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.
- Nutritional Disclaimer
Cheri says
Hi- I don’t have a stand mixer- only a hand mixer. Will this work for the meringue?
Linda Meyer says
Hi Cheri, yes, that should work fine. It may take a little longer, depending on how powerful it is, so be patient. 🙂
Morgan Binder says
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?
Linda Meyer says
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.
Paivi De Rota says
Made this today, looks great. I often freeze my aquafaba then defrost it when required, works a treat
Linda Meyer says
Hi Paivi! Thank you, that's a great tip. 🙂
Margarita says
I follow the recipe with Just Egg and my pie es wonderful
A dream come true.
My husband took his hat off and that IS a lot
Thank you!!
Linda Meyer says
Hi Margarita! Thank you so much for the kind words. We're so happy you enjoyed our pie recipe. Thanks for taking the time to let us know. 🙂
Lucy says
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?
Linda Meyer says
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.
Hari Vaudrey says
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
Alex Meyer, MA says
Hey Hari,
That's a great suggestion! Thanks so much for making the pie : )
Alex & Linda
Jane Russell says
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!!
Jane Russell says
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!!
Alex Meyer, MA says
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
Kari says
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.
Linda Meyer says
Hi Kari! Thank you so much for taking the time to let us know. This makes us so happy! You are lucky to have such a wonderful mom. 🙂
Mel says
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
Linda Meyer says
Bummer! You could use the lemon in oats or mix it in vegan yogurt for a burst of lemony flavor. 🙂
Mel says
Left out the extra cup of water and used just the Just Egg and it turned out fantastic. The lemon flavor is spot on
Linda Meyer says
Hi Mel, we're so happy to hear it turned out. Thank you for letting us know.
xoxo
Linda and Alex
Linda Burgess says
Made this pie for my son at Christmas. Amazing and delicious.
Linda Meyer says
Hi Linda! Great name. 😉 Thank you so much, we're so happy you liked it and appreciate that you took the time to let us know. Merry Christmas!
Sierra says
I’ve made this for Mother’s Day two years in a row and it’s delicious. My only issue is that the meringue never seems to set up on the pie, when I cut a slice it slides right off, or is that normal?
Linda Meyer says
Hi Sierra, We're so happy you enjoy it. 🙂 That can happen, even with meringue made with eggs. If it's not stiff enough, it slides. Have you tried chilling it before slicing?
Rosa says
Can something else be used besides the vegan egg? Agar agar, maybe? I have all the other ingredients except vegan egg 😔
Linda Meyer says
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. 🙂
Lisa Lewis says
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?
Linda Meyer says
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. 🙂
Maya says
Can this be made 2 days in advance?
Linda Meyer says
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.
Anita says
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.😁
Linda Meyer says
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.
Cadry says
Wow, this looks incredible! And I love that it doesn't use coconut for the topping. Coconut is fine, but it has a way of taking over.
Linda Meyer says
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. 🙂
Bryan Martinez says
This looks sooo good! My wife is huge on lemon pie, she'll love this haha thank you!
Linda Meyer says
Hi Bryan! Thank you so much. 🙂 We've been getting great reviews on it so we hope you and your wife love it. Let us know what you think!
Dennis says
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.
Linda Meyer says
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.
Rachel Goligoski says
Its looks amazing but sounds likes an incredible amount of work. I'll be curious to see if people have success with it or not.
Linda Meyer says
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!
Christine @ Run Plant Based says
Oh wow, this looks simply perfect for a 4th celebration. Can't wait to try it, thanks!
Linda Meyer says
Thank you! We're so excited about this recipe. 🙂