Easy Vegan Lemon Meringue Pie with Fluffy Aquafaba Meringue and Tangy Lemon Curd

If you’ve been searching for the perfect vegan dessert to brighten your day, this Vegan Lemon Meringue Pie is it. Imagine a buttery, flaky crust cradling a tangy and smooth lemon curd, topped with the lightest, cloud-like meringue made from aquafaba — the liquid from chickpeas.

It’s a stunning dessert that’s as delicious as it is beautiful, with flavors that balance sweet and tart in every bite. Plus, it’s entirely plant-based and can be made gluten-free, so everyone can enjoy a slice of sunshine.

Why You’ll Love This Vegan Lemon Meringue Pie

This pie is a celebration of textures and flavors: a crisp and flaky homemade crust, a bright and tangy lemon curd made creamy with full-fat coconut milk, and a fluffy aquafaba meringue topping that’s lighter than traditional egg whites. Aquafaba is an amazing vegan alternative to egg whites, easily whipped into stiff peaks without the heaviness of eggs—a technique detailed by culinary sites like Minimalist Baker and Serious Eats.

The lemon curd tastes like sunshine — fresh, zesty, and perfectly balanced between sweet and tart. Plus, this pie is gluten-free adaptable and free from animal products, making it perfect for anyone with dietary restrictions or those wanting a delicious plant-based treat.

Tools and Equipment You’ll Need to Make It

To make this pie successfully and with less hassle, you’ll want a few key kitchen tools:

• Stand mixer with a whisk attachment or a powerful hand mixer for whipping aquafaba to stiff peaks
• 9-inch pie plate for an even crust bake
• Kitchen blow torch for toasting the meringue perfectly (optional but highly recommended)
• Medium saucepan for cooking the lemon curd
• Mixing bowls and silicone spatulas for folding and spreading
• Fork for docking the pie crust to prevent bubbling
• Parchment paper and pie weights (or alternatives like dry beans) to blind bake the crust

Having the right tools ensures your pie turns out beautifully and saves time in the kitchen.

Ingredients Explained and How They Work Together

Understanding each ingredient helps you get the best results:

• Vegan Pie Crust: You can make it from scratch or use a good quality store-bought vegan crust. The crust provides a buttery, flaky base that holds the filling.
• Full-Fat Coconut Milk: This adds rich creaminess to the lemon curd and helps it set with a silky texture. Opt for the creamy, thick part for best results. If you’re looking for other non-coconut options for creamy desserts, you might find our guide to the best vegan heavy cream substitute helpful.
• Fresh Lemon Juice and Zest: Provides the bright, acidic notes that make this pie so refreshing.
• Cornstarch: Thickens the lemon curd as it cooks, preventing it from running or being too loose.
• Vegan Butter: Adds richness and smoothness to the curd.
• Aquafaba: The magical liquid from canned chickpeas whips up into a light, airy meringue replacement, stabilized with cream of tartar. As research from NutritionFacts.org shows, it’s one of the most effective plant-based egg replacements.
• Cream of Tartar: Helps stabilize the aquafaba, allowing it to hold stiff peaks for your meringue.
• Powdered Sugar: Sweetens the meringue while helping it maintain structure.

Together, these ingredients create a harmonious blend of textures and flavors that make this pie a showstopper.

Step-by-Step Instructions to Make the Pie

Follow these steps for perfect vegan lemon meringue pie:

1. Prepare and Blind Bake the Crust
   • Preheat your oven to 425°F (220°C).
   • Roll out your pie crust and fit it into a 9-inch pie plate.
   • Chill it in the fridge for at least 30 minutes to prevent shrinking.
   • Line the crust with parchment paper or foil and fill with pie weights or dry beans.
   • Bake for 10-15 minutes until edges start to brown.
   • Remove the weights and parchment, prick the bottom with a fork, and bake another 10 minutes until golden and cooked through.
   • Let cool slightly.
2. Make the Lemon Curd
   • In a saucepan, combine full-fat coconut milk, lemon juice, zest, sugar, cornstarch, vegan butter, and a pinch of salt.
   • Cook over medium heat, whisking constantly, until thickened (about 8-10 minutes).
   • Remove from heat and whisk for a smooth finish; use an immersion blender if needed.
   • Pour warm curd into the baked crust.
   • Refrigerate for at least 4 hours until set.
3. Whip the Aquafaba Meringue
   • Using a chilled bowl and whisk attachment, beat the aquafaba with cream of tartar on high speed until soft peaks form (approx. 3-5 minutes).
   • Gradually add powdered sugar and continue whipping until stiff peaks form and the meringue is glossy.
4. Assemble and Toast the Meringue
   • Spread the whipped meringue evenly over chilled lemon curd.
   • Use the back of a spoon to create decorative peaks.
   • Lightly toast the peaks with a kitchen blow torch or place the pie under a broiler for 1-2 minutes, watching carefully.

Serve immediately for the fluffiest meringue or within a few hours. Enjoy!

Tips and Substitutions for Success

To tailor the recipe or debug issues, keep these tips in mind:

• Coconut Milk: Use the thick creamy portion from full-fat canned coconut milk for a set, rich curd. Light coconut milk or other dairy-free milks will result in a thinner filling.
• Thickening Alternatives: Tapioca starch or arrowroot can replace cornstarch but add gradually to prevent overthickening.
• Pie Crust: Store-bought vegan crusts work great for convenience. For gluten-free options, swap for a dedicated gluten-free pie crust.
• Aquafaba: Use liquid from canned chickpeas. Make sure it’s unsalted and unflavored for best results.
• Toasting Meringue: A kitchen blow torch offers precise control over browning; if you don’t have one, use your oven broiler with close supervision.
• Coloring: Add a pinch of turmeric or natural food coloring to lemon curd for a vibrant yellow without affecting flavor.
• Mixing Equipment: A stand mixer makes whipping aquafaba effortless but a handheld mixer also works.

Following these can elevate your pie-making experience and help avoid common pitfalls.

Troubleshooting Common Issues You Might Encounter

Even the best recipes sometimes need a little troubleshooting. Here are common issues and how to fix them:

• Runny Lemon Curd: Ensure you cook the curd long enough until it thickens visibly on the stove. Use full-fat coconut milk cream, and chill the pie for at least 4 hours before adding meringue.
• Meringue Won’t Whip or Peaks Are Soft: Use fresh, cold aquafaba and ensure cream of tartar is added. Whip long enough and add sugar gradually only after soft peaks form.
• Meringue Weeping or Shrinking: Avoid adding sugar all at once. Toast meringue just before serving to prevent deflation.
• Crust Shrinks or Warps: Chill the crust well before baking and use pie weights during blind baking.
• Chickpea Taste in Meringue: The bright lemon curd usually masks this. Use fresh aquafaba and thoroughly whip to reduce taste.

Being mindful of these will improve your success rate and enjoyment.

How to Store and Make Ahead Your Pie

Planning ahead? Here’s how to store and prepare your vegan lemon meringue pie in advance:

• Make Ahead: You can prepare the pie crust and lemon curd up to one day before serving. Keep the curd chilled in the crust tightly covered.
• Add Meringue Last Minute: For the best fluffy peaks, whip and toast the meringue just before serving.
• Storage: Store leftovers in the fridge covered with plastic wrap for up to 3 days. Meringue will lose some volume but keeps its flavor.
• Freezing: The pie doesn’t freeze well due to curd texture and meringue, so best enjoyed fresh.

This approach ensures peak texture and flavor when you serve it.

Conclusion

This Vegan Lemon Meringue Pie is a delightful, crowd-pleasing dessert that balances tangy, creamy, and airy textures in every bite. By using aquafaba in place of eggs and full-fat coconut milk for richness, it offers a plant-based version of a classic, perfect for vegans and gluten-free eaters alike.

With clear steps, tips, and troubleshooting advice, you’re well-equipped to bake this stunning pie with confidence. Don’t forget, the secret to that beautiful toasted meringue is a quick blast with a kitchen blow torch or your oven broiler.

If you enjoyed making this pie, be sure to try our Easy Vegan Millionaire Shortbread for another foolproof dessert. Serve fresh and watch it disappear!