Vegan Lemon Meringue Pie

This vegan lemon meringue pie is made with a tangy-sweet homemade lemon pie filling and topped with a gorgeous vegan meringue. If you’re looking for the best lemon pie, this recipe is perfect.

A slice of lemon meringue pie on a plate sits in front of the rest of the pie.

I have long been a fan of the lemon pie, so when my opportunity came to create a vegan version, I jumped on it! Combining my love of baking with my admiration for the lemon pie was a natural fit.

How to Make Vegan Lemon Meringue Pie

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

If you knew how easy it was to make the best lemon meringue pie, you’d be making them for every dessert. Why? Because they look so glamourous. There’s nothing like that beautiful meringue on top.

And, besides, most everyone I know loves lemon pies.

Here are the ingredients you’ll need to make this homemade lemon meringue pie: A pie crust (more about that below), sugar, flour, cornstarch, lemon juice, lemon zest, water, lemon extract, butter, and silken tofu.

You can add a little yellow food coloring if you’d like too, to get an extra pop of yellow color.

Looking down on ingredients on a counter, like sugar, water in a measuring cup, butter, lemons, etc.

It’s not an extensive list of ingredients to make a vegan lemon meringue pie, which is another reason we love serving it.

Step One: Prepare the Vegan Meringue

If you haven’t made vegan meringue yet, you’re in for a treat. Here are the ingredients involved in a vegan meringue: the liquid (brine) from a can of chickpeas, cream of tartar, sugar, vanilla, and xanthan gum.

I love this post from America’s Test Kitchen about using aquafaba for meringues and other baked goods.

Ingredients for vegan meringue on a counter, including chickpeas, sugar, and vanilla.

Follow my instructions for making vegan meringue. It takes several minutes of whipping, but it’s well worth it! When the meringue is done, set it aside while you make the lemon curd.

When you’re ready to spread the meringue out over the warm lemon pie curd, here’s a great tip. It helps to start on the outside of the pie and work your way in when topping a pie with meringue.

A bowl is pouring meringue over the top of a lemon pie.

As with any meringue recipe for pie, be sure to spread the meringue over hot custard, and be sure it touches the crust around the whole pie. This prevents the meringue from weeping or pulling away from the pie crust.

A lemon pie is topped with unbaked meringue.

Use your spoon to create peaks in the meringue. These peaks will turn a nice golden color when baked.

Meringue on a pie before it's baked.
Use a spoon to press meringue up to the edges of the crust and to create peaks.

Step Two: Lemon Curd — Version 1

To prepare the lemon pie filling recipe with tofu, combine sugar, flour, cornstarch, and salt in a saucepan. Place it on a burner over medium heat and add water, and lemon juice. Stir to combine and continue stirring occasionally until it comes to a boil. Reduce heat to medium and simmer for 3–5 minutes.

Note: You can add agar agar flakes to the above mixture for a thicker curd. You can find agar flakes at most health food stores and online.

Remove from heat and add lemon zest and extract. Also, if you’re adding any yellow food coloring, you can add this here too.

Vegan cream sauce in a food processor with a juicer and lemons and a zester next to it.

Finally, place the silken tofu in a food processor and pulse for several seconds. Add the lemon curd from the saucepan and pulse until everything is combined and silky smooth.

Spread the lemon pie filling into a prepared pie crust (more on pie crusts below).

Step Two: Prepare the Lemon Curd — Version 2

A traditional lemon pie has a more translucent lemon curd. After some experimentation, I came up with a simple vegan lemon curd without tofu.

So, if you want to make the lemon pie filling with the simple lemon curd, in a saucepan combine the lemon juice, sugar, milk, and cornstarch.

Stir to combine the cornstarch. Place over medium heat and stir constantly to dissolve the sugar and to prevent lumps as the mixture thickens. That said, don’t worry if lumps form. I can walk you through that.

Bring the mixture to a low boil, then reduce heat to simmer and cook for another minute or two stirring regularly.

Vegan lemon curd in a saucepan.

Once the mixture thickens, remove from heat, add the lemon zest, coconut oil, and turmeric. Stir to combine.

If lumps form in your lemon curd, simply transfer it to a food processor or blender and pulse until smooth. See? No problems!

Lemon curd has been poured into a pie shell.

Once the vegan lemon curd is done, pour it into the prepared crust. Set this aside.

Step Three: Bake the Pie

I like to set the oven rack a little lower than normal in the oven to prevent the meringue from browning too quickly. Place the pie in the oven and bake the pie for 25 to 35 minutes until the tips of the meringue turn a golden brown.

Remove the lemon pie from the oven and set it aside to cool. Your pie needs to cool for at least an hour. Then refrigerate it for 2 to 3 hours before serving.

A lemon pie sits on a plate with the rest of the pie behind it.

Homemade Vegan Pie Crusts

I’ve created the best Vegan Pie Crust recipe ever! This crust recipe makes two pie crusts so feel free to freeze half of the dough. Or you can cut the crust recipe in half to make only one pie crust. Either way, it’s is a delicious pie crust and will work perfectly for this lemon pie recipe.

I make the pie crust the day before. Then the morning of I make the custard and the meringue and bake the pie early to allow it time to cool.

Simply follow the instructions to make the pie dough, let it chill in the fridge for about 30 minutes, and then roll it out to fit your pie pan. Prick the bottom of the crust (referred to as docking) with a fork (to allow the crust to release steam so it doesn’t puff up while baking).

Bake the crust and then remove it from the oven and allow it cool while preparing the lemon curd.

Store-Bought Vegan Pie Crusts

Vegan pie crusts are now more readily available for purchase. The following are vegan pie crusts you can buy at the store: Marie Callendar’s Pastry Pie Shells, Mrs. Smith’s Deep Dish Pie Crust, and Whole Foods Wholly Wholesome Gluten-Free Pie Shells.

Always check labels because sometimes these companies will change their ingredients.

I used some of the same ingredients for homemade lemon pie filling as I did for my Vegan Lemon Bars (see link above). The thing is, you want a nice, firm custard when you slice the pie.

A slice of lemon pie with a fork beside it sits in front of a lemon and the rest of the pie.

More Delicious Lemon Recipes

A lemon meringue pie has a slice cut out, showcasing layers of lemon curd and meringue on top.
A lemon pie sits on a plate with the rest of the pie behind it.

Vegan Lemon Meringue Pie

Enjoy this Vegan Lemon Meringue Pie on your holiday dessert table with a simple list of ingredients and delicious lemon custard sure to please everyone.
4.92 from 12 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting Time: 15 minutes
Total Time: 45 minutes
Servings: 8 slices of pie
Calories: 360kcal
Author: Namely Marly


Egg-free Meringue

  • ¾ cup aquafaba (brine from a can of no-salt chickpeas)
  • ½ teaspoon cream of tartar
  • ½ cup granulated sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon xanthan gum

Option #1: Tofu Lemon Curd

  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • 1 ½ cups water
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon lemon extract
  • 1 tablespoon agar agar flakes (optional)
  • 1 – 2 drops organic yellow food coloring (optional, see notes)
  • 1 tablespoon vegan butter
  • 1 cup silken tofu or one small package

Option #2: Simple Vegan Lemon Curd

  • ¾ cup lemon juice
  • 1 cup granulated sugar
  • 1 ½ cup plant-based milk (I used almond milk)
  • 5 tablespoons cornstarch
  • 1 teaspoon lemon extract
  • 1 teaspoon coconut oil
  • teaspoon ground turmeric


  • Preheat oven to 350°F.
  • Prepare the pie crust as directed in the link above and roll it out to about 1/8" thickness and place in a 9" pie pan. Crimp the edges of the pie and use a fork to prick the bottom of the crust several times. Bake the crust for 10 to 12 minutes until golden brown. Remove from oven and set aside to cool.

For the Meringue

  • Shake an unopened can of chickpeas vigorously for a few seconds. Then strain the liquid from one can of chickpeas (salted or unsalted) in a mixing bowl, along with the cream of tartar. Use a handheld or stand mixer on medium speed and mix for 1 to 2 minutes until it becomes frothy.
  • In the meantime, place the sugar in a food processor and pulse for up to a minute to create a more fine sugar (or purchase caster sugar if you want to skip this step).
  • While continuing to mix the aquafaba (chickpea brine), add one tablespoon at a time of the processed sugar. Once all the sugar is added, continue to mix on medium to medium-high speed until soft peaks form, about 4 to 5 minutes. Add the vanilla and xanthan gum and mix another minute until stiff peaks form. Do not overwhip as this can cause deflation.

Option #1: Tofu Lemon Pie Filling

  • In a saucepan combine the sugar, flour, cornstarch, and salt. Stir with a whisk to combine.
  • Turn the heat to medium-high and add the water, lemon juice, lemon zest, lemon extract, and agar agar (if using). Stir occasionally, to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for 3 to 5 minutes, until you have a thick mixture in the pan. Remove from heat and add the tablespoon of vegan butter and food coloring (if using). Stir to combine. Set aside.
  • Place the tofu in a food processor and pulse until smooth. Add the lemon mixture from the saucepan and pulse it all together until a smooth consistency is reached. Return the curd to the saucepan keep it over low heat while you prepare the meringue.

Option #2: Simple Lemon Curd

  • If you're making your lemon filling with the simple lemon curd method, in a saucepan combine the lemon juice, sugar, milk, and cornstarch. Stir to combine the cornstarch. Place over medium heat. Stir constantly to dissolve the sugar and to prevent lumps as the mixture thickens.
  • Bring the mixture to a low boil, then reduce heat to simmer and cook for 2 to 3 minutes, stirring regularly. The mixture should get fairly thick (see post photo). If you get lumps, simply pulse the curd in a food processor or use an immersion blender.
  • Once the mixture thickens, remove from heat, add the lemon extract, coconut oil, and turmeric. Stir to combine. Spoon out the lemon curd over the prepared crust.

Assemble and Bake the Pie

  • Spoon the hot lemon custard into the prepared pie crust. Top with meringue while the custard is still hot. Use a spoon to push meringue up to the edges of the crust (to create a seal) and create wispy dollops of meringue across the top of the pie.
  • Place pie in the heated oven and bake for 25 to 35 minutes until the meringue has golden edges.
  • Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.

Recommended Equipment

(The products above contain sponsored links to products we use and recommend)


This recipe makes one pie.
Note: Nutrition estimate includes crust, filling, and meringue divided into 8 slices.
Because this lemon tofu custard is made without eggs, it has less of that sunshine yellow hue to it. Adding a drop of organic (natural) yellow food coloring or 1/8 teaspoon of turmeric gives it a burst of yellow color.
Nutrition Facts
Vegan Lemon Meringue Pie
Amount Per Serving
Calories 360 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g10%
Sodium 285mg12%
Potassium 86mg2%
Carbohydrates 60g20%
Sugar 39g43%
Protein 2g4%
Vitamin A 65IU1%
Vitamin C 6.8mg8%
Calcium 8mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


We recently updated the photos on this post. Here’s a couple of the old photos:

A slice of lemon pie on a plate with a  fork beside it. A lemon and the rest of the pie is behind it.
An uncut pie in a pan on a kitchen towel.

49 Responses to Vegan Lemon Meringue Pie

  1. Avatar thumbnail image for MarlyJay Haynes Reply

    Oh, great 🙂 I was searching good vegan recipes and I`m amazed by this blog.
    The pies are one of the things that I miss the most since I become a vegan. And now with your help I will be extremely happy again 🙂 Thank you 🙂

    • Avatar thumbnail image for MarlyMarly

      Oh, thanks so much Jay. I’m grateful to play a part in making you extremely happy! <3

  2. Avatar thumbnail image for MarlyTessa Reply

    Just wondering where the tablespoon of vegan butter is used in the recipe…I didn’t notice it included in the instructions for the filling. Initially in the saucepan with the sugar?

    • Avatar thumbnail image for MarlyMarly

      Hi Tessa! Great catch. I got so excited by the agar agar, I missed the vegan butter in the instructions. The recipe has been modified to show adding the vegan butter after you remove the saucepan from the heat. xoxoxo!

  3. Avatar thumbnail image for MarlyTessa Reply

    Thanks so much! Happy New Year!

  4. Avatar thumbnail image for MarlyMargaret Helsabeck Reply

    This recipe is amazing. I’ve never made a lemon meringue pie I was happy with and since going vegan 5 years ago I had written it off. But it is my hubby’s favourite. I made it yesterday within an hour start to finish and it looks fantastic and professional and the taste is unbelievably light and fluffy. Very impressive! Thank you.

    • Avatar thumbnail image for MarlyMarly

      Thanks, Margaret! So glad you liked this vegan lemon meringue pie! It’s such a perfect time of year for it too! 🙂

  5. Avatar thumbnail image for MarlyJan edwards Reply

    Hi, it says in the notes about xantham gum, but this isn’t included in the ingredient list, so I’m a little confused, which part if the recipe calls for the xantham gum please. Thanks

    • Avatar thumbnail image for MarlyMarly

      Hi Jan! This recipe links to another one for the meringue recipe. I provide a couple of options for vegan meringue, one of which uses xanthan gum. I recommend using that recipe because it creates a better finished meringue, but you have options. Hope you enjoy!

  6. Avatar thumbnail image for Marlyảnh avatar facebook Reply

    Thank you for this inspiring pie recipe I tried yesterday. The Meringue looked perfect when I covered the cold cake. Unfortunately the Meringue broke down when I put it back in the oven to bake? It was like a liquid? Do you have an idea why that happened?

    • Avatar thumbnail image for MarlyMarly

      HI there! It’s hard to say exactly what happened. It could be putting the meringue on a cold filling. You want to put the meringue immediately on the pie filling. Also, going to liquid could be a sign of the meringue not being whipped enough. If you had firm peaks with the meringue then that’s a sign it’s whipped enough. Finally, I always use a cream of tartar or xanthan gum to provide stability. Hope this helps!

    • Avatar thumbnail image for MarlyTrish

      A few suggestions for making the best aquafaba meringue . . . reduce the bean brine by boiling until reduced till it has the consistency of egg whites (nearly half) and then chill in refrigerator. A cold metal bowl helps though not as crucial. Looking forward to trying this recipe!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Trish. I have great luck making vegan meringue with the bean brine without cooking it down, but it’s good to have options too!

  7. Avatar thumbnail image for MarlyAnh Reply

    Wow, this recipe looks amazing! i’m really looking forward to make it. I just have one question, what temperature should the oven to be the second time we bake the pie? (after adding the meringue ).

  8. Avatar thumbnail image for MarlyHannah Reply

    This turned out beautifully for me! Thank you so much for the recipe. I previously hadn’t used xanthan gum when making aquafaba meringue, but now I shall never look back! I was very impressed at how well it held together and hence how light and fluffy the outcome was. I did without the agar agar in the lemon custard (there wasn’t any in our nearby supermarket) but it still had a nice gelatinous consistency. On a side note, have you ever made a successful aquafaba pavlova? I haven’t quite managed to make one work yet (but then again I haven’t tried it with xanthan gum…) Many thanks!

    • Avatar thumbnail image for MarlyMarly

      I have not tried a pavlova, but definitely want to. Maybe I should make that part of my weekend projects! 🙂 Also, when I do that, I’m definitely going to be adding xanthan gum. It makes a big difference! So glad the lemon curd turned out even without the agar. ❤️

  9. Avatar thumbnail image for MarlyKelly Reply

    This was delicious! I didn’t use the lemon extract and it was still very lemony. Next time I’m going to double the agar agar because mine came out a little runny but I’m at 6k feet so I usually have to make adjustments anyway. Thanks for sharing!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Kelly! So glad you liked it! 🙂

  10. Avatar thumbnail image for MarlyJo-Anne Reply

    Hi, Marly. Wondering about the nutrition information you provided. It says it’s for the Vegan Lemon Meringue Pie, but given the low calorie and fat gram count, I’m guessing it is for the filling alone. Is that correct?

    • Avatar thumbnail image for MarlyMarly

      Very good question, Jo-Anne, and you’re right. I added a note to the recipe to clarify that. Thanks!

  11. Avatar thumbnail image for MarlyDiane Reply

    Have you tried an alternative to the sugar? I would like to try coconut sugar. Do you have any idea if that would work at all in this recipe?

    • Avatar thumbnail image for MarlyMarly

      I haven’t tried an alternative to sugar in this recipe, but I think it’s a good idea to try. If you use coconut sugar, just know that it’s much darker and so your lemon curd will be more brown than yellow. If you’re ok with that, then I say go for it! Another alternative is to try turbinado sugar, which is a little more healthy than table sugar and not as dark as coconut sugar. I think the meringue should be fine with coconut sugar too, just be sure to process it a little before adding it to the meringue, and I would also be sure to use xanthan gum to help the meringue hold its shape. Please send me pics when you’re done! I’d love to see how to turns out!

  12. Avatar thumbnail image for MarlyScott Reply

    I’m not vegan, but I was cooking for a group that had vegans in it so I stumbled over this recipe. And I have to say it turned out wonderfully. Everyone was wowed by it, especially the meringue (which I thought was impossible without egg whites)!
    A few notes for next time:
    * I added some tumeric to the custard for a more intense yellow color, which I think turned out well.
    * I didn’t have agar agar so I subbed in some fruit pectin to try and firm it. It held its shape well enough to serve with a pie slicer, but it was still not as firm as I’d like so next time I’d try to grab agar agar ahead of time.
    * I didn’t have Xantham gum for the meringue either. It held it’s shape well while it was baking, but deflated quite a bit in the fridge. Will try to grab some Xantham for next time, and probably use a little less than the full recipe of meringue (it slumped over the pie crust and *almost* spilled over the edge). But it was still fluffy and relatively stiff in the end!

  13. Avatar thumbnail image for MarlyScott Reply

    Almost forgot a picture, here’s how mine turned out:

  14. Avatar thumbnail image for MarlyScott Reply

    That other picture came out small, let’s try again:

  15. Avatar thumbnail image for MarlyNancy Reply

    How do you store this pie once it’s baked? I’m making today to take out of town tomorrow. Do I let it cool after it’s baked then store, covered in the refrigerator?

    • Avatar thumbnail image for MarlyMarly

      Hi Nancy. It can be tricky making a meringue pie ahead of time. The thing is the meringue has a tendency to weep. That said, if I were making this pie to take to an event the next day, I would definitely let it cool. I might even consider covering it and allowing it to sit on the counter to help prevent the meringue from weeping. But storing in the fridge is an option too. Here’s a link to other tips on storing meringue. I hope this is helpful!

  16. Avatar thumbnail image for MarlySam Reply

    This recipe looks great! However, “2 lemons juiced” is very vague. Lemons vary in size so much. Do you know about how much juice you used?

    • Avatar thumbnail image for MarlyMarly

      Great point, Sam! I’ll revise the recipe for more specific info. Thanks! 🙂

  17. Avatar thumbnail image for MarlyKellie Reply

    Amazing! Sooooo Yummy and beau! Lemon meringue pie is always my birthday “cake” and have missed it the last couple
    Years hbu g gone vegan! Was so excited when I found and made this recipe! I have never made a pie before in my life and the instructions were perfect and easy to follow! And the crust??? So delicious and flakey! Seriously so delicious, thank you!!! I wish I could add a photo of my finished product!

    • Avatar thumbnail image for MarlyMarly

      Thank you, Kelli! I’m so glad you liked this recipe and that the instructions were easy to follow! This pie is so perfect for spring!

  18. Avatar thumbnail image for MarlyBrittany Reply

    Do you have any substitutes for the flour in the meringue for a gluten free version? Looking forward to making this, looks so good!

    • Avatar thumbnail image for MarlyMarly

      Hi Brittany! If you wanted to make that lemon pudding without flour, you just leave it out. The pie custard may not be quite as firm, but it should be fine. Or, you could add ground chia seeds. Of course, they are dark and so the pie may not be as bright and yellow. Hopefully these are two options you can work with! Also, for the pie crust, you can use gluten-free flour, or make a graham cracker crust using gluten free cookies or gluten free graham crackers. Let me know how it goes!

  19. Avatar thumbnail image for MarlyTasha W Reply

    Question my daughter has allergies and can’t have eggs, milk , cheese and all nuts but she has her own butter my question is it possible to not use the tofu in this pie

    • Avatar thumbnail image for MarlyMarly

      Hi Tasha. I would recommend you use the simple lemon curd from my Vegan Lemon Bars recipe. It’s made without tofu so I think it would make a great filling for the pie. I hope this is helpful!

  20. Avatar thumbnail image for MarlyJason M Malone Reply

    I made this for Thanksgiving and did a side-by-side comparison with my usual non-vegan lemon meringue pie recipe from Gourmet magazine. I only told my guests that they were two different recipes but otherwise didn’t bias them. There was a clear preference for the traditional recipe but I think this was only because the lemon flavor really punches through whereas in this vegan one the lemon is more subtle, softened by the addition of the tofu. No one could tell the difference between the meringue and I was impressed with how well the aquafaba meringue turned out. This vegan recipe also held its shape better. The filling didn’t slide out or fall apart like my traditional recipe. Overall I thought it was pretty good and if there hadn’t been the comparison, I think all the guests would have said they enjoyed it. I intend to make it again but up the volume on the lemon flavor, possibly by adding a little more extract or reducing the amount of tofu.

    • Avatar thumbnail image for MarlyMarly

      Hi Jason. Thanks for your feedback. I’m so intrigued by your side-by-side comparison! I have ideas for a no tofu lemon curd so I hope to update this post with some ideas for you and others soon!

  21. Avatar thumbnail image for MarlyJenn Reply

    Can I use vegan butter instead of coconut oil?

    • Avatar thumbnail image for MarlyMarly

      Hi Jenn! I haven’t tried using vegan butter with this, but I think it should work.

  22. Avatar thumbnail image for MarlyAmy Reply

    I loved making this and am still in awe of how magical it was! This is so much easier than I thought it would be to make. I can’t believe how similar to non-vegan meringue this is, an added perk is there is no gross smell to it that you get with egg whites.

    • Avatar thumbnail image for MarlyMarly

      Hi Amy! I’m so glad you liked this lemon pie! I agree with you that it’s wonderful to have a vegan meringue option and it’s much better than the egg variety! 🙂

  23. Avatar thumbnail image for Marlygretchen rolnicki Reply

    Hi Marly, I was wondering if there’s a way to sub agave for the sugar in both the meringue and the lemon curd? Also, what is the difference between the two lemon curd options? Do they taste different or is the texture different? Just trying to figure out which option to choose. Thank you.

    • Avatar thumbnail image for MarlyMarly

      Hi Gretchen. I have not used agave nectar to make the aquafaba meringue before, so I did some research. I haven’t found anyone trying to make this type of meringue with a syrup sweetener. Most use finely ground sugar. It doesn’t mean it’s impossible, but I find myself feeling skeptical about it. An Italian meringue uses heated syrup, but I don’t think that would work with chickpea liquid. I think a vegan meringue needs the structure provided by sugar, but that said, if you wanted to give it a try, I would just consider adding minimal agave to it. Maybe add a tablespoon at a time? Regarding the lemon filling, I think you could use agave there for sure. I would use a little less sugar – a little more than half is what I recommend. OK. About the two different types of lemon filling. The tofu filling is what I made first – many years ago. It was delicious and I loved it! However, I love the translucent look of the cornstarch version. It looks more like a traditional lemon pie. I think both taste great, but I lean toward the cornstarch version because the texture is more traditional. Maybe someday I’ll delete the tofu version, but I like having it there for now for people who come back for that version and for people who have those ingredients on hand. I hope this is helpful!

  24. Avatar thumbnail image for MarlyPauline Reply

    Hello! If you blow torch the meringue do you need to put it in the oven? Thanks a lot 🙂

    • Avatar thumbnail image for MarlyMarly

      Hi Pauline. I personally recommend baking the meringue because it helps dry it out. Without that step, the meringue may wilt and deflate quickly. However, if you prefer the torch, be sure to store the pie in an airtight container. Then freeze it. Then remove it the day of serving. This should help preserve the fluffy meringue. Storing it in the fridge without baking (only torching) will probably result in a flat meringue. Sugar absorbs moisture from the air naturally so adding the sweet meringue over the wet lemon base, is problematic. Baked meringues hold up better because the baking process dehydrates that moisture. I hope this makes sense!

  25. Avatar thumbnail image for MarlyKristi Reply

    Hi just wondering if the tofu is necessary? I think the filing looks and tastes good without adding the tofu. I sure if it was necessary for some part of the baking process?

    • Avatar thumbnail image for MarlyMarly

      Hi Kristi! The recipe provides two options for vegan lemon curd. The second one is made without tofu. Hope you enjoy it!

  26. Avatar thumbnail image for Marlychristine poirier Reply

    Can we freeze this pie and if so for how long ?

    • Avatar thumbnail image for MarlyMarly

      Hi Christine. Unfortunately, this is not a pie I recommend for freezing. The meringue, especially does not freeze well. However, you could make the pie without the meringue, freeze it (for up to 2 months in a freezer-safe container and/or bags), and then thaw it and serve with vegan whipped cream. Also, I would place this in the deepest part of the freezer, away from the freezer door where it can be exposed to different temperatures and start to build up condensation.

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