Can you think of a more perfect summer dessert than Vegan Lemon Meringue Pie? I sure can’t. Bites of buttery crust, a tangy lemon curd, and a light as air aquafaba meringue are what dreams are made of. This eggless lemon meringue pie is made using three of my recipes: These three layers make up the best lemon meringue pie ever. Plus, each element is completely vegan and easy to make gluten free! The lemon pie filling tastes just like you’re eating sunshine. So bright and tangy, it’s a welcome treat sandwiched between a flaky homemade pie crust and airy meringue. I’ve used my vegan lemon curd to dress up lemon bars, cakes, and cookies, but my favorite way to enjoy it (other than in this lemon pie) is to eat it by the spoonful! Last but not least, the eggless vegan meringue is whipped together using aquafaba, cream of tartar, and sugar. Aquafaba is the liquid from a can of chickpeas and when whipped up, it becomes a creamy vegan substitute for whipped cream, an airy addition in chocolate mousse, or the filling in vegan eclairs. It’s like eating a cloud – so soft and pillowy, each bite is lighter than air and much less heavy than the traditional recipe which uses egg whites.
How to make vegan lemon meringue pie
Start by baking the pie crust. I find baking the crust fully rather than finishing the bake with the curd and meringue prevents the pie from drying out. Next, make the lemon curd in a small pot over medium heat. Whisk until the curd is thick. Spread it onto the baked pie crust, then leave it to chill in the fridge for at least 4 hours. Add the aquafaba and cream of tartar to a stand mixer to make the meringue. Beat on high until stiff peaks form, then slowly beat in the sugar. Spread the meringue over top of the lemon curd in the pie crust. Use a large spoon to make decorative peaks. Torch the peaks either using a kitchen blow torch or place the pie under a broiler for a few minutes, then enjoy! If you don’t have a kitchen blow torch, I highly recommend getting one. It’s my new favorite tool! I love toasting the marshmallows on my S’mores Bars with it.
Tips and substitutions
Coconut milk – The fat in coconut milk is what makes the lemon curd nice and thick. Instead, you might be able to use another full fat dairy free milk, like oat milk, but the curd may be a bit thin and not hold together as well.Cornstarch – I haven’t tried anything other than cornstarch to thicken the curd, but tapioca starch or arrowroot might work.Pie crust – Save some time or turn this into a no bake dessert using a store bought vegan pie crust instead of making it yourself. But homemade will always taste better.Gluten free – Just swap the pie crust for my Gluten Free Pie Crust instead!Equipment – Make the meringue using a standing mixer or handheld mixer. This will save you so much time and effort!
Can lemon meringue pie be made a day ahead?
For the fluffiest, tallest vegan meringue pie, enjoy it as soon as it’s ready. The longer you wait, the more the meringue will deflate. If you’re really looking to save some time, you can prep the lemon curd in the pie crust a day ahead of time. Add the meringue on top right before serving, then enjoy!
More vegan lemon desserts
Vegan Lemon CakeVegan Lemon CupcakesStarbucks Copycat Lemon LoafLemon Poppyseed Muffins
