A slice of lemon meringue pie on a white plate with a silver fork resting on the plate.

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.

Course Dessert
Cuisine American, Vegan
Keyword fruit pie, lemon meringue pie, lemon pie, vegan
Prep Time 30 minutes
Cook Time 40 minutes
Chill 6 hours
Total Time 7 hours 10 minutes
Servings 12 Servings
Calories 136 kcal
Author Linda Meyer


  • 4 tbsp 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 tbsp corn starch
  • ¼ tsp ground sea salt
  • 2 tbsp lemon zest
  • 1 vegan pie crust see link for our homemade recipe in instructions or buy one
  • 1 cup garbanzo bean juice aquafaba
  • ¾ cup caster sugar see note
  • ¼ tsp cream of tartar see note
  • 1 ½ tsp pure vanilla extract
US Customary - Metric


  1. If making homemade pie crust Preheat oven to 350°F (176°C)

  3. 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.
  5. In a small bowl, whisk the 4 tbsp vegan egg and 1 cup water until smooth and creamy. Set aside.
  6. 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.
  7. Slowly add 1 cup of the lemon mixture to the vegan egg and vigorously whisk until combined. This prevents the egg from curdling.
  8. 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.
  9. Pour the pie filling into the pie crust and refrigerate for at least 6 hours to set.
  11. 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.
  12. Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue. Don’t give up, it takes time.
  13. Use a spatula to cover the lemon filling and create peaks on top.
  14. 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.
  15. NOTE:
  16. 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.
  17. Granulated sugar may contain bone char, which isn’t vegan. Buy organic or beet sugar.
  18. Use freshly squeezed lemon juice for the best result.
  19. If you can’t find caster sugar (finely ground granulate sugar), you can make your own in a food processor, blender, or spice grinder.
  20. Nutrition Fact Information

Recipe Notes

Nutrition Facts
Vegan Lemon Meringue Pie – Dairy and Egg Free
Amount Per Serving
Calories 136 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 13mg4%
Sodium 69mg3%
Potassium 43mg1%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 30g33%
Protein 1g2%
Vitamin A 30IU1%
Vitamin C 7.2mg9%
Calcium 10mg1%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.