.
- FOR THE MERINGUE
- In a large mixing bowl with the whisk attachment, add the 1 cup of aquafaba, ¾ cup sugar, ¼ teaspoon cream of tartar, and 1 ½ teaspoon of pure vanilla extract and beat on the medium setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat on high until it forms stiff peaks, approximately 5 to 7 minutes or longer.Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue. Don’t give up, it takes time.
To Assemble
- Use a spatula to evenly spread the meringue over the lemon filling and use the spatula to create peaks on top.
- Place the pie under a broiler for a minute or two to brown the peaks, or use a kitchen torch to brown the peaks of the meringue. Watch it carefully so it doesn’t burn.
Notes
- We use Follow Your Heart Vegan Egg to make the most authentic vegan lemon cur. DO NOT use Bob’s Red Mill, EnerG, or any other similar egg replacer, it will not turn out.
- Use freshly squeezed lemon juice for the best result.
- Store in the refrigerator for up to 3 days.
- Freeze the lemon pie without the meringue in a freezer safe container for up to 3 months. Thaw in the refrigerator and make and add the meringue before serving.Â
- Nutritional Disclaimer
Karen Lee Houghton says
Follow your heart no longer carries the vegan egg! So sad! How much Just Egg do you use?
Linda & Alex says
Hi Karen,
That's so sad, we had no idea. You can use 1 cup of Just Egg in place of the Follow Your Heart Egg. Enjoy!
Zimri Mendonca says
Has anyone tried making this with granulated stevia or monkfruit sweetener instead of sugar? I'll definitely be trying this recipe as written for myself, but I'd love to share a sugar-free one with some lemon-meringue pie lovers I know who are diabetic
Linda & Alex says
Hi Zimri, we have not. If you try it, we'd love to hear about it.
Anita says
Can "Just Egg" substitute for Follow your heart vegan egg?
Linda & Alex says
Hi Anita, we have used JUST Egg and had no problem at all, however, we did receive a comment from a reader who complained that she could smell and taste onion and garlic from the product. That's never happened to us, but we didn't want anyone else to have that experience so we removed the recommendation from the recipe card.
Kristin says
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?
Linda Meyer says
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
Linda Meyer says
FYI, put the unrefined coconut oil in the filling while whisking it. You want it to melt into the filling.
Nichole says
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.
Linda Meyer says
Thank you so much, Nichole! We're impressed that you whipped the meringue by hand. Amazing! 🙂
Kelly says
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!
kelly says
Sorry for the misspellings. I was typing fast and excited about your response 🙂
Linda Meyer says
🙂
Linda Meyer says
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!