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
- 1/2 cup (120 mL) aquafaba
- 1/2 cups (100 g) finely granulated sugar
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- Make the pie crust first: Prepare the vegan pie crust according to instructions. Fully bake the pie crust.
- 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.
- 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.
- Fill the pie crust: Pour the filling into the pie crust and allow the pie to set for 4+ hours in the fridge.
- 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.
- 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.
- 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!
Keywords: vegan lemon meringue pie, vegan lemon pie, lemon meringue pie