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Home » Recipes » Recipes

Vegan Lemon Meringue Pie

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vegan lemon meringue pie slice

Vegan lemon meringue pie, made with the freshest vegan lemon curd and torched aquafaba meringue!


What could be better than a super classic vegan lemon meringue pie! The base is crisp and the lemon filling is just sharp enough but extremely smooth. And if you haven't made aquafaba meringue yet, you're in for a treat, because it works PERFECTLY on this pie!

Ok, so this recipe looks rather complicated but it’s actually surprisingly simple. Break it into the component parts (pastry, curd, meringue) and get cracking. You can even use store bought pastry if you like. The majority of them are vegan, but just double check the packaging.

vegan lemon meringue pie

Why lemon meringue?

This entire recipe was a double challenge for myself. Challenge 1 was to successfully veganise a dessert which is basically 100% butter and egg - you can judge whether I succeeded.

Challenge 2 was to make myself ACTUALLY LIKE lemon meringue pie. Yep - unpopular opinion: I wasn’t a massive fan of LMP UNTIL I developed THIS RECIPE!

It’s SO refreshingly zingy - the lemon flavour is insane! The aquafaba meringue is absolutely delicious and so much easier to eat in massive quantities than normal meringue. And the pie crust is satisfyingly salty alongside the two other sweet components. All three of the parts of this recipe are good skills to master in the kitchen, so give it a go!

slice of pie

Scared of Aquafaba??

Yes, I know, it comes from chickpeas, but I promise you it does not taste like chickpeas! I'm no scientist, but I believe the reason aquafaba whips the way it does is because it has a relatively high protein content (like egg whites) which means it holds onto air bubbles very well. 

Here are a few things you can do to make sure your aquafaba doesn't let you down:

  1. Use a stand mixer or electric whisk - doing this by hand will ruin your wrist and knock you out from exhaustion. That's not how we like to bake!
  2. Refrigerate your aquafaba! Before you drain off the chickpeas, be sure to place your can in the fridge overnight! It increases the viscosity and makes it more likely to whip up beautifully.
  3. Wipe the inside of your bowl with a slice of lemon. The absolute worst enemy of aquafaba (and egg whites for that matter) is oil! Even the grease from your fingers will affect how much it whips, so use a lemon wedge to help break down the oils. 

Once youve got the hang of it, you can use it in all sorts of things, such as Apricot and Frangipane Tarts and these Chocolate Creme Donuts!

full lemon meringue pie

Please keep in mind...

I love sharing my food with you - it seriously gives me so much joy! As a result, I put a huge amount of time and energy into creating these recipes. This recipe right here is my lil baby and I wouldn't change a single thing about it. As such, I won't give advice on any ingredient swaps, substitutions, omissions or changes to the method described above (how dare you talk about my baby like that!)

But seriously, if this recipe doesn't do it for you and you want to customise it - that's cool - no probs. Put that finely honed chef's intuition to good use and tailor the recipe to suit you! Regardless of whether you make any changes or not, let us know how you get on in the comments below.  

vegan lemon meringue pie

Vegan Lemon Meringue Pie

Richard Makin
It’s SO refreshingly zingy - the lemon flavour is insane!
4.76 from 283 votes
Print Recipe Pin Recipe
Cook Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine American
Servings 10
Calories 451 kcal
Ingredients
  

For the Pie Crust

  • 325 g plain white flour
  • ½ teaspoon sea salt
  • 1.5 tablespoon caster sugar
  • 115 g cool coconut oil ((it must be solid))
  • 8 tablespoon ice cold water ((you may not need all of the water))

For the Lemon Curd

  • 300 g granulated or caster sugar
  • 65 g corn flour ((corn starch if you’re American))
  • ⅛ teaspoon fine sea salt
  • 235 ml oat milk ((whole fat))
  • 115 ml water
  • 235 ml lemon juice
  • Zest of 1 unwaxed lemon
  • ¼ teaspoon turmeric powder
  • 15 g vegan butter

For the Meringue

  • 115 ml aquafaba ((chickpea brine - one can will do, refrigerated))
  • 150 g caster or icing sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • ⅛ teaspoon cream of tartar
Instructions
 

To Make the Pie Crust

  • Place the flour in a food processor along with the salt and sugar. Pulse a few times to combine.
  • Add the coconut oil and pulse again to combine. The flour should begin to clump together slightly in a sandy texture but will be too dry to form a ball of dough.
  • While the processor is running, add the water a tablespoon at a time until the dough just about holds together. Try not to overhydrate the dough. Remove the dough from the processor, wrap in clingfilm or ecowrap and pop in the fridge for a good half hour.
  • Once cool, take the dough out of the fridge and dust a clean surface with flour. Roll out the dough into a circle large enough to overlap your pie tin by a good inch and a half. Lay the pastry over a rolling pin and gently lower it onto the pie tin. Push gently into place making sure there are no air bubbles and crimp the sides. Wrap and refrigerate for another 20 minutes. Preheat your oven to 180c.
  • Once the Pie Crust is chilled, remove it from the fridge. Prick the base with a fork and line the crust with baking parchment. Fill with baking beads and then cover the edges of the crust with tinfoil to keep them from burning.
  • Bake for 10-15 minutes. If you can, peel under the Pie weights to check that the base is cooked. If it needs an extra 5 minutes then go ahead, if not, remove and allow to cool fully.

To Make the Lemon Curd

  • Combine all the ingredients besides the butter in a medium saucepan over a medium/low heat. Whisk constantly while the temperature raises. If you leave it for too long, the corn flour will curdle or burn, and that’s not good. After about 5 minutes you’ll notice the mixture start to thicken. Once thick enough to coat the back of a spoon, turn off the heat and stir in the vegan butter. Set aside to cool, stirring occasionally.

To Make the Meringue

  • Place the aquafaba in the bowl of a stand mixer fitted with the whisk attachment. Switch to high speed for around 2 minutes, until the aquafaba is thick and foamy. Turn the speed to low, add the remaining ingredients and gradually turn the speed back up to full for around 5-8 minutes, or until stiff peaks form.

To Assemble

  • Pour the cooled curd into the cooled pie crust. Don’t fill all the way up - leave a bit of space for the meringue. Cover with cling film and place in the fridge to cool for 10 minutes. Once cooled, spoon the meringue onto the curd, piled high in the centre. Using a kitchen blow torch, blast the peaks of the meringue until they’re lightly browned. If you don’t have a blow torch, place it under a grill on full temperature, rotating frequently and watching constantly to make sure it doesn’t burn.
  • Serve straight away - (the meringue will droop slightly after a few hours but if stored in the fridge it’ll be safe to eat for a few days).

Nutrition

Serving: 1gramsCalories: 451kcalCarbohydrates: 82gProtein: 4gFat: 13gSaturated Fat: 10gSodium: 170mgFiber: 1gSugar: 49g
Keyword vegan lemon meringue pie
Love this recipe?Let me know on Instagram!

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    Recipe Rating




  1. Peter

    August 08, 2019 at 5:45 pm

    5 stars
    I love this

    Reply
  2. Peter

    August 08, 2019 at 5:45 pm

    5 stars
    I love this

    Reply
  3. Jessica

    August 08, 2019 at 10:17 pm

    5 stars
    I was blown away with how well this recipe came out (as was my skeptical family of non-vegans)! The meringue had a perfect texture and didn’t fall even after a few days of sitting in the fridge! The flavors were amazing; the custard was vibrantly lemony and the sweetness of the meringue balanced it wonderfully! This is a recipe that I can’t wait to make again; perfect for vegans and non-vegans alike!

    Reply
    • Richard

      August 09, 2019 at 5:49 am

      SO glad to hear you liked the recipe Jessica! Can’t wait to hear what you try next!!

      Reply
      • Pat

        August 04, 2020 at 12:46 am

        Can this be frozen and whole pie

        Reply
  4. Jessica

    August 08, 2019 at 10:17 pm

    5 stars
    I was blown away with how well this recipe came out (as was my skeptical family of non-vegans)! The meringue had a perfect texture and didn’t fall even after a few days of sitting in the fridge! The flavors were amazing; the custard was vibrantly lemony and the sweetness of the meringue balanced it wonderfully! This is a recipe that I can’t wait to make again; perfect for vegans and non-vegans alike!

    Reply
  5. Mio

    August 09, 2019 at 11:03 am

    5 stars
    I just made this. I still can't believe I managed to make this!! Thank you so much for the awesome recipe.

    Reply
    • Richard

      August 09, 2019 at 11:16 am

      So glad it worked out for you! This is GREAT news!!

      Reply
  6. Mio

    August 09, 2019 at 11:03 am

    5 stars
    I just made this. I still can't believe I managed to make this!! Thank you so much for the awesome recipe.

    Reply
  7. Paul

    September 13, 2019 at 4:25 pm

    5 stars
    So glad this has been veganized

    Reply
  8. Paul

    September 13, 2019 at 4:25 pm

    5 stars
    So glad this has been veganized

    Reply
  9. Karen

    November 29, 2019 at 8:46 pm

    5 stars
    Absolutely amazing! The family loved it and so much mire flavorful than sore bought version 🤗

    Reply
  10. Karen

    November 29, 2019 at 8:46 pm

    5 stars
    Absolutely amazing! The family loved it and so much mire flavorful than sore bought version 🤗

    Reply
  11. Karen

    November 29, 2019 at 8:50 pm

    5 stars
    I should check my spelling 😉

    The Lemon meringue pie was absolutely amazing! The family loved it and so much more flavorful than the store bought version 🤗

    Reply
    • Richard Makin

      December 03, 2019 at 5:53 pm

      Haha, poor spelling isn't an issue here because I'm the WORST culprit (although I'm being extra careful now...) Thanks for making it and for the feedback! So glad you liked it!

      Reply
  12. Karen

    November 29, 2019 at 8:50 pm

    5 stars
    I should check my spelling 😉

    The Lemon meringue pie was absolutely amazing! The family loved it and so much more flavorful than the store bought version 🤗

    Reply
  13. Sara

    January 05, 2020 at 11:45 pm

    Hello - I'd like to make this but am wondering if other kind of plant-based milks (almond or soy) could be substituted for the oat milk?

    Reply
    • Christina

      December 23, 2020 at 4:01 pm

      I made it successfully with coconut:)

      Reply
      • Kailey

        June 16, 2022 at 2:17 pm

        I make it with soy milk and it works just fine

        Reply
  14. delia

    February 16, 2020 at 9:51 pm

    I wondered if there was any way to make it cutting out all the sugars. I love lemon meringue pie my favorite pie. Would love to make, but a healthier one. Could it work with agave syrup? Does anyone know of a healthier way? Is the sugar an absolute necessity, what is its purpose, merely to sweeten or essential in meringues? Would love to make it otherwise looks spectacular.

    Reply
    • Richard Makin

      February 17, 2020 at 12:39 pm

      Hey, unfortunately this isn't a health-food blog and I'm definitely not an expert in sugar-free baking. I'd imagine you know lots more about that than I do. What I DO know is that meringue probably won't work without sugar. But good luck.

      Reply
    • Judy

      July 22, 2022 at 11:58 pm

      5 stars
      Try monkfruit 'sugar'. It's granulated like sugar and can be used in the same proportion. I haven't done it myself but can't see why it wouldn't work. 🙂

      Reply
  15. Pedro

    February 28, 2020 at 3:30 pm

    5 stars
    Hey, made this for the gf's b-day. It's really good, thank you so much! Sadly I prepared the merengue while the crust was cooking and it took a lot more time to cook than 15 minutes because my oven isn't very good, so the merenge's texture got a bit foamy sitting on the fridge the 40 minutes it took to cook the crust 🙁
    My fault for not waiting for it to cook before starting on the merengue... Oh, and the lemon curd tastes and looks INCREDIBLE!

    Reply
  16. Pedro

    February 28, 2020 at 3:30 pm

    5 stars
    Hey, made this for the gf's b-day. It's really good, thank you so much! Sadly I prepared the merengue while the crust was cooking and it took a lot more time to cook than 15 minutes because my oven isn't very good, so the merenge's texture got a bit foamy sitting on the fridge the 40 minutes it took to cook the crust 🙁
    My fault for not waiting for it to cook before starting on the merengue... Oh, and the lemon curd tastes and looks INCREDIBLE!

    Reply
  17. Tom

    March 16, 2020 at 3:34 pm

    Hey! What size pie tin did you use for this recipe? I can't wait to make it 🙂

    Reply
  18. June Williams

    April 23, 2020 at 2:30 pm

    5 stars
    Absolutely brilliant! And can't believe that the meringue even held together the next day- thank you very much Richard!!!

    Reply
  19. June Williams

    April 23, 2020 at 2:30 pm

    5 stars
    Absolutely brilliant! And can't believe that the meringue even held together the next day- thank you very much Richard!!!

    Reply
  20. Joanne

    May 10, 2020 at 8:48 pm

    5 stars
    I made this and it turned out superb! I love the lemon curd in this pie and even saved a little to keep to spread on toast. Well done on a successful vegan recipe thank you.

    Reply
  21. Joanne

    May 10, 2020 at 8:48 pm

    5 stars
    I made this and it turned out superb! I love the lemon curd in this pie and even saved a little to keep to spread on toast. Well done on a successful vegan recipe thank you.

    Reply
  22. John

    May 12, 2020 at 4:47 am

    Hi. I can't buy vegan butter where I live. Could I substitute oil or just leave it out?
    Cheers, John

    Reply
    • Amy

      October 01, 2022 at 1:14 pm

      You can use coconut oil!

      Reply
  23. Kari Hasselriis

    May 18, 2020 at 9:22 pm

    5 stars
    This was great thank you.

    Reply
  24. Kari Hasselriis

    May 18, 2020 at 9:22 pm

    5 stars
    This was great thank you.

    Reply
  25. Ofra

    June 27, 2020 at 5:41 pm

    5 stars
    Yes, it's AMAZING
    My change: I baked the cake with the meringue 370F for 10 minutes aand then another 5 minutes at 375F. (No burner)

    Reply
  26. Ofra

    June 27, 2020 at 5:41 pm

    5 stars
    Yes, it's AMAZING
    My change: I baked the cake with the meringue 370F for 10 minutes aand then another 5 minutes at 375F. (No burner)

    Reply
  27. Lily

    July 02, 2020 at 4:49 pm

    Hi, Thank you so much for this recipe,, the results were superb!!
    This is now my go to recipe and I can't wait to try the curd in little tarts. I made some changes due to necessity and human error!
    As time was short, I did my usual crumb crust with digestives and ginger nuts instead of the pastry. I substituted the Zest with Lemon extract, but wouldn’t bother again as it did not need it, and tiny bit of yellow food colouring as I’d run out of Turmeric. For the meringue I used 100gm of sugar, but would use the full 150gm next time, and I left out the lemon juice in error.
    I used the grill to brown it and it worked perfectly.

    Reply
  28. LB

    July 19, 2020 at 3:19 am

    Great recipe, I’m happy with the way it turned out and surprised at how easy it was. My pie crust took 35 minutes to bake, not 10. The cure took about 15 minutes to cook (on an electric burner). Whipped the meringue for 3 and a half minutes. Thanks for the recipe! I made it for my birthday 🙂

    Reply
  29. Teresa

    July 21, 2020 at 1:40 am

    5 stars
    Hi, loved the recipe! I just have a quick question. When I poured the lemon curd into the crust it was nice and thick. When I put the meringue it got quite runny a few minutes later. I was wondering what I did wrong and if there is anyway to fix my mistake. Besides that, everything tastes delicious!

    Reply
  30. Teresa

    July 21, 2020 at 1:40 am

    5 stars
    Hi, loved the recipe! I just have a quick question. When I poured the lemon curd into the crust it was nice and thick. When I put the meringue it got quite runny a few minutes later. I was wondering what I did wrong and if there is anyway to fix my mistake. Besides that, everything tastes delicious!

    Reply
  31. Fern Faang

    August 14, 2020 at 4:15 pm

    5 stars
    Holy. Cow. My non-vegan (and picky about substitutions) mother is in disbelief that this pie (her favorite type!) is vegan. Thaaaannnkkk youuuuu

    Reply
  32. Fern Faang

    August 14, 2020 at 4:15 pm

    5 stars
    Holy. Cow. My non-vegan (and picky about substitutions) mother is in disbelief that this pie (her favorite type!) is vegan. Thaaaannnkkk youuuuu

    Reply
  33. Ellen

    September 06, 2020 at 3:48 am

    I was wondering what "full fat" oat milk could be. Since oats have very little fat, I looked at various brands to see their fat content. Fat content varied pretty wildly from brand to brand and fat seems to just come from added oil. In 8 oz of oat milk, the fat content ranged from .5 g (no oil added) to 7 g (sunflower oil as second ingredient). So just wondering what you consider "full fat" oat milk for this recipe? Is there a particular brand you use? If you make home made oat milk (which is delicious), the fat would be nearly zero, since recipes for home made don't typically add any oil. Is there some amount of fat/oil you would add to home made oat milk to use here? Or look for x number of g of fat per 8 oz?

    Reply
  34. Romina Wagener

    September 08, 2020 at 7:01 pm

    I’m going to try this recipe definitely, one of the reasons why the aqua fava holds up and whips up like egg whites, is because of the high amount of carbs that it has in it. When we cook the cheek peas it releases a lot of the starch Into the water, that is what makes it trap the air bubbles and thicken up

    Reply
  35. Leslie

    September 17, 2020 at 10:44 pm

    I LOVE that you won’t provide subs. It makes me CRAZY when someone makes eg: raisin oatmeal cookies and says “so good but I used pears and potatoes with licorice flour instead! 🤪

    Reply
  36. Debbie

    October 10, 2020 at 10:47 pm

    5 stars
    Hi,
    Just made this.
    Must be the best Lemon Meringue pie I've ever made. Never used aquafaba before it's amazing.Even made my own oat milk to put in it.
    Fantastic

    Debbie

    Reply
  37. Debbie

    October 10, 2020 at 10:47 pm

    5 stars
    Hi,
    Just made this.
    Must be the best Lemon Meringue pie I've ever made. Never used aquafaba before it's amazing.Even made my own oat milk to put in it.
    Fantastic

    Debbie

    Reply
  38. Hannah

    December 03, 2020 at 6:16 am

    Hello!
    Can I use vegan butter instead of coconut oil? and what measurements

    Thank you so much!

    Reply
  39. discover more

    December 03, 2020 at 1:06 pm

    4 stars
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    It is feasible and also a lot of people are actually already doing
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  40. Jason Ball

    December 23, 2020 at 9:18 pm

    Words alone can not express how amazing this recipe is! Lemmon meringue pie is my specialty however my mom is allergic to eggs, I happened to stumble on this recipe and must admit I was sceptical, the base is amazing and easy to work with, the Lemmon curd filling is far better than a normal one and the Meringue absolutely blew my mind!
    Even my grandmother couldn't believe it was vegan as it tasted superior to a original one!

    Reply
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    Reply
  42. Allison

    January 24, 2021 at 1:01 am

    5 stars
    This was amazing!!!! So delicious. Thanks for doing all the hard work of creating this delightful vegan pie!
    I didn’t have oat milk. Used regular canned coconut milk and it worked excellent.

    Reply
  43. Allison

    January 24, 2021 at 1:01 am

    5 stars
    This was amazing!!!! So delicious. Thanks for doing all the hard work of creating this delightful vegan pie!
    I didn’t have oat milk. Used regular canned coconut milk and it worked excellent.

    Reply
  44. Eleanor

    January 30, 2021 at 12:54 pm

    5 stars
    Amazing. Filling is tart and zingy! Meringue light and fluffy! Relatively easy. Would definitely make again.

    Reply
  45. Eleanor

    January 30, 2021 at 12:54 pm

    5 stars
    Amazing. Filling is tart and zingy! Meringue light and fluffy! Relatively easy. Would definitely make again.

    Reply
  46. Ellie

    February 06, 2021 at 6:35 pm

    5 stars
    Thanks for posting this recipe. Just made it, yum!

    Reply
  47. Ellie

    February 06, 2021 at 6:35 pm

    5 stars
    Thanks for posting this recipe. Just made it, yum!

    Reply
  48. Liz

    February 28, 2021 at 9:02 am

    5 stars
    Thank you for veganizing this!

    My feedback: the lemon curd was too much for a 26 cm tart form, and the meringue too few to balance the tanginess, so next time I’d use 2/3 of the curd.

    Also, please add the ingredients slowly and gradually to the aquafaba (I waited 30 seconds between each spoonful of sugar) or it won’t form stiff peaks. Mine is also dripping liquid after cooking, but it’s not bothering me.

    Thanks!

    Reply
  49. Liz

    February 28, 2021 at 9:02 am

    5 stars
    Thank you for veganizing this!

    My feedback: the lemon curd was too much for a 26 cm tart form, and the meringue too few to balance the tanginess, so next time I’d use 2/3 of the curd.

    Also, please add the ingredients slowly and gradually to the aquafaba (I waited 30 seconds between each spoonful of sugar) or it won’t form stiff peaks. Mine is also dripping liquid after cooking, but it’s not bothering me.

    Thanks!

    Reply
  50. Lana

    March 07, 2021 at 7:52 pm

    Really enjoyed making this, the aquafaba merengue is amazing! My lemon curd was thick and solid before putting the merengue on it, but the next day it became liquid again! I followed the recipe exactly. Any ideas on how to ensure it stays thick? If I try it again, I will use less sugar, it was a bit too sweet for me.

    Reply
  51. Steve Taylor

    March 14, 2021 at 8:48 am

    5 stars
    I only used the meringue and lemon curd parts (followed to the letter) but had to use a different pastry recipe as my wife is gluten free as well as vegan but this was amazing! As good as any non-vegan pie we've had! Thank you so much! There's lots of gluten free sweet shortcrust recipes about if you need one. Will be making this time and time again!

    Reply
  52. Steve Taylor

    March 14, 2021 at 8:48 am

    5 stars
    I only used the meringue and lemon curd parts (followed to the letter) but had to use a different pastry recipe as my wife is gluten free as well as vegan but this was amazing! As good as any non-vegan pie we've had! Thank you so much! There's lots of gluten free sweet shortcrust recipes about if you need one. Will be making this time and time again!

    Reply
  53. Sheri

    March 15, 2021 at 1:40 am

    5 stars
    This was a fail. The Aquafaba merengue never set up. I followed the directions for chilling, wiped the bowl with lemon, etc. It never moved beyond liquid phase. The lemon filling didn’t gel no matter how much I chilled it. Just stayed in a soft, runny jelly state. I followed the directions to a T, including weighing ingredients. Would not make this again or recommend it.

    Reply
  54. Sheri

    March 15, 2021 at 1:40 am

    5 stars
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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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