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.
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!
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:
- 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!
- 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.
- 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!
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
Equipment
- No specialist equipment
Ingredients
For the Pie Crust
- 325 g plain white flour
- 1/2 tsp sea salt
- 1.5 tbsp caster sugar
- 115 g cool coconut oil ((it must be solid))
- 8 tbsp 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))
- 1/8 tsp fine sea salt
- 235 ml oat milk ((whole fat))
- 115 ml water
- 235 ml lemon juice
- Zest of 1 unwaxed lemon
- 1/4 tsp 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
- 1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 1/8 tsp 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).
I love this
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!
SO glad to hear you liked the recipe Jessica! Can’t wait to hear what you try next!!
Can this be frozen and whole pie
I just made this. I still can’t believe I managed to make this!! Thank you so much for the awesome recipe.
So glad it worked out for you! This is GREAT news!!
So glad this has been veganized
Absolutely amazing! The family loved it and so much mire flavorful than sore bought version 🤗
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 🤗
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!
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?
I made it successfully with coconut:)
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.
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.
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!
Hey! What size pie tin did you use for this recipe? I can’t wait to make it 🙂
Absolutely brilliant! And can’t believe that the meringue even held together the next day- thank you very much Richard!!!
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.
Hi. I can’t buy vegan butter where I live. Could I substitute oil or just leave it out?
Cheers, John
This was great thank you.
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)
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.
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 🙂
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!
Holy. Cow. My non-vegan (and picky about substitutions) mother is in disbelief that this pie (her favorite type!) is vegan. Thaaaannnkkk youuuuu
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?
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
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! 🤪
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
Hello!
Can I use vegan butter instead of coconut oil? and what measurements
Thank you so much!
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!
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.
Amazing. Filling is tart and zingy! Meringue light and fluffy! Relatively easy. Would definitely make again.
Thanks for posting this recipe. Just made it, yum!
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!
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.
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!
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.
Hey this sounds great! Can you please send me the measurements in cups instead opf grams and ML?
I made the crust and filling with my own recipe, then I needed to find out what was the best meringue I could get and found this wonderful recipe. The aquafaba meringue was perfect and I shall do the full recipe next time. Mine was delicious and as you said, yes aquafaba meringue is a treat. Vegan lemon meringue is light. Thanks for your well thought recipe.
I just made my first non-vegan Lemon Meringue Pie a couple of days ago for mother’s day. It turned out delicious. However, mistakes were made. (Like cutting into a hot pie 🤦♀️). I made it non-vegan as it was for mum who is not vegan. But now I want to make it for myself, who is vegan. Long story short, I wanted to exactly know what 1x, 2x, 3x means with regard to the recipe and most importantly what is the size and depth of the baking dish?