Naturally Lemon Meringue

Vegan Lemon Meringue

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There’s something magical about a good lemon meringue pie—the balance of tart lemon filling, sweet fluffy meringue, and a tender crust. And yes, it’s absolutely possible to recreate all of that magic without dairy! This Vegetarian Lemon Meringue Pie uses aquafaba—the liquid from a can of chickpeas—to whip up a light, airy meringue that looks and tastes just like the classic version. It’s simple, it’s elegant, and it’s a dessert that surprises everyone who tries it.

Did you know? Lemons have antioxidant and cancer-fighting properties, helps prevent diabetes and constipation.

The lemon filling is bright, silky, and perfectly tangy, made with fresh lemon juice, zest, and plant-based ingredients that come together into a smooth custard-like texture. Pair that with your favorite vegetarian pie crust (store-bought or homemade), and you’ve got a dessert that’s not only delicious but also refreshingly light. The contrast between the creamy lemon interior and the cloud-like aquafaba meringue creates that familiar lemon-meringue experience—without any compromise.

What really sets this recipe apart is the aquafaba meringue. With a little sugar and patience, aquafaba whips into glossy peaks that toast beautifully in the oven. It’s one of those plant-based wonders that feels almost unbelievable the first time you try it. Whether you’re serving this for holidays, potlucks, or just because you’re craving something sweet and citrusy, this vegan lemon meringue pie will win hearts every time. It’s proof that plant-based baking can be just as impressive—and even more fun—than the traditional approach.

Servings: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Equipment Needed: Fork, Spoon, Hand Mixer, Bowl, Pot, Baking Pan

Ingredients:

Pie~

1 Pie Crust (fat free)

2 Meyer Lemons OR 3 Lemons, zest the rinds before juicing, equal 1/2 Cup Lemon Juice

1/2 Cup Water

1/2-3/4 Cups Cane Sugar

3/4-1 Cup Almond Milk

1/4 teaspoon Sea Salt OR Pink Himalayan Salt

2 Tablespoons Coconut Flour

4 Tablespoons Cornstarch

Zest of 1 Lemon

Vegetarian Meringue~

2 Egg Whites

3 Tablespoons Cane Sugar

*Whip Egg Whites until foamy, adding sugar little by little and spread on top

Vegan Meringue~

6 Tablespoons Liquid from a can of Chickpeas (aquafaba)

1/4 teaspoon Baking Powder

1/2 Cup Cane Sugar

1/2 teaspoon Vanilla Extract

*Using a hand mixer, gradually add ingredients, then spread

Directions:

1. Pre heat Oven to 350 degreees. Remove Pie Crust from packaging and poke Pie Crust with several holes all over the Pie Crust bottom. Brown Pie Crust for 10 minutes. Next, mix all the Lemon Pie ingredients in a bowl, then pour it into the on the stove top, stirring constantly on Medium High heat. Once Pie Crust if done, pour the Lemon Pie mixture into the baked Pie Crust and set aside.

2. Featured below is the Vegan Meringue version.

3. Notice how it get thicker and thicker as you mix.

4. Once it is thick enough, pour the Vegan Meringue onto the Lemon Pie

5. Bake in Oven for 20 minutes. Eat & Enjoy!

Did you know? Lemons have a large amount of potassium which is a benefit for those suffering with problems heart problems.

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Naturally Lemon Meringue Pie

Servings: 8

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Equipment Needed: Fork, Spoon, Hand Mixer, Bowl, Pot, Baking Pan

Ingredients:

Pie~

1 Pie Crust (fat free)

2 Meyer Lemons OR 3 Lemons, zest the rinds before juicing, equal 1/2 Cup Lemon Juice

1/2 Cup Water

1/2-3/4 Cups Cane Sugar

3/4-1 Cup Almond Milk

1/4 teaspoon Sea Salt OR Pink Himalayan Salt

2 Tablespoons Coconut Flour

4 Tablespoons Cornstarch

Zest of 1 Lemon

Vegetarian Meringue~

2 Egg Whites

3 Tablespoons Cane Sugar

*Whip Egg Whites until foamy, adding sugar little by little and spread on top

Vegan Meringue~

6 Tablespoons Liquid from a can of Chickpeas

1/4 teaspoon Baking Powder

1/2 Cup Cane Sugar

1/2 teaspoon Vanilla Extract

*Using a hand mixer, gradually add ingredients, then spread

Directions:

1. Pre heat Oven to 350 degrees. Remove Pie Crust from packaging and poke Pie Crust with several holes all over the Pie Crust bottom. Brown Pie Crust for 10 minutes. Next, mix all the Lemon Pie ingredients in a bowl, then pour it into the on the stove top, stirring constantly on Medium High heat. Once Pie Crust if done, pour the Lemon Pie mixture into the baked Pie Crust and set aside.

2. On the Meringue: As you mix, you will notice how the Meringue will get thicker and thicker as you mix. Pour it onto the Lemon Pie when it hits thickness you desire.

3. Bake in Oven for 20 minutes. Eat & Enjoy!