A Pie Worth the Whisking

The first time I whipped aquafaba into glossy peaks, I could hardly believe chickpea liquid could become such a beautiful meringue. Layered over a bright lemon filling and crisp pastry, this pie feels classic, delicate, and completely plant-based. It is one of my favorite Vegan Lemon Desserts when I want to make something truly special.

Bright, Fluffy, and Classic

This pie has everything I love in a lemon dessert: a crisp crust, tangy lemon filling, and a cloud-like topping. Aquafaba creates the meringue without eggs, while cornstarch helps the lemon layer set firmly. The meringue usually needs several minutes of whipping to reach stiff, glossy peaks, so an electric mixer makes the process much easier.noracooks+1

Ingredients

• 1 vegan 9-inch pie crust
• 1¼ cups granulated sugar
• ¼ cup cornstarch
• 1 tablespoon arrowroot powder
• ½ teaspoon fine sea salt
• 1½ cups unsweetened oat milk
• ¾ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• ¼ teaspoon turmeric
• 1 teaspoon vanilla extract
• ¾ cup aquafaba
• ¼ teaspoon cream of tartar
• ½ cup powdered sugar

Build the Pie

1. Preheat the oven to 375°F.
2. Blind-bake the vegan pie crust according to its package or recipe instructions.
3. Cool the crust completely.
4. Whisk the granulated sugar, cornstarch, arrowroot, and salt in a saucepan.
5. Gradually whisk in the oat milk.
6. Add the lemon juice, lemon zest, and turmeric.
7. Cook over medium heat, whisking constantly.
8. Bring the mixture to a gentle boil.
9. Continue cooking until thick and glossy.
10. Remove the saucepan from the heat.
11. Stir in the vanilla extract.
12. Pour the lemon filling into the cooled crust.
13. Refrigerate for at least 2 hours.
14. Beat the aquafaba and cream of tartar until soft peaks form.
15. Add the powdered sugar gradually while beating.
16. Continue beating until stiff, glossy peaks form.
17. Spread the meringue over the chilled filling.
18. Toast the peaks with a kitchen torch.
19. Chill briefly before slicing.
20. Serve cold.

Easy Ways to Change It

• Use a graham-style vegan crust instead of pastry.
• Add a thin layer of raspberry compote beneath the lemon filling.
• Pipe the aquafaba meringue into decorative peaks.
• Add extra lemon zest over the toasted topping.
• Use almond milk instead of oat milk if preferred.
• Make mini pies in individual tart shells.

Pro Tips

• Use chilled, unsalted aquafaba for the most stable meringue.
• Make sure the mixing bowl and beaters are completely clean and grease-free.
• Whisk the lemon filling constantly to prevent lumps.
• Let the filling chill fully before adding the meringue.
• Add powdered sugar slowly so the meringue stays smooth.
• Toast the meringue carefully because aquafaba browns quickly.

FAQs

What is aquafaba?
Aquafaba is the liquid from cooked chickpeas, usually drained from a can or homemade batch. When whipped, it becomes airy and can replace egg whites in vegan meringues.

Why is my aquafaba meringue not forming stiff peaks?
The bowl may contain grease, or the aquafaba may be too thin. Use a clean bowl, add cream of tartar, and keep whipping with an electric mixer until the peaks become glossy and firm.

Can I make this pie without turmeric?
Yes, turmeric is optional and mainly adds a gentle golden color. Leaving it out will not affect the structure or lemon flavor.

Why is my lemon filling too runny?
It may not have reached a full simmer, or it may not have chilled long enough. Cook it until thick and glossy, then refrigerate the assembled pie until fully set.

How should I store vegan lemon meringue pie?
Cover the pie loosely and refrigerate it for up to three days. The meringue is best within the first day, as it may soften slightly over time.

Vegan Lemon Meringue Pie

This classic vegan lemon meringue pie features a crisp pastry crust, bright and tangy lemon filling, and a fluffy aquafaba meringue topping. Cornstarch and arrowroot help the filling set firmly while whipped chickpea liquid creates a glossy, egg-free finish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Chilling Time 2 hours hrs 20 minutes mins

Total Time 3 hours hrs 10 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

Vegan Lemon Pie

• 1 vegan 9-inch pie crust
• 1 1/4 cups granulated sugar
• 1/4 cup cornstarch
• 1 tbsp arrowroot powder
• 1/2 tsp fine sea salt
• 1 1/2 cups unsweetened oat milk
• 3/4 cup fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1/4 tsp turmeric optional, for color
• 1 tsp vanilla extract

Aquafaba Meringue

• 3/4 cup aquafaba chilled
• 1/4 tsp cream of tartar
• 1/2 cup powdered sugar

Equipment

• 9-inch Pie Pan
• Saucepan
• Whisk
• Electric mixer
• Kitchen Torch

Method

 

1. Preheat the oven to 375°F (190°C).
2. Blind-bake the vegan pie crust according to its package or recipe instructions.
3. Cool the crust completely.
4. Whisk the granulated sugar, cornstarch, arrowroot powder, and salt in a saucepan.
5. Gradually whisk in the oat milk until smooth.
6. Add the lemon juice, lemon zest, and turmeric.
7. Cook over medium heat, whisking constantly to prevent lumps.
8. Bring the mixture to a gentle boil.
9. Continue cooking until the filling is thick and glossy.
10. Remove the saucepan from the heat.
11. Stir in the vanilla extract.
12. Pour the lemon filling into the cooled crust.
13. Refrigerate for at least 2 hours, until fully chilled and set.
14. Beat the chilled aquafaba and cream of tartar with an electric mixer until soft peaks form.
15. Add the powdered sugar gradually while continuing to beat.
16. Continue beating until stiff, glossy peaks form.
17. Spread the meringue over the chilled lemon filling, or pipe it into decorative peaks.
18. Toast the meringue peaks carefully with a kitchen torch.
19. Chill briefly before slicing.
20. Serve cold.

Notes

Use chilled, unsalted aquafaba and make sure the mixing bowl and beaters are completely clean and grease-free for the most stable meringue. Whisk the lemon filling constantly to prevent lumps and let it chill fully before adding the meringue. Add powdered sugar gradually while whipping, and toast the aquafaba carefully because it can brown quickly. For variations, use a vegan graham-style crust, add a thin layer of raspberry compote, pipe decorative meringue peaks, add extra lemon zest, substitute almond milk for oat milk, or make individual mini pies. Cover loosely and refrigerate for up to three days; the meringue is best within the first day.

A Bright, Fluffy Finish

This vegan lemon meringue pie is a beautiful reminder that plant-based desserts can feel just as classic and special. The crisp crust, tangy filling, and toasted aquafaba topping create a lovely contrast in every slice. It is perfect for vegan baking, holiday tables, or anyone searching for easy vegan desserts. Serve it cold and enjoy the lemony cloud on top.

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