Vegan Lemon Meringue Pie

When I decided to do Vegan Pie Week, I knew there had to be a lemon pie involved. What kind of lemon pie, I did not know. But Shawn is a big fan of lemon desserts. That’s why you’ll find recipes like Lemon Bars and Blueberry Lemon Pie Bars. I like making my man happy. So today’s recipe, Vegan Lemon Meringue Pie, is Shawn approved. That means it’s pretty darn good!

Vegan Lemon Meringue Pie

It’s good to have variety on your holiday dessert table. Everyone loves chocolate and pecan pie. Those are kind of required at our family dinners.

But we love including our Vegan Lemon Meringue Pie too. It adds a nice touch of zest to dessert.


Vegan Lemon Meringue Pie

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

I make the pie crusts the day before. Then the morning of the dinner I make the custard and the meringue and bake the pie early to allow it time to cool while I’m fixing everything else.

The timing of preparing food for a big family dinner is essential!

Vegan Lemon Meringue Pie

How to Make Vegan Meringue

I used some of the same ingredients for the lemon custard in this pie that I used in my Vegan Lemon Bars (see link above). The thing is, you want a nice, firm custard when you slice the pie. So to help that I also used agar agar flakes. That’s basically a vegan version of gelatin. You can usually find agar agar at your local health food store or even online.

Vegan Lemon Meringue Pie

We hope you give this recipe a try. If you do, be sure to share a photo using #veganpieweek and #namelymarly on Instagram or Twitter. We love seeing your photos!

5 from 6 votes
Vegan Lemon Meringue Pie
Vegan Lemon Meringue Pie
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
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!
Course: Dessert
Cuisine: American
Servings: 8
Calories: 244 kcal
Author: Namely Marly
  • 1 foolproof vegan pie crust
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • cups water
  • 2 lemons juiced and zested
  • ½ teaspoon lemon extract
  • Optional: 1 tablespoon Agar Agar*
  • 1 tablespoon vegan butter
  • 1 cup extra firm silken tofu or one small package
  • 1 recipe Vegan Meringue
  1. Heat your oven to 350F.
  2. 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 10-12 minutes until golden brown. Remove from oven and set aside to cool.
  3. In a saucepan combine the sugar, flour, cornstarch, and salt. Stir with a whisk to combine.
  4. 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 3-5 minutes, until you have a thick mixture in the pan. Remove from heat and add the tablespoon of vegan butter. Stir to combine. Set aside.
  5. 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.
  6. Prepare the meringue according to the link above.
  7. Spoon the lemon custard into your prepared pie crust. Top with meringue, ensuring that you create a seal with the crust and create wispy dollops of meringue across the top of the pie (these wispy parts will brown more quickly and create a beautiful, artistic look to your meringue).
  8. Place in your heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.
  9. Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.
Recipe Notes

If you're using the meringue without the xanthan gum, please be prepared that liquid may form at the bottom of the pie after taking your first slice. Simply drain the liquid or use paper towels to sop up the extra liquid. Also, without xanthan gum, your meringue may settle a little after chilled.

Nutrition Facts
Vegan Lemon Meringue Pie
Amount Per Serving
Calories 244 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 88mg 4%
Potassium 56mg 2%
Total Carbohydrates 32g 11%
Dietary Fiber 0g 0%
Sugars 25g
Protein 1g 2%
Vitamin A 0%
Vitamin C 17.3%
Calcium 1.2%
Iron 1.9%
* Percent Daily Values are based on a 2000 calorie diet.


Updated by Marly · Permalink

18 Responses to Vegan Lemon Meringue Pie

  1. 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 🙂

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

  2. 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?

    • 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. Thanks so much! Happy New Year!

  4. Margaret Helsabeck

    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.

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

  5. Jan edwards

    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

    • 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. 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?

    • 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!

    • 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!

    • 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. 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. 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!

    • 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. 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!


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