Vegan Lemon Meringue Pie: A Tangy Delight

Welcome to the vegan corner where we create the world’s best vegan desserts! Today’s recipe will make your taste buds dance: a vegan lemon meringue pie.

Lemon meringue pie is a classic dessert loved by many, but for those who follow a vegan lifestyle, traditional recipes are off-limits. Not anymore! With this recipe, you can enjoy that same tangy and sweet lemon filling topped with a light and fluffy aquafaba meringue.

This dessert is perfect for any occasion or just a comforting treat on any day. The filling is made tangy and rich by fresh lemon juice and zest, while the aquafaba meringue adds that perfect lightness to balance it out. It’s also dairy-free, making it the perfect dessert for anyone looking for or celebrating plant-based options.

Let’s get started and create an unforgettable pastry experience!

Why You’ll Love This Recipe

Vegan Lemon Meringue Pie
Vegan Lemon Meringue Pie

Have you ever tasted a Vegan Lemon Meringue Pie? It’s the perfect blend of tangy lemon curd, fluffy aquafaba meringue, and a crisp vegan pie crust. It’s everything you love about traditional lemon meringue pie, but without all the dairy and eggs. Trust me, this recipe will win you over in a heartbeat.

Firstly, the filling is a rich and velvety lemon curd that is made tangy with the fresh juice of tart lemons and sweetened with pure maple syrup. The use of canola oil, cornstarch and low-fat silken tofu are great substitutes for more traditional ingredients like butter and eggs.

Secondly, the aquafaba meringue is airy, fluffy and so versatile! What is aquafaba, you might ask? It’s essentially the liquid drained from a can of chickpeas or other legumes. When whipped with sugar and vanilla extract, this liquid takes on an almost egg-white-like texture that can be used to make all sorts of vegan meringues – even pies!

Finally, the vegan pie crust in this recipe is made with hazelnut oil, which gives it a nutty and sweet flavor that pairs perfectly with the tart lemon curd filling.

Believe me when I say that if you make this vegan lemon meringue pie recipe for your family or friends, they’ll think it’s the best thing they’ve ever tasted. And what’s even better? This recipe is also gluten-free! So whether you’re a vegan or not, anyone can enjoy this delicious dessert.

So why not give it a try and impress everyone with your baking skills? You won’t regret it!

Ingredient List

 A tangy surprise awaits in every slice!
A tangy surprise awaits in every slice!

Get These Vegan Ingredients Together

For the best vegan lemon meringue pie recipe, you will need the following ingredients below. Ensure that you have all of them ready before starting to prepare the filling, crust and meringue because this will ensure that you don’t miss a crucial component or waste time running around mid-recipe.

Vegan Pie Crusts

  • 1 1/4 cups flour
  • 1/4 tsp salt
  • 1/4 cup canola oil
  • 1/4 cup hazelnut oil
  • 2 tbsp pure maple syrup
  • 2 tbsp water

Lemon Curd Filling

  • 1/2 cup lemon juice (juiced from 3 large lemons)
  • Zest from one of the lemons zested finely
  • 3/4 cup cane sugar (this can be reduced to half (1/2) cup of sugar if you like your desserts less sweet)
  • 3 tbsp cornstarch
  • Pinch of salt
  • 1 cup unsweetened almond milk or any plant milk
  • 2 cups water
  • *Note; You can substitute agar agar with corn starch if you’re making a Gluten-free Pie. *

Fluffy Aquafaba Meringue Topping

  • 3/4 cup of aquafaba
  • 3/4 cup of granulated sugar (You can use cane sugar or white sugar)
  • 1 tsp vanilla extract

With these ingredients ready, we are ready to dive into the recipe and create some delicious vegan lemon meringue pie.

The Recipe How-To

 Who says vegan can't be delicious? I dare you to try this!
Who says vegan can’t be delicious? I dare you to try this!

Here is the step-by-step guide to make Vegan Lemon Meringue Pie. It may seem complicated, but trust me it’s super easy.

For the vegan lemon curd filling:

  • 1 cup of water
  • 1 cup of maple syrup
  • 3 lemons zested and juiced
  • ¼ cup of cornstarch
  • 3 tablespoons of hazelnut oil
  • ½ tsp of salt
  • 1 package (12 oz) low-fat silken tofu
  • 2 tablespoons of vanilla extract

For the vegan meringue:

  • Fluffy aquafaba
  • ¾ cups of cane sugar
  • ½ tsp ground nutmeg

For the vegan pie crust:

  • 1½ cups all-purpose flour
  • 1 tablespoon granulated sugar
  • ½ teaspoon salt
  • 4 tablespoons cold canola oil
  • 4 tablespoons unsweetened almond milk

Step 1: The Lemon Filling

  1. In a saucepan over medium heat, whisk together maple syrup, lemon juice, lemon zest, cornstarch, hazelnut oil and salt.
  2. Continue stirring while heating until the mixture comes to a boil.
  3. Reduce heat and add tofu and vanilla; continue to stir until well combined and the mixture thickens.
  4. Take off the heat and transfer the filling to a prepared pie crust.

Step 2: The Aquafaba Meringue Topping

  1. Preheat oven to 325°F.
  2. While the pie cools, Let’s make the meringue: whip up your aquafaba with nutmeg until stiff peaks form.
  3. Add in sugar gradually, beating continuously at high speed until glossy peaks form.
  4. Spread over lemon filling and use a spatula or spoon to create peaks in the meringue(something that looks like white fluffy clouds).

Step 3: Bake The Pie

Bake for approximately 30 minutes, or until meringue is set up with golden-brown peaks.

You did it! Your perfect Vegan Lemon Meringue Pie is ready to be served!

Don’t be scared if you have extra aquafaba; you can always store it for another recipe!

Substitutions and Variations

 A dessert that's light on the stomach and heavy on flavor.
A dessert that’s light on the stomach and heavy on flavor.

As a vegan baker, I know the importance of experimenting with various ingredients and methods to achieve the perfect dish. Here are some substitutions and variations you can try to make this Vegan Lemon Meringue Pie recipe your own:

– Pie crust: Instead of a traditional pie crust, you can use a gluten-free or nut-based crust for added flavor and texture. You can also make mini lemon tarts using pre-made mini pie shells.

– Milk substitute: If you’re seeking a more indulgent filling or just want to try something different, you can substitute coconut milk for some or all of the water (use 1 cup coconut milk and 1 cup water). You can also try using almond or hazelnut milk instead of water for an extra nutty flavor.

– Aquafaba meringue: For a lighter, fluffier topping, use aquafaba instead of traditional meringue. Simply drain the liquid from canned chickpeas and whip it with cream of tartar until stiff peaks form. Then gradually add sugar and continue whipping until glossy peaks form.

– Italian meringue: Another alternative to traditional meringue is Italian meringue, which is made by pouring hot syrup into whipped egg whites. It creates a shiny, stable topping that pairs perfectly with tangy lemon curd filling.

– Tartness level: Adjusting the tartness level in your lemon curd filling will help you customize your pie to your personal preferences. You can add more or less lemon juice or zest depending on how tangy or sweet you like it.

Experimenting with these substitutions and variations will allow you to create a unique and delicious vegan Lemon Meringue Pie that satisfies your taste buds. Don’t be afraid to have fun with it!

Serving and Pairing

 The perfect pie to brighten up a dull day.
The perfect pie to brighten up a dull day.

When it comes to serving and pairing this vegan lemon meringue pie, there are a few things to keep in mind. First and foremost, you’ll want to make sure you have a sharp knife handy when slicing into this tangy dessert. I recommend serving it on a pretty white platter for maximum visual appeal.

As far as pairing goes, this lemon meringue pie is very versatile and can be paired with a variety of beverages, depending on your mood and taste preferences. If you’re a coffee lover, try serving it alongside a rich espresso or cappuccino. For those who are looking for something a bit lighter, a refreshing cup of tea, such as mint or ginger, would be the perfect accompaniment.

If you’d like to take things up a notch, why not pair this vegan lemon meringue pie with a glass of bubbly prosecco? The effervescence and acidity of the wine would complement the tanginess of the lemon beautifully.

Finally, if you’re planning to serve this pie as part of a larger dessert spread, consider pairing it with smaller treats such as mini lemon tarts or vegan cupcakes. The tartness of the lemon in these other desserts will complement the pie nicely and create a perfectly balanced dessert spread that everyone will love.

Make-Ahead, Storing and Reheating

 The perfect balance between sweet and sour.
The perfect balance between sweet and sour.

When it comes to making and storing this amazing vegan lemon meringue pie, there are a few things to keep in mind. The good news is that it’s easy to prepare ahead of time and store until you’re ready to serve.

Firstly, if you plan on making the pie crust ahead of time, you can keep it in the fridge for up to two days before using. Just make sure to wrap it well in plastic wrap to prevent it from drying out.

For the pie filling, you can make the lemon curd filling up to three days beforehand, and then store it in the refrigerator until you’re ready to assemble the pie. This will save you a lot of time on the day of serving.

As for the meringue topping, you can whip it up right before serving or an hour or two ahead of time. However, it’s important to note that meringue can lose its texture and become runny if stored in the fridge for too long.

If you have any leftover pie, simply cover it with plastic wrap and store it in the refrigerator for up to three days. It’s best served chilled for maximum flavor.

To reheat leftovers or slices from the fridge, simply pop them into a preheated 350°F oven for about 10 minutes until they are warmed through. However, be careful not to overheat or your lovely crust will become soggy.

Overall, this vegan lemon meringue pie is perfect for those who love to prepare dessert ahead of time yet still enjoy fresh-baked taste. With its tangy lemon filling and fluffy aquafaba meringue topping, there’s nothing like biting into a crisp crust and savoring every creamy lemony flavor of this delightful pie.

Tips for Perfect Results

 Meet the Queen of tarts-- Vegan Lemon Meringue Pie!
Meet the Queen of tarts– Vegan Lemon Meringue Pie!

Excellent! Now let’s talk about some tips that I gathered throughout my experience of baking numerous Vegan Lemon Meringue Pies. Follow these steps to get the best results when making your very own tart and tangy pie:

First, for the lemon curd filling, use freshly squeezed lemon juice and lemon zest to give your pie a bright and clean flavor. It’s important to not leave any white pith attached to the zest as it would give a bitter taste.

Secondly, make sure that you bake the pie crust until it is golden brown. Otherwise, it will be soggy when filled with the liquid lemon curd filling.

Next, for the vegan meringue topping, use high speed when beating your aquafaba or chickpea brine. This helps create stiff peaks which hold up better in the oven.

Also, add cream of tartar or lemon juice while beating to stabilize the aquafaba and prevent it from losing its structure.

Another tip is to pipe the meringue onto the hot lemon filling immediately after making it. This will help the meringue set properly and avoid shrinking or weeping while baking.

When baking the pie, place it in the middle rack of your oven and away from any heat sources which may cause uneven browning or cooking.

Furthermore, let the pie cool completely before cutting into it. This will allow time for the filling to set resulting in sharp and neat slices.

Lastly, if you are making mini lemon tarts instead of a full-sized pie, try using agar agar instead of cornstarch as a thickening agent. This would give a firmer and less wobbly texture perfect for bite-sized desserts.

By following these tips, you’ll be able to achieve a world-class Vegan Lemon Meringue Pie that rivals any traditional recipe.

Bottom Line

In conclusion, this vegan lemon meringue pie recipe is a game-changer for anyone looking to indulge in a delicious dessert while still sticking to their vegan diet. With ingredients like low-fat silken tofu, hazelnut oil, and pure maple syrup, this pie is both healthy and indulgent.

The lemon curd filling is tangy and tart, balanced perfectly by the fluffy aquafaba meringue on top. And with the option to make your own vegan pie crust or use a store-bought one, this recipe is versatile and easy to adapt to your preferences.

So whether you’re a seasoned vegan chef or just looking to try something new and delicious, this recipe will not disappoint. With its sumptuous lemon filling, airy meringue topping, and perfect crust, this vegan lemon meringue pie is truly the world’s best – even if you’re not vegan!

Vegan Lemon Meringue Pie

Vegan Lemon Meringue Pie Recipe

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Course: Dessert
Cuisine: Vegan
Keyword: Beans, Dessert, Soy/Tofu, Vegan
Prep Time: 20 minutes
Cook Time: 8 hours
Calories: 163.7kcal


  • 1 vegan pie crusts

lemon filling

  • 2 cups water
  • 1 cup unbleached cane sugar
  • 3/4 cup lowfat silken tofu
  • 6 tablespoons cornstarch
  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 1/2 cup lemon juice
  • 2 teaspoons finely ground lemon zest

Tofu Whipped Topping

  • 3/4 cup lowfat silken tofu, crumbled
  • 2 tablespoons pure maple syrup
  • 2 teaspoons hazelnut oil
  • 1 teaspoon vanilla extract
  • 1 pinch ground nutmeg


  • lemon filling:
  • Place water, tofu, sugar, cornstarch, oil and salt in a blender.
  • Process until smooth.
  • Pour into a 2 qt sauce pan over medium heat.
  • Bring to a boil, stirring constantly with a wire whisk.
  • After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
  • Remove from heat and stir in lemon juice and zest.
  • Pour hot filling into pie crust.
  • Cover the top of the pie with waxed paper to prevent a skin from forming.
  • Chill the pie for 8 hours or overnight.
  • Just before serving, remove the waxed paper.
  • Spread the top with tofu whipped topping.
  • You can substitute lime for lemon.
  • tofu whipped topping:
  • Place all of the ingredients in the blender and process for several minutes until completely smooth.

Your Own Notes


Serving: 114g | Calories: 163.7kcal | Carbohydrates: 35.3g | Protein: 0.1g | Fat: 2.9g | Saturated Fat: 0.2g | Sodium: 75.1mg | Fiber: 0.2g | Sugar: 28.4g

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