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.
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
Vegan Lemon Meringue Pie
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.
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.
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 for this recipe
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 Vegan Lemon Meringue Pie (step-by-step)
Step 1: Prepare the biscuit base
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.
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
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.
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.
Pour the cornstarch mix into the lemon curd and continue to whisk until the mixture begins to thicken.
Step 3: Assembling and setting time
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.
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
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.
Use a torch to lightly brown the meringue, slice up the pie and you're ready to serve!
- 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
Absolutely! Simply swap out the biscuits for your base with a gluten-free alternative.
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
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!
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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 ❤️
Vegan Lemon Meringue Pie
- 1 mixing bowl
- 1 piping bag
- 1 round pie tin 8-inch diameter
- 1 saucepan
- 1 electric hand mixer
- 1 whisk
- 1 fridge
For the biscuit base
- 200 g vegan biscuits* (7.7 oz)
- 75 g vegan butter, unsalted (1/4 cup)
For the vegan lemon curd
- 90 g vegan butter, unsalted (1/3 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
- 1/2 tsp agar agar
For the aquafaba meringue
- 200 ml aquafaba, unsalted chickpea liquid (3/4 cups + 1 tbsp)
- 1/4 tsp cream of tartar
- 100 g granulated sugar (1/3 cup)
- 2 tbsp water
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 tbsp 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!).
- 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.
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