This is the most perfect vegan lemon meringue pie to exist. The easiest vegan lemon curd filling that actually tastes like the classic all filled in a flaky “buttery” pie crust and topped with a billowy vegan meringue!

BEST Vegan Lemon Meringue Pie (Gluten Free!)

The best vegan lemon meringue pie you’ll ever make!

Spring is here, and what perfect way to celebrate the bright beautiful sun that’s shining than with an incredible vegan lemon meringue pie!

If you’ve ever tried the classic recipe, then you won’t be disappointed with this vegan version. In fact, this eggless and dairy free lemon meringue pie tastes identical in taste and texture to the classic. And guess what? There’s absolutely no coconut milk in this filling!

Full of fresh lemon flavor and zest that’s perfectly complemented with sweetness, topped with the perfect, cloud-like aquafaba meringue, and the perfect flaky crust, this vegan lemon meringue pie will leave anyone who tries it speechless with how delicious it is.

And don’t be discouraged: vegan lemon meringue pie is actually easier than it looks, way easier than the classic, and you’re going to be just shocked by your results!

Make this spring classic vegan pie for Mother’s Day, Easter brunch, summer birthdays, and more! All eaters will just love this pie!

sliced lemon meringue pie

Why this recipe works:

The trick to why this vegan lemon meringue pie really works and sets it apart from all others is in the ingredients and method.

It’s not complicated whatsoever, but it’s a secret that I’ve been working on, testing, and can confirm will make your vegan custards taste as good as or even better than the classic.

The secret to this lemon meringue pie is using a combination of aqufaba and chickpea flour in the custard. This essentially makes a duplicate egg replacement for the eggs that are traditionally found in lemon meringue pie recipes. 

vegan lemon pie filling

The aqufaba acts as an egg white, and the chickpea flour, when hydrated, is very similar to an egg yolk. When you combine the two at the correct ratios, you get a mixture that is very similar in texture and properties to beaten eggs. This mixture will help to bind our vegan lemon pie filling while still keeping it buttery soft (which is different than the jello texture that typically occurs with vegan custards!). 

I tested this method in both my vegan lemon curd recipe and my vegan coconut cream pie recipe. It works AMAZINGLY.

That’s what makes this vegan lemon meringue entirely coconut free as well. We’re really leaning on classic baking methods to achieve classic results. All while being vegan, eggless, dairy free, and cruelty free 🙂 

Overview: how to make a vegan lemon meringue pie:

Making a vegan lemon meringue pie might seem like an overwhelming task, but it’s actually quite simple. And it’s much easier than making a classic lemon meringue pie! The steps can be broken down into four main steps:

  1. Make the vegan pie crust: This pie crust is much like the classic all butter pie crust, only it uses dairy free vegan butter instead of regular. And you can absolutely get that beautifully flaky crust too! You’ll follow my instructions for making the best vegan pie crust; then instead of partially baking the crust (par-baking), you’ll fully bake the crust to avoid any soggy bottoms. 
  2. Make the vegan lemon meringue pie filling: When I say that this is easier than the classic version, I truly mean it. We don’t have to worry about scrambling any eggs when it comes to making the custard filling. However, as I mentioned earlier, this version is even better than other vegan custard pies because of our vegan aquafaba chickpea flour trick. Simply whisk together the aqufaba, chickpea flour, and arrowroot starch (or arrowroot powder or cornstarch) to start. Then make the filling in a saucepan (very similarly to our vegan lemon curd). Pour the filling into your baked pie crust, and allow the pie to set in the fridge.
  3. Make the vegan aquafaba meringue topping: Much like you would whip egg whites into a stiff meringue, you’ll do the same with the aquafaba, or liquid from your chickpea can. Use cream of tartar to help stabilize the meringue, and slowly add the sugar. This helps to not deflate the vegan meringue as you’re making it. 
  4. Top your lemon meringue pie and toast! Once you’ve topped your pie with the prepared aqufaba meringue, you have two options. You can either toast the meringue in the oven on broil, or use a kitchen torch. I find the kitchen torch to be the best method. However, if you don’t have that on hand, you can easily use the broil setting on your oven.
vegan lemon meringue pie

Can I make this lemon meringue pie with a gluten-free pie crust?

Absolutely! You actually have two different options for making a gluten free vegan pie crust if that’s better for you! You can follow the instructions listed for using gluten free 1:1 baking flour, or you can use our entirely oat flour vegan pie crust instead. Both are linked below in the recipe card.

How to toast vegan meringue for pie:

The best method for toasting vegan meringue is by using a kitchen torch or a culinary torch. Mine cost about $10 on Amazon. However, you can also use the broil setting in your oven. I recommend setting it to 475F, but you can also do 500F. Just be sure that you’re constantly watching the meringue because it will toast quite fast!

BEST Vegan Lemon Meringue Pie (Gluten Free!)

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BEST Vegan Lemon Meringue Pie (Gluten Free!)

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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BEST Vegan Lemon Meringue Pie (Gluten Free!)

Vegan Lemon Meringue Pie (Gluten Free)

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This is the most perfect vegan lemon meringue pie to exist. The easiest vegan lemon curd filling that actually tastes like the classic all filled in a flaky “buttery” pie crust and topped with a billowy vegan meringue!


  • 1 vegan pie crust (gluten free as needed)
  • 3/4 cup (160 mL) aquafaba
  • 3 tbsp (30 g) chickpea flour
  • 3 tbsp (30 g) arrowroot starch
  • 1 1/2 cups (360 mL) water
  • 1 cup (200 g) sugar
  • 1/2 cup (120 mL) lemon juice
  • Zest from 1 lemon
  • 1 tsp vanilla extract
  • 1/8 tsp turmeric
  • 2 tbsp vegan butter, room temperature

Vegan Meringue:

  • 1/2 cup (120 mL) aquafaba
  • 1/2 cups (100 g) finely granulated sugar
  • 1 tsp cream of tartar
  • 1 tsp vanilla extract


  1. Make the pie crust first: Prepare the vegan pie crust according to instructions. Fully bake the pie crust.
  2. Prep: Once the pie crust is made, move onto the filling. Whisk together the aquafaba, chickpea flour, and arrowroot starch. Set aside. Measure out all remaining ingredients for the filling.
  3. Make the lemon pie filling: In a medium sauce pan, combine the water, sugar, lemon juice, and lemon zest. Bring to a boil and whisk together. Once boiling, pour in the chickpea arrowroot starch mixture as you whisk the mixture in the saucepan. Reduce the heat to low, and continuously whisk until the mixture begins to thicken to a pudding like consistency (about 5-7 minutes). Once you’ve reached this consistency, turn off the heat. Add in the vanilla extract, turmeric, and vegan butter, whisking until combined into the lemon pie filling.
  4. Fill the pie crust: Pour the filling into the pie crust and allow the pie to set for 4+ hours in the fridge.
  5. Once the lemon meringue pie is set, make the vegan meringue: Preheat the oven to 475F on broil or have a culinary torch nearby. In a stand mixer or in a large bowl with a hand mixer, beat the aquafaba and cream of tartar together on high speed until it begins to foam. Then add in 1 tablespoon at a time of the granulated sugar, pausing for 3-5 seconds between each tablespoon. This helps to not overwhelm the meringue. Once you’ve reached stiff peaks (about 10 minutes), add in the vanilla extract, continuing to beat on high speed.
  6. Top the lemon meringue pie: Spoon the meringue on top of the lemon pie and either use a culinary torch or place the pie into the broiling oven for 4-5 minutes, being careful to keep a close eye on the meringue (do not let it out of your sight!) to make sure it doesn’t burn. Once lightly toasted, carefully remove the pie from the oven.
  7. Serve and enjoy! Serve the lemon pie immediately, and enjoy! Store any leftovers in an airtight container and in the fridge for up to 3-5 days. The meringue will begin to deflate after a few days, so it’s best to eat it right away or just save the pie.


Gluten free: Use the gluten free version of this pie crust, as linked in the ingredients box. Or you can use the gluten free oat flour pie crust as well!

Aquafaba: I recommend purchasing 3-4 cans of chickpeas, as this will give you the proper amount of aquafaba. Save those chickpea for making my vegan chickpea tuna!

Please be sure to read all the tips in the blog post!

For more vegan pie recipes, check out these amazing vegan pies!