Vegan Lemon Meringue Pie
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!
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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!
❔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).
Step 7 – Pour the lemon filling into the pre-baked pie crust and put it in the fridge while you are making the meringue.
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.
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.
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!
Want a quick and easy dessert without so many steps? Try my vegan lemon curd, vegan lemon cupcakes, easy 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!
🍨 More recipes using aquafaba
📌 Be sure to follow me on Pinterest for new vegan recipes!
📋 Vegan lemon meringue pie recipe
Vegan Lemon Meringue Pie
Ingredients
For the Crust
- 1 bottom pie 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
- 1/2 cup water
- 3/4 teaspoon agar agar powder
- 3/4 cup vegan sugar
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.
This looks incredible! I just wanted to ask if there is a way to substitute the tofu for something else? I have a family member with severe soy allergies.
You could swap it with coconut cream or even just omit it completely.
This is the best meringue ever, I’ve never managed to make on that doesn’t melt in a few hours, even with very thick aquafaba. This one stays perfect !
I’m just not overly fond of the vanilla extract taste but it covers the chickpea aftertaste I don’t like, I’ll try again with an other brand maybe, thanks again for this wonderfull recipe <3
I’m so happy that you liked it! My meringues would fall apart too before I started adding the agar agar to them! 🙂
This recipe looks so hopeful for my spouse’s birthday! The question, though, is, can anything substitute for the agar? I am allergic to iodine/seafood. I’ve been able to use some agar and haven’t had a reaction, but if I could use something else, I would feel safer. I also don’t know how much agar I can get away with. I had a really scary reaction once, and sure don’t want that again!!! Thanks!
You definitely don’t want to mess with allergies. You can leave out the agar agar in the pie filling and just increase the cornstarch to 1/3 cup. You can also leave out the agar agar in the meringue topping, but the meringue will not be quite as firm, but it will still work.
Hi! loved the lemon curd. I just wanted to know if you think that the meringue would work with non flavoured jello instead of agar agar. I know it wouldnt be vegan, but i live in a small town and i cant find any agar agar, and i really love how firm looks yours.
Thank you so much, love your recipes 🙂
I’m so happy that you like it, Jacqueline. I think that it would work, but I have never tested it, so I really can’t say. You can leave out the agar agar completely if you want, but it won’t set as firm and it will settle and start to separate after a few hours.
Hello!
I loved the recipe!
I just wanted to know if the calories include the pie crust!
I’m so happy that you liked it! Yes, the calories include the pie crust. 🙂
Delicious flavor and meringue is spot on, but have made this twice now and neither time has the curd set up. I substituted tapioca starch for arrowroot./corn starch. I didn’t think that would be an isuse as I use it liberally subbing for other sauces and such. I am familar with agar and use flakes, generally, at about 1 to 1.5 tbsp per cup of liguid. Any thoughts on getting this to set? I really love the flavor.
If you are using agar agar flakes instead of powder, you will need to use 3 times as much agar agar. This means that you will need 6 tsp. of the flakes in the lemon filling and 2 1/4 tsp of flakes in the meringue. Your pie should set well with these amounts. I’m glad that you like the flavor!
Thank you! This recipe is delicious and is the best vegan lemon curd/lemon filling I’ve tried so far! I’ve tried some for lemon bars but this one is way better; it’s nice and lemony, not too sweet, and set up well. It also didn’t have too much cornstarch and the resulting gummy after taste. I used the filling with a tart dough.
I’m so happy that you like it, Vanessa! 🙂
I’ve made this twice now, one with sticks of agar agar and the second time with powder. Both times I’ve found the quantity of agar stated not enough to set the pie – I thought the first time was just because of the conversion of sticks to powder, but evidently not. Maybe different brands have different strengths? Anyway, when it didn’t set I just scraped it out the base, reheated it and added more, so it wasn’t the end of the world. I thought reheating it after adding the tofu might ruin it but seemed fine, so just thought I’d mention in case it happened to anyone else! 4.5 tsp of the agar agar powder I bought on amazon UK seemed to be the perfect amount for the lemon, set curd but not rubbery at all. I added a 1.25tsp to the meringue as I was worried after what happened to the lemon and that also seemed ok but I’m going to experiment with slightly less next time.
Thanks for a great recipe.
I’m glad that you liked it! I have also wondered if there are different strengths of agar agar, since occasionally people report different results (mostly with my cheese recipe that uses agar agar). Since agar agar is pretty powerful, I think slight variations in measuring makes a big difference too.
I am excited to try this out but dread making syrup. I am wondering if I can just cheat and cook/heat up corn syrup with the agar agar instead?
Gabi, I don’t think that will work. You will still need to boil the agar agar for 6 minutes to get it to activate. It’s really not hard to make the syrup, it’s not fussy like candy making or anything. I hope that you give it a try! 🙂
Hi! Do you know if I could use arrowroot starch instead of cornstarch for this recipe?
Yes, you can use arrowroot instead of cornstarch. Potato starch will also work if you have it. Enjoy! 🙂
Absolutely amazing. My son and DIL are vegan. He wanted his faborite – a lemon meringue pie – for his birthday. After looking at many recipes, I used yours. It turned out amazing. I was just going for looking good, but was not prepared for how incredible this tasted, even to me! Vegan recipes can be daunting, because unless your experienced, you never know how the ingredients will react. In every step of this recipe, what you said would happen did. I made it the day before, and it held up beautifully. I did what I would normally do with a lemon meringue and popped it under the broiler – for just about 1 minute, enough to toast the peaks. No melting or compromising on the texture. I did, however, put it under the broiler after it was refridgerated. Maybe that made the difference. Thank you for posting this recipe that was a hit with everyone!
I’m so happy that you all liked it! It’s great to hear that my instructions were clear. It’s one of the more complicated things that I make, but totally worth it! Glad that the broiler method worked for you. I think that having the pie completely chilled first is the key to making that work! Thanks for commenting! 🙂
Do you wait that lemon curd filling is completely cool before adding warm meringue on it?
No, it doesn’t need to be completely cool. I usually make the lemon curd, pour it in the pie shell and pop it in the fridge while I make the meringue. It’s cool enough to top with the meringue by then without a problem. Hope you enjoy it! 🙂
Thank you Monica for this recipe! I made this for a colleague’s birthday and it was a big success! 🙂
There are two pies they remind me of my childhood; sweet potato and lemon meringue (saving the best for last). As a teenager I would crave lemon meringue so I set out to learn to make them. Fortunately for me, the most recognizable cornstarch container listed both ingredients and directions as to how to build this delicious confection of which o have made many.
Flash forward a couple decades to the summer of 2017 when my family decided to cut out animal proteins… but, my pies. My lemon meringue… pie… huge sad face. It’s been two years and change since I’ve had one, homemade or other wise. Until recently, sort of. I have attempted his recipe twice so far and though the flavors are spot on, I have be challenged with lemon soup, under the perfectly aerated meringue, rather than a thick “gelatinous” lemony delicacy as expected. I first thought I hadn’t used enough agar agar so I increased the amount by ½ teaspoon. (2 to now 2.5 tsp).
It turn out a little better the second time, yet the soupy lemony mixture resides underneath. Cook time directions were duly followed.
I ask, should I increase agar agar amount yet again? If so by how much? I cross reference many recipes to accommodate my pantry and found a recipe for lemon bars which call for 2 Tbs agar agar and a measure of arrowroot… any thoughts or suggestions.
Hi, I share your love of lemon meringue pie! 🙂 I’m not sure what is happening to your lemon filling. Are you using enough corn starch? I have made it a few times while doing recipe testing with just the corn starch alone (no agar agar) and it still set for me. I added a small amount of agar agar to the filling to give it just a little extra firmness. (Another though, are you draining all the water out of your tofu before adding it to the filling? This may account for extra liquid making it not set). I hope that helps and you are able to make a perfect vegan lemon meringue soon! 🙂
This recipe is absolutely amazing, I made this recently and it was so delicious I just made it again to take to a family BBQ tomorrow. I did make a few changes, using a store bought graham cracker crust because none of us like pastry crusts, and substituting lime juice and zest to make a key lime version and it worked so perfectly.
The meringue is the real star of the show however, it is silky smooth, luscious, fluffy, and light, and held it’s structure for several days.This was my first time using aquafaba and I was so worried that it was going to taste like chickpeas, but it doesn’t at all. It’s perfectly sweet, with a creaminess of vanilla that’s just right. Thank you for an awesome recipe that I know I will be using for years to come!
I’m so happy that you liked it, Katya! I spent many hours perfecting the meringue recipe, so I’m so happy to hear that you like it. It is really crazy that the aquafaba can taste so good! 🙂
This looks gorgeous! Unfortunately I’m allergic to soy so no tofu. What does the tofu do in the curd? IM Trying to think of a substitute but not sure of its role. Thank you!!!
Hi Kate, the tofu replaces the egg in a traditional lemon meringue recipe. It gives it a little bit of a richer and creamier flavor. I have made this pie without it though and it is very good as well. My husband actually liked it better without the tofu, so I would say, just to leave it out! Hope you enjoy it! 🙂
Thanks for the recipe. Since I don’t have a blowtorch, would it be possible to put this under the broiler instead to get the browned effect? I know you said it didn’t work well in the oven, but that would have heat circulating all around it, whereas a broiler is directly from above. I’m not sure. What do you think? When you said it didn’t turn out well in the oven, what happened exactly?
I used the broiler when I put it in the oven and it started to melt and deflate the meringue. I couldn’t get it to look toasted on top, just kind of melty. It’s a lot of work to make it, so I would hate for it to deflate on you in the oven. You can just leave it untoasted if you don’t have one.
Brilliant, just did this. My friend loved it. So much fun making vegan treats which don’t taste like the cliched sawdust (Other folks’ perception of how vegan food is).
Totally delicious, and quite easy, never thought of using agar agar before.
🙂 🙂
Big thumbs up from me
Oh, I’m so happy that you tried it and liked it!!! 🙂
Hi, thank you so much for this recipe, it looks wonderful! I’m really looking forward to trying this for my Mum’s 80th birthday. Would it be possible to cook the meringue in the oven please? I don’t have a kitchen torch
I have tried it in the oven a few times and it didn’t work well for me. I made it once when we were away at a beach house and I used a long-handled lighter and that worked okay. I’ve also used my husband’s welding torch. If you don’t find something that works, it’s good without browning it too. Hope you all enjoy it and Happy Birthday to you Mum! 🙂
Thanks so much for sharing this recipe. I would like to try it with orange, instead of lemon. Would you recommend an equal substitution of orange for lemon or, because orange is not as powerful, it should have more added?
I have never made it with orange, so I’m not quite sure. I would guess that it would need less sugar than the lemon version. You will just have to taste the filling as you make it and adjust it to the sweetness you want. Also, if it doesn’t have enough flavor, you may want to add a tsp of orange extract as well to boost the flavor. I’ll have to give it a try. It sounds delicious! Great idea!
Can I make it today for Tuesday?
Hi Karen, I have made it a day ahead before, but not 2 days, but it should be okay if you make it tonight. The crust may get slightly soggy. You will also want to cover it so some air can still flow around it. I usually put some toothpicks in the top and cover with plastic wrap. Enjoy! 🙂
I think this is the first lemon pie recipe I found that doesn’t call for any baking in the oven (other then the pie crust). Seems pretty straight forward. Making it for Christmas dinner. Hope it works out
Thanks Lisa! Hope that you and your family enjoy it on Christmas! (I made it for Thanksgiving this year and even non vegans liked it)! 🙂
Hi — I haven’t made this yet but wanted to thank you for creating a recipe without oil for one of my favorite pies. I often skip over such recipes because they usually are loaded with oil in some form. I’m so glad I clicked on your link. I am excited to try this for the holidays! Btw, your photos are beautiful…
You are welcome! Thanks so much for the complement! It means a lot! 🙂
My sister and I made this for my father’s birthday yesterday! It was delicious! I couldn’t believe how perfectly it set! I still have a slice in the fridge and it still looks perfect. I made one of these before, but didn’t use the agar agar and the meringue just kind of melted after a few hours. This is genius!
Thanks! I’m so happy that you liked it Kara. I have the same problem with my meringue deflating, that is why I came up with this method. I hope that this pie made your father’s birthday special! 🙂