This is the best vegan lemon meringue pie ever!  Made with a creamy lemon filling and topped with a perfectly fluffy vegan meringue that will not deflate.  It is simply delicious, and totally free of eggs and dairy. You may not have thought that it was possible, but I promise that this recipe is a crowd-pleaser!

A pie dish with a vegan lemon meringue pie with a large slice taken out of it. Made with vegan lemon curd and aquafaba meringue topping.

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Get ready to impress your friends and family with this perfect vegan lemon meringue pie! It has a perfectly flavored lemon curd filling topped with a vegan meringue that is light and fluffy, yet won’t deflate!

🍳 Egg-replacements for vegan pie

Most lemon meringue pies call for egg in the lemon filling.  This works to stabilize the filling and make it firm enough to cut a slice.  It also gives it some protein and makes the filling slightly creamy.  To replace the eggs in my vegan version, I use 3 key things…

  • Some silken tofu in the lemon curd to give it that protein and make it creamy.
  • Some agar agar in both the lemon curd and the meringue to stabilize it and make it firm enough to slice.
  • Aquafaba to make a vegan meringue.  You do this by whipping up the liquid from a can of chickpeas until it forms a fluffy meringue.  I then add a sugar solution made with agar agar to sweeten and stabilize it!  This is a key ingredient to making a perfect vegan meringue that won’t start to deflate after a few hours!
A slice of a lemon meringue pie with a fork in it.

❔What is agar agar?

Agar agar is derived from seaweed.  It is a clear, tasteless powder that gels when cooked, much like gelatin only it is vegan.  I use it in both the lemon curd layer and in the meringue layer to stabilize them and hold them firm.  Pies made without this will be mushy and the meringue will start to separate and deflate after a few hours.  A little agar agar is a key to keeping your pie firm, even the next day.

Note:  I prefer to use the powdered form of agar agar, but if you can only find the flakes, you will need to use 3 times as much, so you will use 6 tsp of the flakes in the lemon curd and 2 ¼ tsp of flakes in the meringue.  It is very expensive at natural food stores, but I get it for a great price at my local Asian market or on Amazon.

🥄 How to make vegan lemon meringue pie

To make a bottom crust for your pie

Step 1 – You can use your favorite pie crust recipe, a store-bought pre-made crust, my easy vegan pie crust, or if you are gluten-free, use my gluten-free pie crust recipe.

Step 2 – Whatever crust you use, bake it for about 20 minutes until slightly golden around the top of the crust.

To make the lemon curd filling

Step 3 – In a medium-sized saucepan, add cold water, sugar, agar agar, corn starch, lemon juice, salt, and turmeric.

Step 4 – Stir all the ingredients well until the corn starch is dissolved and then turn on the heat to medium.

Step 5 – Heat the lemon curd over medium heat until it begins to boil and then turn the heat down, so it continues to slowly boil for 6 minutes.

Step 6 – Turn off heat and add the tofu and use an immersion blender to blend until smooth. (or pour the lemon curd into a blender with the tofu and blend until very smooth).

Steps showing the preparation of the pie filling including heating the mixture and blending in the tofu.

Step 7 – Pour the lemon filling into the pre-baked pie crust and put it in the fridge while you are making the meringue.

Two photos showing the lemon curd being poured into the pie crust.

To make the Meringue

Step 9 – Add aquafaba (chickpea liquid) to the bottom of a large mixing bowl with the cream of tartar or lemon juice and beat for 7 minutes until it forms a stiff meringue.

Step 10 – Add 2 tsp of vanilla and beat again for another minute.

A series of 4 pictures showing the steps for making perfect vegan aquafaba meringue.

Step 11 – Turn off the beaters and make your syrup.

Make the syrup to set the meringue

Step 12 – In a small saucepan, add water and agar agar and boil for 3 minutes.

Step 13 – Then add the sugar and boil for 3 more minutes stirring constantly.

Step 14 – Then immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.

Step 15 – Beat the syrup and the mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny.

A series of 4 pictures showing the steps of melting the agar agar and adding sugar to make a syrup to add to the meringue that will set the aquafaba.

Step 16 – Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula.  (You must work quickly because the meringue will start to set once it cools).

Step 17 – Let your pie cool in the fridge for another hour allowing it to set completely.

Step 18 – Then use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color. (This is optional and only for aesthetics).

👩🏻‍🍳 Pro tips

  • Use agar agar in both the lemon curd and the aquafaba meringue to stabilize it and make it firm and perfect for slicing. Measure your agar agar carefully, slight changes in the amount will affect the firmness of your pie.
  • You can use fresh or bottled lemon juice.  You may also add some lemon zest to the lemon curd pie filling for an extra lemony flavor.
  • If you are gluten-free, please use my gluten-free pie crust recipe.  I spent years perfecting and I truly believe that it is the best gluten-free pie crust out there!
  • Work quickly when making the aquafaba meringue.  It will set once it cools, so it needs to be added to the pie while it is still warm.
  • If you don’t have a kitchen torch, you can use a regular torch, but be very careful. 

Note:  This is definitely a pie that has a few more steps than the average dessert, but it is well worth your time and effort when you have a picture-perfect 100% vegan lemon meringue pie to share with your friends and family!  Follow my steps and use the agar agar, and I promise it will be delicious!

If you want a similar dessert with a little less work, try my perfect vegan lemon bars!

A slice of a vegan lemon meringue pie with the large pie and lemons in the background.

Want a quick and easy dessert without so many steps?  Try my vegan lemon curd, vegan lemon cupcakeseasy no-bake vegan cheesecakes, or my easy vegan pumpkin pie!  It’s truly the best vegan pumpkin pie ever! 

Have some extra agar-agar to use up after this recipe?  Give these easy vegan lemon bars,  vegan jello, or vegan jello shots a try!

📌 Be sure to follow me on Pinterest for new vegan recipes!

📋 Vegan lemon meringue pie recipe

A close up of a slice of a classic vegan lemon meringue pie with aquafaba meringue topping and vegan lemon curd.
5 from 14 rating

Vegan Lemon Meringue Pie

A classic lemon meringue pie made vegan.

Ingredients

For the Crust

For the Lemon Curd Filling

  • 1 1/4 cup water
  • 3/4 cup lemon juice
  • 1 1/4 cup vegan sugar
  • 2 teaspoons agar agar powder, or 6 tsp. agar agar flakes
  • 1/4 cup corn starch, or potato starch
  • 1/4 teaspoon salt
  • 1/8 teaspoon turmeric, or a drop of yellow food coloring (for color)
  • 1/3 cup silken tofu, or very soft tofu

For the Vegan Meringue

  • 1/2 cup aquafaba, (the liquid from a can of chickpeas aka garbanzo beans)
  • 1/4 teaspoon cream of tartar, or lemon juice
  • 2 teaspoons vanilla extract

For the Syrup to Stabilize the Meringue

Instructions
 

To Make the Vegan Pie Crust:

  • Use your favorite pie crust recipe, a pre-made crust, or use my gluten-free pie crust recipe.  Whatever crust you choose, bake it at 400°F (200°C) for 20 minutes and then let it cool.

To Make the Vegan Lemon Curd Filling:

  • In a medium-sized saucepan, add 1 1/4 cup cold water, 3/4 cup lemon juice, 1 1/4 cup sugar, 2 tsp agar agar, 1/4 cup corn starch, 1/4 tsp salt, and 1/8 tsp turmeric.
  • Stir all the cold ingredients until the corn starch is dissolved. Turn on the heat to medium.
  • Heat the lemon curd over a medium heat until it begins to boil. Turn the heat down, so it continues to slowly boil for 6 minutes. (This activates the agar agar.)
  • Turn off heat and add the tofu. Use an immersion blender to blend until smooth. (or pour the lemon curd into a blender with the tofu and blend until very smooth – be careful, it will be hot and sticky).
  • Pour your hot lemon curd into your cooked pie shell and place it in the fridge to start cooling.

To Make the Vegan Meringue Pie Topping:

  • Add 1/2 cup aquafaba (chickpea liquid) to the bottom of a large mixing bowl with 1/4 tsp cream of tartar or lemon juice. Beat for 7 minutes until it forms a stiff meringue.
  • Add 2 tsp of vanilla and beat again for another minute before turning off the beater and making your agar agar syrup.

To Make the Syrup to Stablize the Meringue:

  • In a small saucepan, add 1/2 cup water and 3/4 tsp agar agar and boil for 3 minutes.
  • Then add 3/4 cup sugar to the agar mixture and boil for 3 more minutes stirring constantly.
  • Immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium.
  • Beat the syrup into the aquafaba mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny.

To Assemble Your Pie:

  • Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula.  (You must work quickly because the meringue will start to set once it cools).
  • Let your pie cool in the fridge for another hour, allowing it to set completely.
  • Use a kitchen torch to toast the top of the meringue giving the peeks some golden-brown color. (optional)

Notes

  • Use agar agar in both the lemon curd and the aquafaba meringue to stabilize it and make it firm and perfect for slicing.
  • Measure your agar agar carefully, slight changes in the amount of powder will affect the firmness of your pie.
  • You can use fresh or bottled lemon juice.  You may also add some lemon zest to the lemon curd pie filling for an extra lemony flavor.
  • If you are gluten-free, please use my gluten-free pie crust recipe.  I spent years perfecting it, and I truly believe that it is the best gluten-free pie crust out there!
  • Work quickly when making the aquafaba meringue.  It will set once it cools, so it needs to be added to the pie while it is still warm.
  • I don’t recommend toating the top of your pie in the oven.  The meringue can become too hot and deflate or melt.  A kitchen torch works best.
Serving: 1slice, Calories: 179kcal, Carbohydrates: 45g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 63mg, Potassium: 45mg, Fiber: 1g, Sugar: 41g, Vitamin C: 7mg, Calcium: 4mg, Iron: 1mg
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