Lemon meringue pie is a timeless dessert loved by many for its tangy filling and fluffy, sweet topping. Traditionally made with eggs and dairy, this classic recipe is often off-limits for those following a plant-based or vegan lifestyle. However, don’t worry—this vegan lemon meringue pie recipe delivers the same delicious flavors and textures, but without any animal products.
In this blog post, we’ll show you how to make a creamy, zesty lemon filling, topped with a beautiful vegan meringue that is just as fluffy and light as its traditional counterpart. Whether you’re hosting a vegan gathering, baking for a family with dietary preferences, or just looking for a fun twist on an old favorite, this vegan lemon meringue pie is sure to impress.
Who Will Love This Recipe?
This vegan lemon meringue pie is perfect for anyone who loves tangy desserts with a light, airy topping. It’s great for vegans, vegetarians, those with dairy or egg allergies, or anyone simply looking for a delicious plant-based dessert. The pie is also an excellent option for those trying to reduce their environmental impact by cutting back on animal products. But most importantly, it’s a dessert that everyone—vegan or not—will find irresistible!
Ingredients for Vegan Lemon Meringue Pie
To create this vegan lemon meringue pie, you’ll need to gather a few essential ingredients for both the lemon filling and the meringue topping.
Essential Ingredients for the Pie
- Vegan Pie Crust: You can either buy a pre-made vegan pie crust or make your own using vegan butter or coconut oil.
- Fresh Lemons (4-5): For that perfect zesty lemon flavor, fresh lemons are a must. You’ll need both the juice and zest.
- Sugar (3/4 cup): Granulated sugar provides sweetness for both the lemon filling and the meringue.
- Cornstarch (1/4 cup): This will help thicken the lemon filling, giving it that perfect custard-like texture.
- Coconut Milk (1 cup): Full-fat coconut milk adds creaminess to the filling.
- Turmeric (1/4 teaspoon): A pinch of turmeric adds a natural yellow color to the lemon filling, giving it the traditional look without the use of food coloring.
- Vanilla Extract (1 teaspoon): Enhances the overall flavor of the pie filling.
Ingredients for the Meringue Topping
- Aquafaba (from 1 can of chickpeas, about 1/2 cup): Aquafaba, the liquid from canned chickpeas, is the key to creating a light and airy meringue. It whips up just like egg whites, making it the perfect vegan substitute.
- Cream of Tartar (1/2 teaspoon): Helps stabilize the aquafaba and creates a firm texture for the meringue.
- Powdered Sugar (1/2 cup): Adds sweetness and helps the meringue hold its shape.
- Vanilla Extract (1 teaspoon): A touch of vanilla enhances the sweetness of the meringue.
- Lemon Juice (1 tablespoon): A bit of lemon juice helps stabilize the meringue and balances its sweetness.
Kitchen Equipment Needed
Before you begin, make sure you have the following kitchen tools:
Must-Have Tools for the Recipe
- 9-inch Pie Dish: For assembling and baking the pie.
- Mixing Bowls: One for the lemon filling and one for the meringue.
- Hand or Stand Mixer: You’ll need this to whip the aquafaba into fluffy peaks for the meringue.
- Whisk: For stirring the lemon filling to avoid lumps.
- Saucepan: For cooking the lemon filling until thickened.
- Zester or Grater: To zest the lemons.
- Spatula: For spreading the meringue and scraping the filling into the pie crust.
How to Make Vegan Lemon Meringue Pie
Step-by-Step Instructions
- Prepare the Pie Crust: If you’re using a pre-made crust, bake it according to the package directions. If you’re making your own, press the dough into a 9-inch pie dish and bake it at 350°F (175°C) for about 10-12 minutes until golden brown. Let it cool completely.
- Make the Lemon Filling: In a saucepan, combine the sugar, cornstarch, and turmeric. Slowly whisk in the coconut milk, lemon juice, and lemon zest. Bring the mixture to a boil over medium heat, whisking constantly, and cook until it thickens, about 5-7 minutes. Once thickened, remove it from the heat and stir in the vanilla extract.
- Prepare the Meringue: In a clean mixing bowl, add the aquafaba and cream of tartar. Using a hand or stand mixer, beat the aquafaba on high speed until stiff peaks form, about 5-7 minutes. Gradually add the powdered sugar, vanilla extract, and lemon juice, continuing to beat until smooth and glossy.
- Assemble the Pie: Pour the lemon filling into the cooled pie crust. Spread the meringue on top, making sure to cover the filling completely and create peaks with the back of a spoon.
- Bake the Pie: Bake the assembled pie at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Let the pie cool completely before serving.
Tips for Perfect Vegan Meringue
- Ensure that the mixing bowl and beaters are clean and free of any oil or residue, as this can prevent the aquafaba from whipping properly.
- Use chilled aquafaba for the best results.
- If your meringue doesn’t hold stiff peaks, add a bit more cream of tartar and continue whipping.
Vegan Lemon Meringue Pie Variations & Swaps
Gluten-Free Option
If you’re looking for a gluten-free option, use a gluten-free pie crust. You can find pre-made gluten-free crusts at most grocery stores, or you can make your own using gluten-free flour blends.
Flavor Enhancements
- Lime Twist: Replace some of the lemon juice with lime juice for a tropical twist.
- Herbs: Try adding a bit of fresh mint or basil into the lemon filling for a unique flavor.
- Berry Addition: Swirl in some raspberry or strawberry puree into the lemon filling for a fruity surprise.
How to Store Leftovers
Leftover vegan lemon meringue pie should be stored in the refrigerator. Cover the pie loosely with plastic wrap or foil, and it will stay fresh for 3-4 days. If you want to freeze it, freeze the pie before adding the meringue, as the meringue can become soft after freezing and thawing. When ready to serve, make fresh meringue and bake the pie.
Suggested Pairings with Vegan Lemon Meringue Pie
Drink Pairings
- Iced Tea: A refreshing iced tea with lemon pairs beautifully with the tangy lemon filling.
- Champagne or Sparkling Wine: A glass of bubbly adds elegance to this light, bright dessert.
Food Pairings
- Fresh Fruit Salad: A light fruit salad with berries or citrus will complement the tartness of the lemon.
- Vegan Cheese Platter: A savory cheese platter offers a nice contrast to the sweet, zesty pie.
Frequently Asked Questions (FAQ)
Can I Make the Meringue Ahead of Time?
Yes! You can make the meringue ahead of time and store it in the refrigerator. Just make sure to bring it back to room temperature before spreading it on the pie.
Can I Use Regular Lemon Juice Instead of Fresh?
Fresh lemon juice is best for the bright, fresh flavor it offers, but you can substitute bottled lemon juice if necessary.
How Do I Get the Meringue to Set Properly?
Make sure to use clean equipment and beat the aquafaba until stiff peaks form. Adding cream of tartar helps stabilize the meringue.
Can I Make Vegan Lemon Meringue Pie Without Aquafaba?
Aquafaba is key to creating the meringue, but if you’re allergic, you could experiment with other vegan meringue alternatives such as pea protein.
Can I Freeze Vegan Lemon Meringue Pie?
Yes, you can freeze the pie before adding the meringue. Once it’s ready to serve, top it with fresh meringue and bake.
Conclusion
Vegan lemon meringue pie offers a delicious, dairy-free take on a classic dessert. Whether you’re following a vegan diet or just looking for a fun twist on a favorite treat, this pie delivers in both flavor and presentation. Enjoy it with friends, family, or on your own!
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