There’s something about lemon meringue pie that just feels like sunshine. That perfect balance of tangy lemon curd, flaky crust, and light-as-air meringue makes every bite an absolute dream. But making a vegan version? That’s where the magic really happens.
This Vegan Lemon Meringue Pie delivers everything you love about the classic—without eggs or dairy. The lemon curd is silky smooth, bright, and citrusy, thanks to fresh lemon juice and coconut milk, thickened perfectly with cornstarch.
The meringue? Pure, fluffy perfection made from aquafaba (yes, chickpea water!) that whips up into glossy peaks that toast beautifully. And, of course, it all sits on a buttery, flaky crust that ties it all together.
I’ll admit, I was skeptical when I first tried making aquafaba meringue—but trust me, it works. And when you take that first bite of sweet, tangy, and airy perfection, you’ll know this recipe is a game-changer.
Why I Love This Recipe?
- That perfect lemon curd. Smooth, bright, and packed with citrusy goodness—without any eggs!
- Fluffy, marshmallow-like meringue. Aquafaba creates a meringue that’s just as airy as the real thing.
- Simple ingredients, big flavor. No weird substitutes—just pantry staples and fresh lemon juice.
- Dairy-free, egg-free, and easy to make. A showstopper dessert everyone can enjoy!
- Looks (and tastes) like the classic. Slice into this and watch everyone’s jaws drop.
Vegan Lemon Meringue Pie Recipe
Equipment
- Saucepan (for lemon curd)
- Mixing bowl & electric mixer (for meringue)
- Whisk or spatula (for stirring)
- Blow torch (for browning meringue, optional)
- 9-inch pie dish
Ingredients
- 1 9 inch pie crust of choice
Vegan lemon curd
- 1/3 cup cornflour cornstarch
- 1 cup superfine sugar
- 3/4 cup lemon juice
- 1 cup coconut milk
- 1/4 teaspoon yellow food coloring
Vegan meringue
- 1/2 cup Aquafaba liquid from 1 x 400 gram can of chickpea water.
- 1/2 teaspoon cream of tartar
- 1 cup powdered sugar
Instructions
- Prepare the Crust: Use a store-bought, homemade, or no-bake crust. Set aside.
- Make the Lemon Curd: In a saucepan, whisk cornflour and sugar. Stir in lemon juice and coconut milk until smooth. Slowly add yellow food coloring for a bright color.
- Cook the Curd: Heat over medium, stirring until sugar dissolves (1-2 minutes). Increase to medium-high and cook until thick and bubbling (about 5 minutes).
- Chill the Filling: Pour the lemon curd into the crust and refrigerate for 2 hours until firm.
- Make Vegan Meringue: In a large bowl, whip aquafaba until soft peaks form (~5 minutes). Add cream of tartar and keep whipping. Slowly add powdered sugar and beat until stiff, glossy peaks form.
- Top & Brown the Meringue: Spread meringue over the chilled pie. Use a blowtorch to gently brown the top (or broil in the oven for a few minutes).
- Serve & Enjoy! Chill briefly before slicing for the perfect set!
Nutrition Info:
| Nutrition | Value |
| Calories | 149kcal |
| Carbohydrates | 16g |
| Protein | 1g |
| Fat | 1g |
| Fibre | 10g |
| Sodium | 1mg |
Try Different Pie Options!
- Silky Vegan Pumpkin Pie
- Crispy Sweet Potato Pie
- Caramelized Pecan Pie
- Dark Chocolate Truffle Pie
- Scandalously Silky Pumpkin Pie
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
