My passion for vegan dessert, especially vegan pies never stops. I already had my fresh vegan strawberry pie that my kids adore. Since I was also making vegan lemon curd as a side to this pie, I realized I never shared a vegan lemon meringue pie recipe. Classic lemon meringue pies are not vegan. They use many eggs and egg whites for the meringue. Making a vegan version of this classic took a bit of trial and error, but the result you can make with the recipe below is incredible!
Why You Will Love This Vegan Lemon Pie
Impressive and beautiful Easy to make Decadent buttery, sweet and sour Gluten-free option Dairy-free Egg-free
Ingredients and Substitutions
Vegan Pie Crust of choice. You must pre-bake the crust to make lemon pie. You can use my vegan pie crust or vegan gluten-free pie crust if needed. You can also use a vegan store-bought prebaked pie crust. Fresh Lemon Juice is the best choice to enhance the pie filling’s tart, sour lemon flavor. Bottled juice works as well, but it’s less flavorsome. Almond Milk or any non dairy milk you love. Coconut milk adds a creamy, bold texture and lovely coconut flavor that goes well with lemon. Soy milk and oat milk are great options as well. Lemon Zest for a boost of tangy lemon flavors. Salt to enhance flavors. Cornstarch to thicken the lemon curd. You can eventually use arrowroot powder but I found the texture a bit more liquid and rubbery with it. Turmeric or vegan liquid yellow food coloring adds a vibrant yellow color to the lemon pie filling. Vegan Butter to add bold, buttery texture to the curd or unrefined coconut oil has no coconut flavor and work as well. Granulated Sugar, like caster sugar or white sugar, this is for the filling. Powdered Sugar this is for the egg-free meringue. Aquafaba – This is the egg-white replacer, simply drain a can of chickpeas over a sieve and place a bowl under to gather the liquid. This liquid is called aquafaba. Refrigerate for a few hours before using, best overnight. Cream of Tartar to firm up the vegan meringue topping.
Pre-Baking The Vegan Pie Crust
Roll the pie crust on a floured surface and press in an 8-inch greased pie plate. I like using a removable-bottom pie pan, making it easier to release the vegan lemon pie later. Prick the curst. Cover it with foil, and add pie weights or dry rice to apply weight to the crust. Bake the pie crust in an oven preheated to 350°F (180°C) for 20 minutes. Remove the foil and pie weights and bake it for an extra 5 minutes. Let the pie cool down at room temperature for 30 minutes before filling.
Making Vegan Lemon Curd Filling
Vegan Meringue Toppings
When the vegan lemon pie has cooled, prepare the aquafaba meringue.
Assembling The Pie
Pastry Expert Tips For Lemon Meringue Pie Recipe
Refrigerate the pie for at least 6 hours. The lemon curd will firm up with time, and it’s highly recommended to refrigerate overnight if you can or at least 6 hours before slicing. If you slice the pie too early, the curd is runnier, and the serving is messy. Use a removable bottom pie pan. This makes it easier to serve the pie on a pie stand and slice. Refrigerate the aquafaba. Drain the liquid ahead, at least 3 hours before, pop it in a glass bowl, and refrigerate. Cold aquafaba whips faster and it guarantees a stiff peak every time. Refrigerate the bowl and whisk before beating the meringue. Same as before, using cold tools and ingredients ensures a no-fail vegan meringue every time. Don’t spread the meringue flat. To create a fancy look, golden-tipped meringue forms stiff peaks all over the top.
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