Vegan Lemon Meringue Pie Recipe

Written by Sophie Barrow

Vegan Lemon Meringue Pie Recipe

Lemon meringue pie might seem unlikely if you have a vegan diet. But no longer! This recipe is sweet, tangy and the ideal dinner party pudding. 


  • 1 vegan pie pastry
  • 200g caster sugar
  • 2 tbsp all-purpose flour 
  • 4 tablespoons cornstarch 
  • 1 pinch of sea salt 
  • 350ml water
  • 125ml lemon juice 
  • 1 tbsp lemon zest
  • 3 drops lemon extract 
  • 1-2 drops organic yellow food colouring 
  • 1 tbsp vegan butter
  • 1 small pack silken tofu
For the egg-free meringue 
  • 10 tbsp aquafaba 
  • 1/2 teaspoon cream of tartar 
  • 115g caster sugar 
  • 5 drops vanilla extract 
  • 1/2 teaspoon xanthin gum 


  1. Preheat the oven to 180°C
  2. Roll the pie pastry to about 1/8" inch thick and place in a 9" pie baking tray
  3. crimp the edges and prick the bottom of the pastry several times
  4. Bake the crust for about 10-12 minutes until its golden, then set aside to cool. 

For the lemon pie filling 

  • Combine the sugar, flour, cornstarch and salt in a saucepan, then stir with a whisk.
  • Place the pan over a medium-high heat and add the water, lemon juice, lemon zest and lemon extract. Once boiling, reduce the heat to medium and simmer for 3-5 minutes until the mixture is thick. 
  • Remove the pan from the heat and add the vegan butter and food colouring. Then stir until combined and set aside. 
  • In a food processor, blend the tofu until smooth. Add the lemon mixture, then blend until smooth. Put this mixture back in the saucepan and over a low heat while you make the meringue. 

For the meringue 

  • Pour the liquid from one can of chickpeas in a bowl and add the cream of tartar. Then mix for a minute until the mixture is frothy. 
  • While mixing the chickpea brine, add one tbsp of sugar at a time. Once its all added, continue to mix on a medium heat until soft peaks form. 
  • Add the vanilla and xanthin and keep mixing until stiff peaks form. 

Assemble and Bake the Pie

  • Spoon the warm lemon custard onto the pie crust, then top with meringue. 
  • With a spoon, push the meringue to the edges of the crust making sure they touch. Then make wispy dollops of meringue on the top. 
  • Bake for 20 minutes until the meringue begins to brown. Turn up the heat to 200°C and cook for another 5-10 minutes until the meringue has golden edges. 
  • Remove from the oven and cool for an hour, then refrigerate! 

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