If you have a love for tangy, sweet, and fluffy desserts, this Vegan Lemon Meringue Pie Recipe is going to be your new ultimate favorite. Imagine a crisp, buttery plant-based crust cradling a velvety lemon curd that bursts with fresh citrus brightness, all crowned with a cloud-like, toasted vegan meringue that’s just waiting to be sliced into. It’s delightfully dairy-free and egg-free, yet so rich and luscious you won’t believe it’s vegan. I’m beyond excited to share with you how easy it is to create this showstopper pie that tastes as incredible as it looks—a perfect centerpiece for any gathering or a lovely treat to brighten your day.
Ingredients You’ll Need
Every ingredient in this pie works harmoniously to bring out the perfect balance of texture and flavor, from the crispness of the crust to the zesty lemon filling and that irresistible fluffy topping. These simple essentials will transform into something truly spectacular!
- Vegan pie crust: The foundation of your pie, providing a flaky, buttery base that holds everything together.
- Lemon zest (3 tablespoons): Adds that intense, fresh citrus aroma that makes the filling pop with flavor.
- Freshly squeezed lemon juice (250 ml): Brings the perfect tartness and brightness essential for the lemon curd.
- Soy milk (or almond/oat milk) 300 ml: A creamy dairy-free liquid that helps create the smooth filling texture.
- Granulated sugar (300 g): Sweetens the pie while balancing the lemon’s acidity beautifully.
- Cornstarch (50 g): The secret to thickening the lemon curd to silky perfection without eggs.
- Sea salt (¼ teaspoon): Enhances all the flavors and cuts through the sweetness.
- Ground turmeric (¼ teaspoon, optional): Just a pinch to deepen the color of your curd, making it glow like sunshine.
- Cold vegan butter (100 g, cubed): Adds richness and a luscious mouthfeel to the filling.
- Vegan Italian meringue: The crowning glory—fluffy, glossy, and perfect for toasting as a topping.
How to Make Vegan Lemon Meringue Pie Recipe
Step 1: Prepare Your Pie Crust and Meringue Base
This is where the magic begins. Make your vegan pie crust ahead of time and chill it, which helps it roll out easily and bake up perfectly flaky. While that’s chilling, start reducing aquafaba to prepare your meringue—it’s such a clever substitution for egg whites and gives you that wonderful airy texture you need for the topping.
Step 2: Blind Bake the Pie Shell
Greasing the pie tin and dusting it with flour ensures your crust doesn’t stick, making it easier to release later. Roll out your chilled dough to just the right thickness, fit it into the tin, and use parchment paper with pie weights to par-bake. This step prevents sogginess and guarantees a crisp, golden crust.
Step 3: Make the Zesty Lemon Filling
Using a blender to combine lemon zest, juice, plant milk, sugar, cornstarch, salt, and turmeric creates a silky smooth mixture. Cooking this blend while stirring constantly is key to building that luscious citrus custard. Adding cold vegan butter at the end enriches the filling, making it creamy without needing any dairy.
Step 4: Chill and Set the Filling
Letting your lemon curd cool slowly while whisking now and then prevents it from forming an unwanted skin. Pour it into your baked pie shell and refrigerate for at least 4 hours, though overnight chilling is even better—it helps the filling firm up and develop deeper flavors.
Step 5: Top with Vegan Italian Meringue
Once set, pile on the cloud-like vegan meringue you prepared earlier. Using a blow torch to lightly brown the peaks adds an irresistible toasted flavor and gives the pie that classic meringue allure everyone loves.
How to Serve Vegan Lemon Meringue Pie Recipe
Garnishes
Fresh lemon slices and a sprinkle of finely grated lemon zest make for bright, fresh garnishes that hint at the flavors inside. For a pop of green, a few mint leaves add color and a refreshing aroma that complements the citrus beautifully.
Side Dishes
This pie is a star all on its own but pairs wonderfully with a simple berry compote or a scoop of vegan vanilla ice cream. Both add contrasting sweetness and texture, making each bite even more delightful.
Creative Ways to Present
Try serving individual slices with dollops of extra vegan meringue piped on top, or cut mini pies using tartlet tins for party-friendly portions. Another fun idea is layering the filling in glasses topped with crispy meringue bites for a deconstructed presentation that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Lemon Meringue Pie Recipe in an airtight container in the refrigerator to preserve freshness. The meringue topping stays best for about 2-3 days when chilled carefully, so be sure to enjoy it within that window for optimal texture and flavor.
Freezing
While the lemon filling itself freezes well, the delicate vegan meringue topping does not fare as nicely after thawing. For best results, you can freeze the pie shell and lemon filling separately, then add the meringue fresh on the day you plan to serve.
Reheating
This pie is best enjoyed cold, straight from the fridge, to keep the filling set and the meringue crisp. If you prefer a slightly warmer slice, let it sit at room temperature for 15 minutes, but avoid microwaving as it can cause the meringue to weep and the filling to lose its silky texture.
FAQs
Can I use other plant milks for this Vegan Lemon Meringue Pie Recipe?
Absolutely! Soy milk, almond milk, and oat milk all work wonderfully. Choose unsweetened varieties to keep control over the sweetness in your pie.
Is the turmeric necessary for the lemon filling?
Turmeric is optional and only added to enhance the lemon curd’s golden color; it has a very mild taste that’s hardly noticeable, so feel free to leave it out if you prefer.
How do I make vegan Italian meringue for the topping?
Vegan Italian meringue is made by whipping aquafaba with a hot sugar syrup until glossy and stiff peaks form. It’s an egg-free alternative that creates the same fluffy, stable meringue perfect for toasting.
Can I prepare this pie in advance?
Yes! The pie crust and lemon filling can be prepared a day or two in advance. You can even assemble the pie fully but wait to add the meringue topping until just before serving to keep it fresh and fluffy.
What if I don’t have a blow torch to brown the meringue?
No worries! You can place the pie under a hot broiler for a minute or two, watching it carefully to prevent burning. Alternatively, serve the meringue as is—it still tastes amazing without toasting.
Final Thoughts
There is something truly special about mastering a dessert as classic as lemon meringue pie and making it entirely vegan. This Vegan Lemon Meringue Pie Recipe will become your go-to when you want to impress with something bright, creamy, and delectably fluffy without any animal products. Give it a try—you’ll be surprised by how easy it is to create such a stunning and delicious pie that everyone will adore!
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Vegan Lemon Meringue Pie Recipe
- Prep Time: 30 minutes (plus up to 2 days chilling for dough and aquafaba reduction)
- Cook Time: 1 hour (including blind baking and lemon curd cooking)
- Total Time: 5 hours 10 minutes (including refrigeration for setting)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Vegan/American
- Diet: Vegan
Description
This Vegan Lemon Meringue Pie delivers a bright and tangy lemon curd filling topped with a fluffy vegan Italian meringue. Featuring a buttery vegan pie crust, the pie is perfectly balanced with zesty lemon flavor and a sweet, toasted meringue topping. Perfectly set in the fridge, this plant-based dessert is ideal for gatherings or special occasions, with a light, smooth filling and a crisp crust.
Ingredients
Pie Crust
- 1 batch vegan pie crust (makes extra dough – see note 1)
Lemon Filling
- 3 tablespoons lemon zest (fresh, see note 2)
- 250 ml freshly squeezed lemon juice (see note 2)
- 300 ml soy milk (or almond milk or oat milk)
- 300 g granulated sugar
- 50 g cornstarch (cornflour)
- ¼ teaspoon sea salt
- ¼ teaspoon ground turmeric (optional, see note 3)
- 100 g vegan butter (cold and cubed, see note 4)
Vegan Italian Meringue Topping
- 1 batch vegan Italian meringue (made from aquafaba)
Instructions
- Preparation: Prepare the vegan pie crust dough up to 2 days before serving and chill it in the refrigerator. Also, reduce the aquafaba for the meringue and refrigerate until ready to use.
- Prepare Pie Tin and Preheat Oven: Lightly grease a 9-inch pie tin with oil or vegan butter, dust with flour, and knock off the excess to lightly coat. Optionally, add a round of parchment to the base. Preheat the oven to fan 190°C (374°F) or conventional 210°C (410°F). Place an aluminum tray or baking sheet in the oven to preheat.
- Roll Out and Fit Crust: Roll out the chilled dough to about ⅛ inch thickness, making it roughly an inch larger than the pie tin’s diameter. Carefully lift the dough over the tin and gently press it into the sides using your fingers. Trim the edges with a knife or pastry scissors and press down with a fork. Pierce holes into the base with a fork.
- Blind Bake Crust: Cut a circle of parchment slightly larger than the pie tin, scrunch it, and place over the dough. Fill the base with pie weights, dried beans, rice, or lentils. Bake for 20 minutes to par-bake.
- Finish Baking Crust: Remove the parchment and weights carefully, then continue baking for an additional 15-20 minutes until golden brown. Cool completely at room temperature, but keep the crust in the tin.
- Make Lemon Filling: In a high-speed blender, combine lemon zest, lemon juice, soy milk, sugar, cornstarch, sea salt, and optional turmeric. Blend until smooth. Transfer to a saucepan and cook over medium heat, stirring continuously for about 5 minutes until thickened and it coats the back of a spatula. Remove from heat.
- Incorporate Butter: Place cold cubed vegan butter into a large bowl, pour the hot lemon mixture over it, and whisk vigorously until fully combined and silky smooth.
- Cool Filling and Pour: Let the filling cool for 20-30 minutes, whisking every 5 minutes to prevent a skin. Then pour the lemon curd into the cooled pastry shell. Refrigerate for at least 4 hours or ideally overnight to set.
- Prepare Topping and Finish: Prepare the vegan Italian meringue as per your preferred recipe. Spoon the meringue over the set lemon filling and lightly torch with a blow torch to toast before serving.
- Storage: Store the pie in an airtight container in the fridge. The meringue topping holds well for 2-3 days refrigerated. You can also make the filled pie in advance and add meringue on the day of serving for best texture and freshness.
Notes
- Note 1: The vegan pie crust recipe should be prepared ahead; any extra dough can be frozen or used for other pastries.
- Note 2: Use fresh lemons for zest and juice to achieve the best bright and natural lemon flavor.
- Note 3: Ground turmeric is optional and used solely for a natural yellow hue in the filling.
- Note 4: Use firm cold vegan butter to ensure a rich and smooth lemon curd texture.
