Vegan lemon meringue pie is filled with tangy lemon curd topped with fluffy meringue in a pie crust. So close to the original in texture and taste it will have guests raving. This allergen friendly adaptation of the traditional American Lemon Meringue Pie is top 8 free, vegan, and gluten free.
Jump to:
- Why We Like This Recipe
- Ingredients
- The Ingredient Low Down
- How to Make Vegan Lemon Meringue Pie
- Low Food Waste Tips
- Like This Recipe? Sign up to our Newsletter so you never miss a recipe!
- Substitutions
- Variations /Adaptations on Egg Free Lemon Meringue Pie
- Equipment to Make an Egg Free Lemon Meringue Pie
- Storage Instructions
- Top Tip
- FAQ
- How To Serve Vegan Lemon Meringue
- Other Recipes You May Enjoy
- Have You Made Our Vegan Lemon Meringue Pie? Please Leave a Comment Below.
- Rate our Recipe.
- We Love To Hear From You!
- 📖 Recipe
- Food Safety
- Latest Posts
- 💬 Comments
Why We Like This Recipe
This vegan lemon meringue pie recipe was born out of the need for a different kind of birthday treat. The oldest of our kids LOVES lemon meringue pies and as we all eat the same thing their birthday favourite had to be free of the top 8 allergens for our family to feel safe enjoying it. This year we perfected the pie for our oldest’s birthday. We couldn’t wait to share the recipe here.
Our family hopes you love our Vegan lemon meringue pie adaptation of the traditional American dessert and will have you doing the happy dance like our kids did. We served this one this year and actually had people questioning if we had accidentally made it with eggs as it tastes that close to a typical lemon meringue pie. The bonus is it is also vegan as there aren’t any animal products!
Ingredients
- Blind Baked Allergen Friendly Pie Crust
- Plant Based Milk
- Granulated Sugar
- Tapioca Starch
- Turmeric
- Salt
- Lemon Juice
- Lemon Zest
- Aquafaba
- Cream of Tartar
See recipe card for quantities.
The Ingredient Low Down
Blind Baked Allergen Friendly Pie Crust
We have yet to either find or work out a recipe for gluten and top 8 allergen friendly pie crust that makes the mark in our house. Usually, we make one of two pie crusts for pies. A pre-made crust from Wholly Gluten Free is our time saving go-to. It is a pack of 2- 9 inch crusts, you’ll only need one for this recipe. Double check it is safe for you as it does list some allergens are present on-site so it is not safe for all on a top 8 free diet.
The other crust we make 90% of the time is a Cookie Crumb Pie Crust. The cookies can be allergen friendly store bought ones, like Enjoy Life or Made Good brands, if they are safe for you. We also make the crusts from homemade cookies. Our two favourites are from Gluten Free Pizzelle Cookies or Gingerbread ones. If you are looking to save time and energy this is the step it is the easiest to do so. A biscuit base for lemon meringue pie is one of the easiest pie bases. The best way to ensure the pie base both works and is safe for you is to make it a biscuit base lemon meringue pie.
Plant Based Milk
We use a creamy gluten free barista milk, like Chobani or Oatly, but any non dairy milk that is safe for you could be used. Coconut milk is a great alternative in this recipe as is rice milk. Check with the manufacturer for shared lines.
Granulated Sugar
To ensure this dish is vegan make sure to use vegan sugar. It is becoming more rare but some sugars are processed with bone char in the refining of it. In the EU this practice is no longer done but in some parts of North America and other countries it is still processed this way.
Tapioca Starch
We preferred to use tapioca starch in this dairy free lemon meringue pie recipe but another starch could be used such as cornstarch or arrowroot starch in equal quantities. Sometimes tapioca starch is referred to as tapioca flour on packages.
Lemon Juice and Zest
We prefer to use freshly squeezed lemon juice in this gluten-free lemon meringue pie recipe. It usually means there is less chance of cross contact with our allergens. The jugs of lemon juice you can buy could be used but always check that they are safe for you.
Clean off any wax on the citrus peel before zesting. Using a microplane or zester get just the yellow zest as the with pith is bitter. One of the tricks we use is to zest the lemon and then squeeze it for the juice.
Aquafaba
Aquafaba is the brine from a can of chickpeas. The water the garbanzo beans are stored in is used in vegan baking to mimic egg whites and when whipped will fluff up like a meringue does. If you have freezed aquafaba when using chickpeas in other recipes make sure to thaw it before using. White bean brine can also be used in place of chickpea water.
Canned brine is not the only place to get aquafaba. If you use dried chickpeas the water that is used to boil them is reduced by half by heating it and concentrating the brine. The soaking water is not aquafaba.
The chilled Aquafaba tends to give fluffier meringues in our experience. You can whip it straight from the can of chickpeas but it may not be as high as you’d like.
Turmeric, Cream of Tartar, and Salt
Turmeric is optional as it doesn’t flavour or lend any texture to the integrity of the vegan lemon curd. We use it to give the pie a more yellow colour as the lemon juice will not colour the curd and leave it rather opaque beige.
Cream of Tartar is not a dairy product. It is the by-product from wine making. For more information check out this article by Simply Recipes.
Every spice, including salt should be checked with the manufacturer for shared lines if that is an issue for your allergies. “May Contain” statements are not regulated and are voluntary. The only way to check if a spice is free from other allergens in the processing areas is by contacting the manufacturer.
How to Make Vegan Lemon Meringue Pie
Step 1
Blind bake a 9 inch gluten free and top 8 allergen free pie crust. We prefer a biscuit base for lemon meringue pie as we can customise it the easiest. When baked, set aside to let cool.
Step 2
In a medium pot pour in the plant based milk, granulated sugar, tapioca starch, turmeric and salt. Mix well with a whisk until all lumps are gone.
Step 3
Over medium heat bring the pot and its contents to where bubbles are just starting to break the surface. Whisking constantly.
Step 4
When the bubbles start to break the surface of the mixture, turn down the heat slightly so it doesn’t boil. Keep stirring until it starts to thicken.Step 4- When the bubbles start to break the surface of the mixture, turn down the heat slightly so it doesn’t boil. Keep stirring until it starts to thicken.
Step 5
When thickened slightly, remove from the heat (and turn off the burner).
Step 6
Stir in the lemon juice and lemon zest. Whisk until fully mixed.
Step 7
Pour the curd into the cooled pie crust. It will be really sticky and starting to firm up, this is normal. A spatula may be needed to help get the curd into the pie and even it out across the base.
Step 8
Chill the pie in the fridge for at least 2 hours, up to overnight. If your aquafaba is not chilled now is the perfect time to put it in the fridge in a covered container until needed.
Step 9
After chilling, pull the pie out of the fridge to bring the chill out of it.
Step 10
In a mixing bowl for the stand mixer, whip the chilled aquafaba and creme of tartar on high speed until it forms soft peaks.
Step 11
When soft peaks have been reached, reduce the mixer speed to medium. Start adding the granulated sugar one tablespoon at a time while still mixing at medium speed.
Step 12
Watch for firm peaks to have formed in the meringue. When they do, turn off the mixer.
Step 13
Preheat the oven to 425 F.
Step 14
Scoop the meringue out of the mixing bowl on top of the lemon curd using a spatula. Spread the meringue out evenly to cover the lemon curd.
Step 15
Place the pie on a baking sheet for stability in the oven. Once the oven is up to temperature, place the pie on the baking sheet on the middle rack of the oven. Bake for 7-10 minutes or until the top begins to brown.
Step 16
Remove the vegan lemon meringue pie from the oven and let it cool before serving. Store in the fridge until ready to serve.
Hint: The pie can be made the night before and left to cool in the fridge to make party prep easier the day of serving.
Low Food Waste Tips
Anytime you juice a lemon, before juicing zest the lemon. Save that zest by storing it in a small container in the freezer. It will keep for up to 3 months in the freezer.
Use leftover hard cookies to make the crust by crumbling them and following this recipe.
Like This Recipe? Sign up to our Newsletter so you never miss a recipe!
Substitutions
- Dairy Free Whipped Cream - instead of aquafaba, top with dairy free whipping cream can be used instead to top the cake in place of meringue. The texture and taste will be slightly different as whipped coconut cream or a dairy free cream such as Silk or Country Crock are not as airy. Always check that the dairy free whipped creams are safe for you.
- Starch - tapioca is what we use but another starch could be used such as cornstarch or arrowroot starch in equal quantities.
Variations /Adaptations on Egg Free Lemon Meringue Pie
- Lime, Grapefruit, Orange - Switching ⅓ C of the lemon juice out for the same amount of freshly squeezed citrus juice plus 2 Tbsps is a great twist on the dessert. The zest should also be from that citrus fruit.
- Tarts - Instead of an 8 or 9 inch pie shell use tart shells as bases instead. This is the perfect way to serve the lemon meringue for parties.
- Pie in a jar - individual small jam jars are perfect little dishes to make the pie in a jar in. Excellent as individual picnic servings of the dessert.
See this Lemon Meringue Pie in Jar version of this recipe on my website! (placeholder for in-content link)
Equipment to Make an Egg Free Lemon Meringue Pie
Mixing
Stand or Hand Mixer is essential to getting the right whip on the aquafaba for the egg free meringue. If you mix it by hand you will be there all day. It can be done but is tedious and muscle building. The attachment needed is the whisk. Bowl for the mixer to make the meringue. For the best meringues, chill the bowl and the whisk attachment before using.
Cooking the Curd
Medium Pot and a hand whisk are needed to make the curd. The whisk mixes the thick filling lump free and right down to the bottom of the pot.
Zesting and Juicing
A zester to get just the outside of the peel with the oils in it on the lemons without any of the bitter pith. We use a microplane classic zester but there are many on the market that will do the job. If the kids are doing the zesting we recommend getting a good kitchen glove for cutting. They help the kids to only grate the lemon and not their hands.
There are different kinds of citrus juicers. We have them all and don’t really prefer one over the other for this recipe. The hand held wooden reamers are good but tough to wash, we never use wooden tools with allergens as they can harbour the allergens in the grain, even after washing. The kinds that fit on a cup are great but tougher for those with hand strength issues. We also have a handheld citrus press that is geared and easier on weaker hands. The presses can also squeeze the oils out of the skin so zest first then juice. This way the oils won’t make for bitter juice.
Measuring
Measuring Cups and Spoons are always needed for baking. It is a pretty exact science when baking with substitutes for usual ingredients and standardised measuring tools really help.
Storage Instructions
-Fridge
In the fridge the vegan lemon meringue pie is best the day of making, however if needing to store the pie it will keep in the fridge. Covered with plastic wrap that is held up off the meringue by skewers will be the best way to store the dessert. The egg free lemon meringue pie will keep for up to 2 days in the fridge. The meringue will lose some of its height and may sweat a bit where it joins the lemon curd.
-Freezer
Lemon meringue Pie is not well suited to freezing.
This article from Better Homes and Gardens has great advice on how to store meringue pies to keep them fluffy.
Top Tip
To make this gluten-free lemon meringue pie ahead, make the crust and lemon curd. Pour the curd into the pie shell to set. Cover tightly with a layer of plastic wrap, so it doesn’t touch the curd. The pie will keep like this for up to 3 days before adding the vegan meringue. When ready to make the topping it is best to pull the pie out of the fridge and let the chill come off it for about 15-20 minutes before layering on the meringue top. Add the vegan meringue, brown the top, cool and serve.
FAQ
Roughly 2-3 large juicy lemons are used in this recipe. This includes both the zest and the juice. If you get them both from the same lemons there is less to waste.
Roll them on the counter to get the most juice out of them. A juicing tool will also help in getting the most out of the lemons. Zest them first then juice them to be able to have as little waste as possible.
We generally eat it cold in our family and most restaurants serve it chilled. Lemon meringue is more of a warm weather dessert and is therefore usually served at least slightly chilled in North America.
The pie can be eaten hot but make sure the curd is not too hot as it oozes out of the pie when cut and can be dangerous for burning the mouth. Either way you decide to serve the egg free lemon meringue pie make sure it cools for a bit before cutting and eating.
How To Serve Vegan Lemon Meringue
Gluten-free Lemon Meringue Pie is our allergen friendly take on an iconic dessert. It is usually served as the sweet finishing course at parties, get-togethers, and celebrations. Picnics are a perfect venue to bring an allergy friendly lemon meringue pie. Rob though would say pie is best served with a cup of tea or coffee mid-morning or mid-evening.
We serve our lemon meringue chilled but it can also be served warm. If a hot pie is served make sure it cools enough to not burn the mouths of guests.
Other Recipes You May Enjoy
Gluten Free Blueberry Rhubarb Crisp
Have You Made Our Vegan Lemon Meringue Pie? Please Leave a Comment Below.
Rate our Recipe.
We Love To Hear From You!
📖 Recipe
Equipment
- Stand or Hand Mixer
- Bowl
- Medium pot
- Whisk
- Spatula
- Zester
- Hand Held Juicer
- Measuring cups and spoons
Ingredients
Crust Layer:
- 1 Blind Baked Allergen Friendly Pie Crust cooled
Lemon Curd Layer:
- 1 ¾ Cup of Plant Based Milk see notes
- ½ Cup Granulated Sugar
- ½ Cup Tapioca Starch see notes
- ⅛ teaspoon Turmeric ground dried (optional, see notes)
- ⅛ teaspoon Salt
- ½ C Lemon Juice freshly squeezed
- 2 Tbsps Lemon Zest
Meringue Layer:
- 9 Tbsps Aquafaba chilled (see notes)
- ¼ teaspoon Cream of Tartar see notes
- ¼ Cup plus 1 tablespoon Granulated Sugar
Instructions
- Blind bake a 9 inch gluten free and top 8 allergen free pie crust. When baked, set aside to let cool.
- In a medium pot pour in the plant based milk, granulated sugar, tapioca starch, turmeric and salt. Mix well with a whisk until all lumps are gone.
- Over medium heat bring the pot and its contents to where bubbles are just starting to break the surface. Whisking constantly.
- When the bubbles start to break the surface of the mixture, turn down the heat slightly so it doesn’t boil. Keep stirring until it starts to thicken.
- When thickened slightly, remove from the heat (and turn off the burner).
- Stir in the lemon juice and lemon zest. Whisk until fully mixed.
- Pour the curd into the cooled pie crust. It will be really sticky and starting to firm up, this is normal. A spatula may be needed to help get the curd into the pie and even it out across the base.
- Chill the pie in the fridge for at least 2 hours, up to overnight. If your aquafaba is not chilled now is the perfect time to put it in the fridge in a covered container until needed.
- After chilling, pull the pie out of the fridge to bring the chill out of it.
- In a mixing bowl for the stand mixer, whip the chilled aquafaba and cream of tartar on high speed until it forms soft peaks.
- When soft peaks have been reached, reduce the mixer speed to medium. Start adding the granulated sugar one tablespoon at a time while still mixing at medium speed.
- Watch for firm peaks to have formed in the meringue. When they do, turn off the mixer.
- Preheat the oven to 425 F.
- Scoop the meringue out of the mixing bowl on top of the lemon curd using a spatula. Spread the meringue out evenly to cover the lemon curd.
- Place the pie on a baking sheet for stability in the oven. Once the oven is up to temperature, place the pie on the baking sheet on the middle rack of the oven. Bake for 7-10 minutes or until the top begins to brown.
- Remove the pie from the oven and let it cool before serving. Store in the fridge until ready to serve.
Notes
Nutrition
Food Safety
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens everytime they are bought, put away and used
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Comments
No Comments