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vegan lemon meringue pie slice
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5 from 5 votes

Vegan Lemon Meringue Pie

A tart lemon curd, topped with a fluffy aquafaba meringue nestled in a crispy gluten-free crust, makes this vegan lemon meringue pie recipe a bright, citrus treat!
Prep Time30 mins
Cook Time25 mins
Chill2 hrs
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: American
Keyword: vegan lemon meringue pie
Servings: 8
Calories: 293kcal
Author: Alison Corey


Lemon Custard

  • 1 cup organic cane sugar
  • cup corn starch
  • 1 ¼ cup unsweetened almond milk or coconut milk (other dairy-free milk)
  • cup fresh squeezed lemon juice about the juice of 4-5 lemons
  • 3 tbsp lemon zest the zest of 3 lemons
  • ½ tsp turmeric for color

Aquafaba Meringue

  • ½ cup aquafaba the liquid from a 15 oz can of chickpeas
  • ½ tsp cream of tartar
  • ½ cup caster sugar of regular sugar finely ground
  • 1 tsp vanilla extract


Prepare the Pie Crust:

  • Prepare the gluten-free vegan pie crust. Bake for 20 minutes, and allow to cool.

Prepare the Lemon Custard:

  • Over medium heat, add almond milk, sugar, lemon juice, lemon zest, corn starch, and turmeric to a pan.
  • Whisk constantly until sugar dissolves and custard begins to bubble and thicken. Remove from heat and allow to cool.
  • Pour the lemon custard into the cooled pie crust. Refrigerate and chill for a minimum of 2 hours, but up to 6 hours is even better in order for it to full firm up.

Prepare the Meringue:

  • Once the lemon custard has chilled, prepare the meringue. Use the liquid from one can of 15 oz chickpeas. Pour into the bowl of a stand-mixer. Add the cream of tartar. Beat on high speed using the whisk attachment for about 5 minutes until it begins to quadruple in size, and stiff peaks form.
  • While still beating, add the caster sugar one tablespoon at a time. Continue to beat, until soft peaks form. Add the vanilla extract and beat a bit more until combined.

Put the Pie Together:

  • Carefully spoon meringue onto the pie in gentile heaps on top of the custard. Seal the meringue on the edges of the pie crust. Create swirls, or peaks using a spatula. The more edges, and peaks you form, the more beautiful the pie will look as those edges will crisp and brown.
  • Place the pie under the broiler for 1-2 minutes until golden brown. Keep an eye on it so that it doesn't burn! Or use a kitchen torch to lightly brown the top of the meringue.



  • Store in the refrigerator lightly covered with plastic wrap for up to 4 days.
  • Be patient with the meringue. It can take up to 15 minutes for it to whip to the texture you desire.
  • Add the sugar to the meringue slowly 1 tablespoon at a time. Add the vanilla last.


Calories: 293kcal | Carbohydrates: 57g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 85mg | Fiber: 1g | Sugar: 38g | Vitamin A: 3IU | Vitamin C: 11mg | Calcium: 57mg | Iron: 1mg