Vegan Lemon Meringue Pie Recipe That Tastes Like Heaven

There’s something irresistibly refreshing about a classic lemon meringue pie, with its tangy lemon filling and fluffy, cloud-like meringue topping. But what if you could enjoy this delightful dessert without any animal products?

Welcome to the world of vegan baking, where traditional recipes get a compassionate and health-conscious twist. Our vegan lemon meringue pie recipe captures all the bright, zesty flavors and that airy meringue finish you love, but entirely plant-based.

Whether you’re vegan, lactose-intolerant, or simply looking to try something new, this pie is a stunning, crowd-pleasing treat that’s surprisingly easy to make.

With a buttery vegan crust, silky lemon custard made from wholesome ingredients, and a perfectly toasted aquafaba meringue, this pie will become your go-to dessert for any occasion. Plus, it’s a fantastic way to impress friends and family with your culinary creativity.

Ready to dive into a slice of sunshine? Let’s get started!

Why You’ll Love This Recipe

This vegan lemon meringue pie is a beautiful blend of tart and sweet, with a luscious, creamy lemon filling that’s brighter and fresher than store-bought alternatives. The meringue topping is made from aquafaba—the magical liquid from canned chickpeas—which whips up just like egg whites, creating a light and fluffy texture without any animal products.

Not only is this pie delicious, but it’s also:

• Allergy-friendly: No eggs or dairy, making it perfect for those with common allergies.
• Easy to make: With simple ingredients and straightforward steps, even beginner bakers can achieve professional results.
• Impressively versatile: Perfect for family dinners, potlucks, or special celebrations.

Plus, you’ll feel great knowing you’re indulging in a dessert that’s kind to animals and the planet.

Ingredients

• For the crust:
• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup vegan butter, cold and cubed
• 1-2 tablespoons ice water
• For the lemon filling:
• 1 cup fresh lemon juice (about 4-5 lemons)
• 1 tablespoon lemon zest
• 1 cup coconut milk (full-fat for creaminess)
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 teaspoon turmeric (for color, optional)
• 1/4 teaspoon salt
• For the meringue topping:
• 1/2 cup aquafaba (liquid from canned chickpeas)
• 1/4 teaspoon cream of tartar
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

Equipment

• 9-inch pie dish
• Mixing bowls (medium and large)
• Whisk and electric mixer (hand or stand mixer)
• Measuring cups and spoons
• Spatula
• Saucepan
• Citrus zester or grater
• Rolling pin
• Oven
• Cooling rack

Instructions

1. Prepare the crust: In a large bowl, combine the all-purpose flour and powdered sugar. Add the cold, cubed vegan butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Add ice water one tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overwork it.
3. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit your 9-inch pie dish.
5. Transfer the dough to the pie dish, press it into the edges, and trim any excess. Prick the bottom with a fork to prevent bubbling.
6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment paper and bake for another 10 minutes until golden. Let cool completely.
7. Make the lemon filling: In a saucepan, whisk together the sugar, cornstarch, turmeric (if using), and salt. Slowly whisk in the coconut milk and lemon juice until smooth.
8. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble—about 5-7 minutes.
9. Remove from heat and stir in the lemon zest. Pour the filling into the cooled crust and smooth the surface.
10. Prepare the meringue: Using an electric mixer, beat the aquafaba and cream of tartar on high speed until soft peaks form (this can take 5-10 minutes).
11. Gradually add the powdered sugar, continuing to beat until stiff, glossy peaks form. Mix in the vanilla extract.
12. Spread the meringue evenly over the lemon filling, making sure it touches the crust edges to seal.
13. Bake the pie at 350°F (175°C) for 12-15 minutes or until the meringue is golden brown on top.
14. Cool the pie to room temperature, then refrigerate for at least 2 hours before serving.

Tips & Variations

“For the best meringue, make sure your mixing bowl and beaters are spotless. Any grease can prevent the aquafaba from whipping properly.”

• Use fresh lemons: Freshly squeezed juice and zest make all the difference in flavor and brightness.
• Colored meringue: Add a few drops of natural food coloring to the aquafaba before whipping for a fun twist.
• Alternative crust: Try a gluten-free or nut-based crust if you prefer or have dietary restrictions.
• Make mini pies: Use tart pans for individual servings, perfect for parties.
• Storage tip: Keep the pie refrigerated and consume within 3 days for the best texture and flavor.

Nutrition Facts

Serving Suggestions

This vegan lemon meringue pie is a star on its own, but you can elevate the presentation and taste with some simple accompaniments:

• Serve with a dollop of coconut whipped cream for extra creaminess.
• Pair with fresh berries like raspberries or blueberries for a burst of color and flavor contrast.
• Sprinkle with toasted coconut flakes or chopped pistachios for texture and a nutty twist.
• Enjoy alongside a cup of herbal tea or a light, fruity white wine for a perfect dessert pairing.

For more vegan dessert ideas, check out our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at bread baking with our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Conclusion

Creating a vegan lemon meringue pie that rivals the traditional version is easier than you think. With simple, wholesome ingredients and a little patience, you can enjoy a dessert that’s bright, creamy, and topped with the fluffiest meringue—all without eggs or dairy.

This recipe proves that vegan baking can be just as indulgent and satisfying as classic favorites.

Whether you’re celebrating a special occasion or just craving a sweet treat, this pie brings sunshine to your table. Plus, you can feel proud knowing it’s a compassionate choice.

If you loved this recipe, don’t forget to explore other vibrant plant-based meals like our Peruvian Vegetable Recipes for Flavorful Healthy Meals or the rich and comforting Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes.

Happy baking and enjoy every zesty, fluffy bite!

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