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    Home » Recipes » Cakes & Bakes

    Lemon Meringue Pie

    Published: Feb 11, 2022 · Modified: May 7, 2025 by Romy · This post may contain affiliate links · Leave a Comment

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    Vegan Lemon Meringue Pie - simply perfect, made with a zesty and tart vegan lemon curd and an easy biscuit base, topped with sweet vegan aquafaba meringue.

    I can never say no when it comes to pie - especially when it's a sweet and zesty pie such as this Lemon Meringue Pie! It's not only delicious but also made to a completely vegan recipe. And if that wasn't enough to convince you to try this one: it's also super easy to make as it uses a very simple vegan biscuit base.

    This recipe is:

    • 100% vegan
    • easy to make
    • super zesty
    • perfect for a special occasion, such as Valentine's Day, birthdays, Mother's Day & more
    • made with an easy vegan biscuit base
    • filled with sweet vegan lemon curd
    • topped with a delicious aquafaba meringue
    • great to store in the fridge for up to 3 days
    A slice of home-made vegan lemon meringue pie on a black plate surrounded by fresh lemons

    Why this recipe works

    • This vegan pie is made with a simple biscuit base that uses just two ingredients - this makes this recipe super easy even if you have never made pie before! Please read the full recipe instructions below.
    • This vegan lemon meringue pie requires no baking! Just a stovetop and a fridge. Simple!
    • Lemon meringue pie is super zesty but sweet at the same time, a perfect balance of flavours! It is both rich and refreshing at the same time.
    • The filling for the pie is created with vegan lemon curd, it's tart and tangy, and made from fresh lemon juice, giving this pie it's signature flavour.
    • The sweet vegan meringue topping creates the perfect contrast to the zesty pie filling. It's also on the stable side when it comes to meringue and holds very well - even after a few days in the fridge. It also looks stunning when you lightly torch it before serving!

    Ingredients for this recipe

    This recipe is made of three main parts: the pie base, the lemon curd filling, and the aquafaba meringue topping. Find all the ingredients that you will need below.

    ingredients for vegan lemon meringue pie

    For the lemon tart base:

    • vegan biscuits: I've used vegan lemon and ginger flavoured biscuits for this recipe, but you can use a more neutral alternative, such as digestives (they're vegan-friendly!)
    • dairy-free butter: for the base of this lemon meringue tart you will also need vegan butter. I like to use either Naturli or Flora Unsalted (both come in a block of vegan butter).

    For the vegan lemon curd filling:

    • dairy-free butter: Use the same unsalted one that you use for the vegan biscuit base (see above)
    • fresh lemon juice: Fresh lemon juice creates the most delicious vegan lemon curd! If you want to go the extra mile, you can also add fresh lemon zest into your pie base, but make sure to use unwaxed lemons for zesting.
    • coconut milk: In this recipe, we're using tinned coconut milk to create a creamy lemon curd. You can also swap it for a different plant milk.
    • vanilla essence: I love adding a bit of vanilla to my sweet recipes, it simply adds a wonderful, subtle note! For best results, use liquid vanilla essence.
    • powdered sugar: To keep the lemon curd sweet and balance the zesty lemon flavour! By using icing sugar, we make sure that the sugar dissolves and creates a smooth sweet lemon curd.
    • cornstarch: We use cornstarch in this recipe to thicken the vegan lemon curd. In regular lemon curd egg yolks are often used as a thickening agent, and cornstarch/cornflour is a great vegan replacement
    • agar agar powder: Agar Agar is often used as a vegan alternative to gelatine. It gets activated when heated and helps thicken the lemon curd and give it a jelly like consistency.

    For the aquafaba meringue:

    • aquafaba (chickpea water): In this recipe we use aquafaba as an egg replacer in our vegan meringue. Aquafaba is the water from a tin of chickpeas and - when whipped - becomes white, fluffy and foamy, just like egg whites. Make sure to use the water from an unsalted tin of chickpeas (ideally organic).
    • cream of tartar: The cream of tartar has stabilising properties and helps our meringue to be stronger and last longer.
    • granulated sugar: We use the granulated sugar alongside a little bit of water to create a sugar syrup that it then added hot to the cold whipped aquafaba. This creates sweet, fluffy and stable meringue for our vegan lemon pie.
    • water: to dissolve the sugar and create a sugar syrup (see notes below).

    Equipment

    To make this lemon meringue pie you will need the following equipment:

    • an 8-inch pie tin
    • an electric hand mixer
    • a mixing bowl
    • a food processor (optional)
    • a piping bag
    • a non-stick saucepan

    How to make Lemon Meringue Pie (Step-by-Step)

    Step 1: Prepare the biscuit base

    whole biscuits in a food processor
    crumbled vegan biscuits in a food processor
    a bowl filled with crumbles biscuits and melted butter added to it
    a bowl filled with a vegan biscuit crumb

    Let's start with the biscuit base! Place the biscuits into a food processor and pulse 5-10 times or until they are broken down into a fine crumb. In the meantime, melt your vegan butter on the stove or the oven at low heat (or simply use the microwave on a low/short setting!).

    Combine the biscuit crumb with the melted dairy-free butter in a mixing bowl until crumbly and sticky. If you want some extra lemon flavour, then mix in the zest of 1 unwaxed lemon.

    biscuit crumble added into a pie tin
    a pie tin with biscuit base

    Press the biscuit mix evenly into the bottom and sides of your pie tin. If you want to go the extra mile and even it out, place a baking parchment on top carefully and use the smooth bottom of a glass to gently press the biscuit base into all corners of the pie tin.

    Transfer your vegan pie base to the fridge for at least 30 minutes.

    Step 2: Vegan Lemon Curd Filling

    fresh lemon juice added to a saucepan to make vegan lemon curd
    lemon curd filling cooking in a saucepan

    Whilst your pie base is resting in the fridge, prepare your lemon curd. Add the vegan butter, fresh lemon juice, coconut milk, vanilla essence and icing sugar to a non-stick saucepan over low heat. Bring to a simmer whilst stirring regularly.

    cornstarch and agar agar
    cornstarch slurry

    In the meantime, combine the cornstarch and agar agar powder with a little water or plant milk in a separate small bowl - roughly 3 tablespoons - just enough water to make a smooth slurry from it.

    Ingredients for vegan lemon curd in a saucepan
    vegan lemon curd

    Pour the cornstarch mix into the lemon curd and continue to whisk until the mixture begins to thicken.

    Step 3: Assembling and setting time

    vegan lemon curd being poured into a pie base
    vegan lemon pie

    Once your lemon curd begins to thicken, remove your pie base from the fridge and instantly pour your lemon curd into the pie base.

    Gently tap the pie tin onto a work surface to remove any air bubbles and even out the surface, then move the lemon meringue pie to the fridge for at least 4 hours or ideally overnight.

    Step 4: Whip up the vegan meringue

    To make the vegan meringue for this lemon pie, we first need to reduce the aquafaba. I usually start with about 200 ml of aquafaba, then heat it up on the stove and reduce it on low heat until there is only 125 ml left. This way, the texture of the aquafaba will become thicker and more like equates, resulting in a more stable vegan meringue for our pie.

    Once you have produced your aquafaba, transfer it to a large mixing bowl and combine with the cream of tartar. and start whipping it with an electric hand mixer. The liquid should take about 10 to 15 minutes to become white, fluffy and foamy. Continue to whip your aquafaba until stiff peaks form.

    sugar and water in a skillet

    Next, place the sugar and water into a saucepan over low-medium heat. Allow for the sugar to dissolve and simmer until a syrup forms. Do not stir it throughout the process.

    Whilst continuing to whip the aquafaba, slowly pour the hot sugar syrup into the mix. Once incorporated whip for another 30 seconds, then your vegan meringue will be ready to use.

    Step 5: Decorate & Serve

    fully set lemon meringue pie in a pie tin
    vegan lemon meringue pie on a serving tray

    Once set, carefully remove the vegan lemon pie from the pie tin and place it onto a serving dish.

    Transfer the vegan meringue mixture to a piping bag with a star-shaped nozzle and decorate your vegan pie to your liking. Alternatively, you can spoon the meringue on top for a more rustic finish.

    vegan meringue on a lemon pie
    close up of the vegan meringue on a pie

    Use a torch to lightly brown the meringue, slice up the pie and you're ready to serve!

    torching the vegan aquafaba meringue
    lightly browned vegan meringue on a vegan lemon meringue pie

    How to serve lemon meringue pie

    This vegan lemon meringue pie can easily be served on its own, or you can make the following delicious additions:

    • vegan whipped cream
    • a drizzle of maple syrup
    • stewed fruit, such as berries
    • fresh strawberries
    • toasted nuts, such as pistachios or flaked almonds

    Expert Tips

    • Aquafaba meringue: You can prepare your aquafaba meringue up to 3 days in advance and store it in an airtight container in the fridge.
    • Coconut milk: Depending on the type and brand of tinned coconut milk that you use for this recipe, it can happen that the coconut milk has split inside the tin. You essentially end up with rich coconut water and coconut cream. If this has happened, simply whisk or blend both parts into a smooth coconut milk again before adding to the recipe.

    Love fresh summer bakes? Definitely try making my No Bake Vegan Strawberry Cheesecake or my Vegan Strawberry Shortcake!

    Frequently Asked Questions

    Can I make lemon meringue pie gluten-free?

    Absolutely! Simply swap out the biscuits for your base with a gluten-free alternative.

    a slice of vegan lemon meringue pie
    a slice of lemon meringue pie with a bite taken out of it
    a slice of vegan lemon meringue pie on a black plate

    You might also enjoy these recipes:

    • Delicious vegan coconut pumpkin pie recipe - with a creamy coconut and pumpkin filling and a crunchy biscuit base. #pumpkinpie #veganrecipe #biscuitbase #coconut
      Vegan Pumpkin Pie
    • Vegan Pumpkin Cheesecake
    • a slice of vegan peanut butter pie with a fork sticking in it
      Vegan Peanut Butter Pie
    • a slice of vegan sweet potato pie
      Vegan Sweet Potato Pie

    Do you have lemons left over from making this recipe? Try my Vegan Lemon Cookies or the Pistachio Loaf with Lemon and Cardamom! Both deliciously zesty bakes that I'm sure you'll love!

    If you’ve tried and loved this recipe, I would love for you to leave a star rating and short review at the bottom of this recipe post ❤️

    📖 Recipe Card

    a slice of lemon meringue pie with a bite taken out of it

    Vegan Lemon Meringue Pie

    Romy
    Vegan Lemon Meringue Pie - simply perfect, made with a zesty and tart vegan lemon curd and an easy biscuit base, topped with sweet vegan aquafaba meringue.
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 25 minutes mins
    Resting Time 4 hours hrs
    Total Time 4 hours hrs 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 8 slices

    Equipment

    • 1 mixing bowl
    • 1 piping bag
    • 1 round pie tin 8-inch diameter
    • 1 saucepan
    • 1 electric hand mixer
    • 1 whisk
    • 1 fridge

    Ingredients
      

    For the biscuit base

    • 200 g vegan biscuits* (7.7 oz)
    • 75 g vegan butter, unsalted (¼ cup)

    For the vegan lemon curd

    • 90 g vegan butter, unsalted (⅓ cup)
    • 237 ml fresh lemon juice (1 cup)
    • 237 ml coconut milk, tinned (1 cup)
    • 1 tsp vanilla essence
    • 130 g powdered sugar (1 cup)
    • 3 tbsp cornstarch
    • ½ tsp agar agar

    For the aquafaba meringue

    • 200 ml aquafaba, unsalted chickpea liquid (¾ cups + 1 tbsp)
    • ¼ tsp cream of tartar
    • 100 g granulated sugar (⅓ cup)
    • 2 tablespoon water

    Instructions
     

    Create the biscuit base

    • Place the biscuits into a food processor and pulse until they are broken down.
    • Melt the vegan butter, then combine the biscuit crumbles with the melted butter, and press the mix into the bottom and sides of your pointing.**
    • Place the pie base into the fridge for at least 30 minutes.

    Create the vegan lemon curd

    • Place the butter, lemon juice, coconut milk, vanilla essence, and icing sugar into a medium-size saucepan over low heat. Bring to a simmer while stirring regularly.
    • In a small bowl, whisk the cornstarch and agar agar powder with 3 tablespoon of water or plant milk.
    • Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.
    • Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.

    Create the aquafaba meringue

    • Place the aquafaba into a saucepan and simmer on low heat until reduced to 125 ml.***
    • Transfer the reduced aquafaba to a mixing bowl. Combine with the cream of tartar and whisk with an electric hand mixer until stiff peaks form.
    • Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118°C (without stirring!).

    Assemble

    • Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined.
    • Transfer the meringue mixture to a piping bag and decorate your pie - or alternatively spoon it on top for a more rustic finish.
    • Use a torch to lightly brown the vegan meringue, and slice to serve.

    Notes

    Store the vegan lemon meringue pie in the fridge for up to 3 days, or store it in the freezer prior to adding the meringue for up to 3 months.
    *For a gluten-free version, use gluten-free biscuits for the biscuit base.
    **For an extra zing, add fresh lemon zest to the biscuit base.
    ***It's important that you reduce the aquafaba for a thicker, more egg-like texture. Please don't skip this step! You can prepare the aquafaba meringue ahead of time and store it in the fridge in an air-tight container for up to 3 days. 
     
     
    Keyword aquafaba meringue, dairy-free lemon meringue pie, lemon meringue pie, lemon meringue tart, lemon pie vegan, meringue without eggs, pies with meringue, vegan lemon custard,, vegan lemon meringue, vegan lemon meringue pie, vegan lemon pie, vegan meringue

    If - like me - you love Pinterest, you can find me here & if you like, you can pin the image below 😊 

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     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!

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