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World’s Best Vegan Lemon Meringue Pie Recipe

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4 from 27 reviews

  • Author: Ava
  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings
  • Diet: Vegan

Description

This World’s Best Vegan Lemon Meringue Pie features a flaky vegan pie crust, a tangy lemon filling made from fresh lemon juice and a silky egg replacer, and a luscious aquafaba-based vegan meringue topping. It combines classic tart and sweet flavors with a plant-based twist that’s perfect for anyone craving a traditional dessert without dairy or eggs.

Ingredients

Pie Crust

  • 1 cup all-purpose flour
  • 1/4 cup vegetable shortening, chilled
  • 1/4 cup vegan butter, chilled
  • 1/2 teaspoon salt
  • 2-3 tablespoons cold water

Lemon Pie Filling

  • 1 1/4 cups white sugar (organic preferred)
  • 1/8 teaspoon salt
  • 6 tablespoons cornstarch
  • 2 cups boiling water
  • 1 tablespoon lemon zest
  • 1/4 cup vegan butter (non-dairy)
  • 4 tablespoons JUST Egg (egg replacer)
  • 1/2 cup fresh lemon juice

Vegan Meringue

  • 200 ml aquafaba (liquid from one 15 oz. can chickpeas)
  • 1/2 teaspoon cream of tartar
  • 2 1/4 cups powdered sugar (organic, vegan)
  • 1/2 vanilla pod, seeds scraped
  • 1 teaspoon xanthan gum (for thickening)
  • 1 tablespoon lemon zest (optional, for garnish)

Instructions

  1. Basic Vegan Pie Crust: In a large mixing bowl, combine the flour and salt. Use a pastry cutter or fork to work the chilled vegetable shortening and vegan butter into the flour until the mixture becomes crumbly with pea-sized pieces. Add cold water a tablespoon at a time and form a dough ball. Wrap in plastic wrap and refrigerate for 1-2 hours.
  2. Roll Out Dough: Prepare a floured, clean surface such as a cutting board or silicone mat. Roll the chilled dough into an 11 to 12-inch circle, dusting rolling pin and surface with flour to prevent sticking.
  3. Fit Dough into Pie Dish: Carefully lift the rolled dough with the rolling pin and place it into the pie dish. Lightly press dough into the dish without tearing. Trim excess dough around the rim using a sharp knife and create a decorative edge by pinching or pressing with a fork.
  4. Blind Bake Crust: Prick the bottom of the crust several times with a fork to prevent bubbling. For extra care, line the shell with parchment paper and weigh down with pie weights or dried beans. Bake the crust at 425°F (220°C) for about 10 minutes or until edges turn slightly golden. Remove from oven.
  5. Make Lemon Pie Filling: In a medium saucepan, combine sugar, salt, and cornstarch. Add boiling water and lemon zest. Cook over medium-low heat, whisking continuously for 10-15 minutes until thickened. Remove from heat and add vegan butter without stirring.
  6. Combine JUST Egg and Lemon Juice: In a small bowl, whisk together JUST Egg and lemon juice. Pour this mixture into the hot filling and stir until fully combined. Strain the filling through a wire strainer to remove lumps or seeds.
  7. Fill Pie Shell and Bake: Pour the strained lemon filling into the pre-baked pie crust. Bake at 400°F (204°C) for 10 minutes. Remove from oven and place on wire rack.
  8. Prepare Vegan Meringue: Preheat oven to 325°F (163°C). Pour aquafaba into a mixing bowl and add cream of tartar. Using an electric mixer, whisk at medium speed for 3-5 minutes until foamy, then increase to high speed and whisk until stiff peaks form (5-10 minutes).
  9. Add Sugar and Flavorings: Gradually add powdered sugar, one tablespoon at a time, while continuing to whisk until a stiff meringue forms. Add scraped vanilla seeds and xanthan gum, whisk for an additional 30 seconds to incorporate.
  10. Pipe or Spoon Meringue onto Pie: Spoon the meringue into a large piping bag fitted with a star tip and pipe meringue over the pie filling, covering completely. Alternatively, dollop meringue with a spatula or large spoon to cover evenly.
  11. Bake Meringue: Bake the pie at 325°F (163°C) for about 18 minutes or until the meringue peaks are lightly browned. The filling will remain slightly wobbly.
  12. Cool and Chill: Remove pie from oven and cool on a wire rack for 20-30 minutes. Optionally, sprinkle with lemon zest. Refrigerate uncovered for 1-2 hours until the filling fully sets before serving.

Notes

  • Keep fats cold when making the crust to ensure a flaky texture; do not overwork the dough.
  • Blind baking the crust prevents shrinking and bubbling.
  • JUST Egg is a plant-based egg replacer important for the lemon filling.
  • Aquafaba is the liquid from canned chickpeas and acts as the vegan meringue base.
  • Use organic and vegan-certified sugars for best dietary compliance.
  • Use a star nozzle if possible to pipe the meringue beautifully; otherwise spoon dollops evenly.
  • Let the pie cool and chill fully for best texture and flavor.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/worlds-best-vegan-lemon-meringue-pie-recipe/