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

Vegan Lemon Meringue Pie with Aquafaba

The best homemade vegan lemon meringue pie! Made with vegan lemon curd, aquafaba meringue, and homemade pie crust.
4.43 from 19 votes
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Course: Dessert
Cuisine: American
Diet: Vegan
Prep Time: 30 minutes
Cook Time: 40 minutes
Chill: 6 hours
Total Time: 7 hours 10 minutes
Servings: 12 Servings
Calories: 208kcal
Author: Linda & Alex
Cost: $8

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)
  • 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

Nutrition

Serving: 113g | Calories: 208kcal | Carbohydrates: 42g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 120mg | Potassium: 45mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg
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