Welcome to the world’s best vegan lemon meringue pie. 🍋 The silkiest smooth lemon filling with just the right balance of tart and sweet, topped with mounds of luscious vegan meringue in a golden buttery flaky crust.Yum
Becoming vegan does not mean you have to give up many of the traditional dishes you love. By using the right plant-based ingredients to replace animal products, you can update many of your beloved family recipes, making them better than ever! Just like my all-time favorite pie.
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It’s hard to imagine improving on perfection. Particularly when that perfect thing happens to be your most cherished recipe, or more specifically, your perfect mother’s perfect recipe, which you’ve adored since childhood – Mom & recipe.
The Mother of All Lemon Meringue Pies 🍋
My mom was a fabulous home cook & baker. Every year, for my birthday, she made my absolute, all-time favorite dessert – her homemade lemon meringue pie. For me, those pies represented the patisserie personification of my pretty, petite, precious mama.
When I became vegan, the only dish I missed were those exquisite lemon meringue pies. I had resigned myself to knowing I’d never taste them again. That was, until my daughter Madison – who has inherited my mom’s cooking & baking genes – decided to “vegan-ize” her Grammy’s lemon meringue pie recipe for my birthday. By replacing eggs and butter with all vegan ingredients, Madi perfectly duplicated all of the familiar flavors and textures from my mom’s recipe. It was as if my daughter had channeled my mother, via this luscious, scrumptious, picture perfect, lemon meringue pie. Just like a warm hug from above!
How to make the world’s best vegan lemon meringue pie
The key to this recipe is using the right ingredients. Starting with the freshest lemons. No bottled lemon juice in this magnificent pie. Some vegan lemon meringue pie recipes use tofu. Not this one. I like tofu, but it has no place in my lemon meringue pie. This pie is tofu-free. And I bet you’re wondering about that gorgeous meringue . . . keep reading!
This recipe is prepared in 3 stages:
Pie Crust – Lemon Filling – Meringue
How to make a vegan pie crust
Theres nothing quite like a buttery, flaky homemade pie crust. It’s so simple to make, you’ll think twice before buying a pre-made pie shell again! You’ll love this easy recipe for preparing the tastiest, flakiest, and best vegan pie crust ever! Be sure to watch our video on making a basic vegan pie crust.
How to make vegan meringue
One word – Aquafaba. What is Aquafaba?
Aquafaba (bean water) is the viscous water or liquid in which legume seeds such as chickpeas have been cooked. It is often used to replace egg whites in vegan cooking. Plus, it’s a key ingredient in making plant-based desserts, like this marvelous meringue!
🥕The recipe I use for meringue is inspired by Prue Leith’s recipe for Vegan Tropical Pavlova as seen on The Great British Bake Off. You will see that some of the ingredients are listed by weight, which is quite common in baking recipes, as it is far more accurate. If you don’t have a food scale, you really should consider getting one. A scale can make the difference between a hit or a miss in baking.
The first time I made meringue, using aquafaba, I really couldn’t believe it. Just like meringue made from egg whites, aquafaba meringue whips best with an electric mixer. With aquafaba, you need to be a bit more patient, as it will take a little longer. Once it starts to foam up and take form, you’ll be amazed how dense and fluffy it becomes. I prefer using a stand mixer. It’s so convenient to just turn it on and have both hands free to add ingredients to the bowl.
Follow our simple steps for creating the best vegan lemon meringue pie ever. You’ve got this!
very vegan 🌱 very good
World’s Best Vegan Lemon Meringue Pie
- Electric hand or stand mixer(your best friend when making meringue)
- 4 quart sauce pan
- Rolling Pin
- Large mixing bowl
- Measuring cups
- Rubber or silicone spatula/scraper
- Can opener
- Pastry cutter or fork
- Wire whisk
- Mesh strainer
- Cooling rack
- Parchment paper
- Large piping bag with star nozzle (optional)
- Hot pads or mitts
Basic Vegan Pie Crust
- 1 C all-purpose flour
- 1/4 C vegetable shortening chilled
- 1/4 C butter – vegan/non-dairy chilled
- 1/2 tsp salt
- 2-3 tbsp water cold
Vegan Lemon Pie Filling
- 1-1/4 C white sugar organic preferred
- 1/8 tsp salt
- 6 Tbsp cornstarch
- 2 C water boiling
- 1 Tbsp lemon zest
- 1/4 C butter vegan, non-dairy
- 4 Tbsp JUST Egg* egg replacer (important)
- 1/2 C lemon juice fresh
- 200 ml aquafaba liquid from one 15 oz. can of chickpeas or garbanzo beans
- 1/2 tsp cream of tartar
- 270 grams powdered sugar organic, vegan (roughly 2-1/4 C)
- 1/2 vanilla pod, seeds scraped
- 1 tsp xanthum gum for thickening
- 1 Tbsp lemon zest optional
- Basic Vegan Pie Crust
- In a large mixing bowl, combine flour and salt.
- Using either a pastry cutter or fork, begin working the shortening and butter into the flour. Keep cutting in the shortening and butter until the dough becomes crumbly, turning into pea-sized pieces. If you need to, use just the tips of your fingers to work the flour and fat together, avoiding over-heating or melting the butter and shortening. The trick to creating a nice flaky crust is keeping your fats cold, so don't overwork the dough with your hands.
- Once the dough has reached a crumbly consistency, begin adding cold water, one tablespoon at a time, just until you can roll the dough into a ball. While you can roll out your dough immediately, I recommend wrapping the dough ball in a piece of plastic wrap and placing it in the refrigerator for 1-2 hours to completely chill.
- When you're ready to roll out your dough, you'll want to prepare a clean, flat surface. A large cutting board or silicone mat works best. Sprinkle and spread a small amount of flour onto your board and rolling pin and begin rolling out the dough in each direction until you have about an 11-12 inch circle.
- Lay the circle of dough over the rolling pin and lift it off the board, gently setting it across your pie dish. Very carefully, use your fingers to lightly press the dough into the dish, making sure not to tear the dough.
- Once the dough is completely pressed into the dish, take a sharp knife and cut around the rim of the pie dish, removing the excess dough. You can finish the edges of the crust either by pinching or fluting the edge, or easier still, gently press the back of a fork all along the edge creating a ridged pattern. Or, if you are using a classic style fluted pie dish, simply shape your dough to fit the rim.
- 🥕NOTE: This recipe calls for a pre-baked or 'blind-baked' pie crust. Using a fork, prick the bottom of the unbaked shell several times on the bottom, or weight the bottom of the shell using dried beans or pie weights. This helps to keep your crust from bubbling up from the bottom or shrinking around the sides when baking. If you use beans or weights, just make sure to first line the unbaked crust with a layer of parchment paper before adding the weights. Bake the shell at 450º for approximately 12-15 minutes, until edges are slightly golden.
Vegan Lemon Pie Filling
- Place sugar, salt, and cornstarch in a 4 qt. or medium size sauce pan. Add boiling water and lemon zest.
- Cook on stovetop over medium-low heat, stirring continuously with a wire whisk until thickened (approx. 10-15 minutes). Add butter, don't stir. Remove from heat.
- In a small bowl or measuring cup, stir together the JUST Egg and lemon juice, then pour into hot mixture, stirring until fully combined. Pour lemon filling through a wire strainer (to remove any possible lumps or lemon seeds) into a pre-baked pie shell.
- Bake at 400º for 10 minutes. Remove from oven and place on wire rack while preparing meringue. (Pie filling will still be liquid when removed from oven.)
- Preheat oven to 325º
- Pour aquafaba into a deep mixing bowl or stand mixer bowl.
- Add cream of tartar.
- Using an electric hand or stand mixer with a whisk attachment, whisk on medium speed for 3-5 minutes, until foaming. Increase speed to high and continue whisking for 5-10 minutes, until stiff peaks form.
- Start adding sugar, one tablespoon at a time, while continuing to whisk into a stiff meringue.
- Add vanilla seeds and xanthum gum. Whisk an additional 30 seconds.
- Spoon the meringue into a large piping bag fitted with a star nozzle. Pipe meringue over pie, covering completely. If you don't have a piping bag, simply spoon dollops of meringue with a spatula or large spoon over the pie filling, covering to the edges.
- Place pie into oven at 325º and bake for approximately 18 minutes or until meringue is lightly brown on the peaks. Pie filling will be wobbly and not yet fully set. Remove from the oven and place pie on cooling rack for 20-30 minutes. Sprinkle with zest (if desired), then refrigerate, uncovered, until filling is completely set (1-2 hrs.)
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