This vegan lemon meringue pie can be made in either a baked pie crust or a no bake crust! It’s filled with a creamy vegan lemon curd and topped with a vegan meringue. Made without dairy, without eggs, and with no refined sugar. Naturally gluten free and paleo, it can easily be made keto!
This vegan lemon pie is a lemon lover’s dream. The lemon curd filling is so tangy, sweet and creamy, you’d be surprised to have a lemon pie without any eggs! It’s also made without any grains, perfect for those following a paleo and gluten free diet.
The best part about it is that you can either use a baked crust or a raw crust. If you use a no bake crust, this makes the fantastic no bake dessert.
Now you’d be shocked to see a whipped topping that is made with NO egg whites. The magical meringue topping is thanks to my secret ingredient- Aquafaba!
What is aquafaba?
Aquafaba is the excess liquid found in cans of chickpeas (garbanzo beans) or leftover liquid after boiling chickpeas. Although somewhat thicker in texture than egg whites, when whipped with a stabilizer (like cream of tartar), it produces a fabulous whipped creamy topping, EXACTLY like meringue!
How to make a vegan lemon meringue pie
This delicious vegan lemon dessert may look incredibly fancy, but it is so easy to make! Be sure to check out the tips for both the lemon curd and the meringue topping. There are also tips to make this a keto lemon meringue pie too!
For the pie-
- Pie crust– As mentioned earlier, you can use a store bought/premade pie crust, or a no bake crust. Regardless of which you choose to use, be sure that it can fit a 9-inch dish.
- Cornstarch– Helps hold the lemon curd filling together. You can use arrowroot powder or tapioca starch too.
- Caster sugar– Also known as super fine sugar. Using this kind of sugar keeps the lemon filling smooth and creamy. You can also use swerve or erythritol, to keep it sugar free and keto.
- Lemon juice– Gives the pie a gorgeous lemon flavor. Try to use fresh lemon juice, if possible.
- Coconut milk– You can use any milk you like (e.g. almond milk, soy milk, etc).
- Turmeric OR yellow food coloring– This gives the filling the bright yellow color. You can omit it, but it will be quite pale looking.
For the meringue topping-
- Aquafaba– Aquafaba, as mentioned earlier, is the chickpea water. It’s a fantastic substitute for whipped egg whites. You will need 1/2 cups worth for this pie.
- Cream of tartar- helps whip the aquafaba into stiff peaks.
- Powdered sugar– Gives sweetness to the meringue topping.
You’ll start by preparing your pie crust, either homemade, store bought, or a no bake crust. Set it aside while you prepare the lemon curd filling. In a nonstick saucepan, add your sugar and cornstarch and mix well. Next, add your lemon juice and coconut milk, before adding a little turmeric powder or yellow food coloring. Heat up the mixture on medium heat, until the sugar is dissolved. Once it has been dissolved, increase the heat to medium/high. Continue mixing consistency, until it begins to bubble and thicken. Moving quickly, remove the lemon curd from the heat, and carefully pour into the pie crust, spreading and smoothing it out on top. Refrigerate it for at least 2 hours, or until set. Once set, prepare your eggless meringue topping. Using a rubber spatula, spread out the vegan meringue over the top and using a blowtorch, brown the meringue.
Tips for making vegan lemon curd
- To make a keto lemon curd, replace the cornflour with either arrowroot powder or xantham gum.
- Add the dry ingredients first, before the liquid ones. This ensures no clumps will form, and the lemon curd will be smooth and thick.
- Keep the heat on medium, until the sugar dissolves, then increase to medium/high.
- You must continue mixing the lemon curd mixture until it begins to bubble and thicken.
Tips for making vegan meringue
- I prefer using the chickpea liquid from a can instead of the liquid from boiled chickpeas. It also is so much faster (and you can use the leftover canned chickpeas to make roasted chickpeas).
- Ensure there are no remnants of the chickpeas or its skin, otherwise it will take a while longer to whip together. Chickpea water should be relatively clear.
- Add the cream of tartar in when soft peaks start to form and has a foamy texture.
- Do not add all the sugar at once. Add it in slowly, and continue beating at the same time.
Keto Lemon Meringue Pie Substitutions
To make a low carb lemon meringue pie, make these easy swaps.
- Replace the superfine sugar with blended erythritol (gently blend erythritol until a superfine texture, NOT powdered).
- Use xanthan gum instead of cornflour. Start with half the amount of cornflour needed, and only add more as needed.
- If you don’t want to use the aquafaba meringue, you can use a traditional meringue using egg whites and sugar free powdered sugar.
Storing and Freezing Tips
- To store: Vegan lemon meringue pie should always be stored in the refrigerator, to ensure the meringue doesn’t sink and deflate. Keep it in a sealed container or covered in plastic wrap. The meringue pie will keep well for up to 5 days.
- To freeze: This vegan lemon pie can also be stored in the freezer. Keep in a freezer friendly container, or completely covered. It will freeze well for at least 2 months.
More healthy no bake dessert recipes
Vegan Lemon Meringue Pie (Keto too!)
- 1 9 inch pie crust of choice * See notes
For the vegan lemon curd
- 1/3 cup cornflour cornstarch ** See notes
- 1 cup superfine sugar caster sugar *** See notes
- 3/4 cup lemon juice
- 1 cup coconut milk
- 1/4 tsp yellow food coloring **** See notes
For the vegan meringue
- 1/2 cup Aquafaba liquid from 1 x 400 gram can of chickpea water.
- 1/2 tsp cream of tartar
- 1 cup powdered sugar or sugar free powdered sugar
- Prepare your pie crust. Either store bought, homemade or a no bake crust. Set aside.
- Place cornflour and superfine sugar in a saucepan. Stir through the lemon juice and coconut milk. Add the yellow food coloring slowly, until nice and yellow (like a lemon meringue pie color).
- Turn the heat on medium. Stir for 1-2 minutes, or until the sugar dissolves. Increase the heat to medium-high and cook for around 5 minutes, stirring constantly, until mixture begins to bubble and thicken.
- Remove the lemon curd from the heat. Moving quickly, transfer the lemon curd into the pie crust. Refrigerate for at least 2 hours, to firm up.
- Once the lemon curd has firmed up, start preparing your vegan meringue. In a large mixing bowl, add your aquafaba and beat until soft peaks form, around 5 minutes. Add the cream of tartar and continue beating, until combined. Slowly add the powdered sugar, and continue beating until stiff, glossy peaks form. Add the vanilla extract.
- Using a rubber spatula, spread out the vegan meringue over the top of the lemon pie. Using a blow torch, gently brown the tops of the meringue.