5 star vegan lemon merigue pie recipe 5 Star Vegan Lemon Meringue Pie Recipe Made Easy

Looking for a show-stopping dessert that’s both indulgent and completely plant-based? This 5 Star Vegan Lemon Meringue Pie recipe is your answer.

Bursting with tangy lemon flavor and topped with a fluffy, golden vegan meringue, this pie will wow vegans and non-vegans alike. Perfect for special occasions or a refreshing summer treat, it balances zesty citrus with a smooth, silky filling and a crisp, buttery crust—all without any dairy or eggs.

Whether you’re new to vegan baking or a seasoned pro, this recipe is straightforward, fun to make, and guaranteed to impress your guests.

Get ready to dive into a deliciously bright and airy dessert that proves vegan baking can be just as luscious and satisfying as traditional recipes. Plus, it’s made with wholesome ingredients you probably have on hand!

Why You’ll Love This Recipe

This vegan lemon meringue pie hits all the right notes: tangy, sweet, creamy, and delightfully fluffy on top. The vegan meringue is made from aquafaba—the magical liquid from canned chickpeas—giving you those beautiful stiff peaks without eggs.

The crust is vegan-friendly, buttery, and crisp, providing a perfect base for the luscious lemon custard. It’s also naturally gluten-free if you choose gluten-free crust ingredients, making it accessible to many diets.

The filling is smooth, vibrant, and not overly sweet, letting the fresh lemon flavor shine through.

This recipe is great for anyone who loves classic desserts but wants a cruelty-free, plant-based alternative. It’s ideal for family gatherings, potlucks, or even just a weekend treat.

Plus, it stores well and tastes even better the next day!

Ingredients

• For the crust:
• 1 ½ cups all-purpose flour (or gluten-free blend)
• ¼ cup powdered sugar
• ½ cup vegan butter, chilled and cubed
• 2-3 tablespoons ice water
• For the lemon filling:
• 1 cup fresh lemon juice (about 4-5 lemons)
• Zest of 2 lemons
• 1 cup granulated sugar
• ½ cup cornstarch
• 1 ½ cups water
• 1 teaspoon turmeric (for color, optional)
• 1 teaspoon vanilla extract
• Pinch of salt
• For the vegan meringue:
• ½ cup aquafaba (liquid from one 15 oz can of chickpeas)
• ½ teaspoon cream of tartar
• ¾ cup powdered sugar
• 1 teaspoon vanilla extract

Equipment

• 9-inch pie dish
• Mixing bowls
• Whisk or electric hand mixer
• Rolling pin
• Saucepan
• Rubber spatula
• Measuring cups and spoons
• Fine zester or microplane
• Cooling rack

Instructions

1. Prepare the crust: In a large bowl, mix the flour and powdered sugar. Add the chilled vegan butter and use a pastry cutter or your fingers to combine until the mixture looks like coarse crumbs.
2. Add ice water: Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Avoid overworking the dough.
3. Chill the dough: Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. Roll out the crust: On a lightly floured surface, roll the dough into a 12-inch circle. Transfer to your pie dish, gently pressing it into the edges. Trim excess dough and crimp the edges as desired.
5. Blind bake: Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and parchment and bake another 10 minutes until golden. Let cool.
6. Make the lemon filling: In a medium saucepan, whisk together sugar, cornstarch, and salt. Slowly add water and lemon juice, whisking until smooth. Add lemon zest and turmeric (if using).
7. Cook the filling: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble. Let it boil for 1 minute, then remove from heat and stir in vanilla extract.
8. Fill the crust: Pour the hot lemon filling into the cooled pie crust. Let it cool slightly.
9. Prepare the vegan meringue: Using an electric mixer, beat the aquafaba and cream of tartar on high speed until soft peaks form (about 5-7 minutes).
10. Add sugar and vanilla: Gradually add powdered sugar while continuing to beat until stiff, glossy peaks form. Beat in vanilla extract.
11. Top the pie: Spoon or pipe the vegan meringue over the lemon filling, creating peaks with a spatula.
12. Toast the meringue: Use a kitchen torch to lightly brown the meringue peaks. Alternatively, place the pie under a broiler for 1-2 minutes, watching carefully to avoid burning.
13. Chill and serve: Refrigerate the pie for at least 2 hours before serving to allow the filling to set fully.

Tips & Variations

For fluffier meringue, make sure your aquafaba is cold and free of any oil or chickpea bits.

If you don’t have a kitchen torch, the broiler method works well, but watch carefully to prevent burning.

• Crust alternatives: Use a pre-made vegan graham cracker crust for a quicker option.
• Flavor twists: Add a splash of limoncello or lemon extract to the filling for extra zing.
• Sweetener swaps: Replace granulated sugar with coconut sugar or maple syrup, adjusting quantities accordingly.
• Nutty crust: Add ground almonds or walnuts to the crust for added texture and flavor.

Nutrition Facts

Serving Suggestions

This vegan lemon meringue pie is delightful on its own, but here are some ways to elevate your serving experience:

• Top with fresh berries like raspberries or blueberries for a pop of color and freshness.
• Serve alongside a scoop of vegan vanilla ice cream or coconut whipped cream for extra indulgence.
• Pair with a cup of herbal tea or a light, fruity white wine for a perfect dessert pairing.
• Garnish with a twist of lemon peel or a sprinkle of toasted coconut flakes to add texture and flair.

Conclusion

This 5 Star Vegan Lemon Meringue Pie is a testament to how delicious and impressive vegan desserts can be. With its crisp crust, tangy lemon filling, and fluffy aquafaba meringue, it’s a dessert that satisfies cravings and dietary preferences alike.

Whether you want to impress guests or simply treat yourself to something special, this pie delivers the perfect balance of flavors and textures.

Don’t hesitate to experiment with the variations and tips to make it your own. And if you’re looking for more plant-based inspiration, check out our Blackberry Juicing Recipes or try the 50 Cupcake Recipes for sweet vegan delights.

For savory dishes to round out your menu, the Bread And Gravy Recipe is a crowd-pleaser worth exploring.

Happy baking, and enjoy every luscious bite of your vegan lemon meringue pie!

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