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Close-up shot of a slice of Vegan Lemon Meringue Pie on a white plate, with layers of flaky crust, smooth lemon curd, and lightly toasted meringue. A fork takes a bite, revealing the creamy texture.

Vegan Lemon Meringue Pie Recipe

This Vegan Lemon Meringue Pie is bright, tangy, and topped with a fluffy, cloud-like aquafaba meringue! The zesty lemon curd pairs beautifully with the buttery crust, making it the ultimate plant-based dessert.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 149 kcal

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.
    Finished mini key lime cheesecakes on a serving plate, garnished with lime zest.
  • 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.
    Close-up shot of the saucepan on medium-high heat, with a whisk stirring the thick, glossy lemon curd as it bubbles. Steam rises, and a hint of yellow food coloring is swirled in
  • 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.
    Close-up shot of the saucepan on medium-high heat, with a whisk stirring the thick, glossy lemon curd as it bubbles. Steam rises, and a hint of yellow food coloring is swirled in
  • 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.
    Close-up shot of a stand mixer whipping aquafaba into fluffy, soft peaks. The mixture is glossy, and a hand is sprinkling in cream of tartar
  • 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).
    Close-up shot of a spoon spreading fluffy vegan meringue over the chilled lemon pie, creating decorative peaks. A blowtorch gently toasts the tips to golden perfection.
  • Serve & Enjoy! Chill briefly before slicing for the perfect set!
    Close-up shot of a spoon spreading fluffy vegan meringue over the chilled lemon pie, creating decorative peaks. A blowtorch gently toasts the tips to golden perfection