Vegan Meyer Lemon Meringue Pie

Vegan Meyer Lemon Meringue Pie

The uniquely fragrant tang of Meyer lemons creates a tasty variation on the classic lemon meringue pie. This version is also vegan, using what is called “aquafaba” – or chickpea water – to create the fluffy meringue. It’s the starch from the chickpeas that creates the binding effect.
Course Dessert
Cuisine American


Vegan Pie Crust

  • 1 1/2 cups almond flour
  • 1/4 teaspoon salt
  • 1/4 cup vegan butter cold
  • 1/4 cup vegetable shortening cold
  • 1 teaspoon apple cider vinegar
  • Ice water as needed

Vegan Meyer Lemon Curd

  • 1 cup fine coconut sugar
  • 3 tablespoons cornstarch
  • 1 cup oat milk
  • 4 Limoneira Meyer lemons zest & juice
  • Pinch turmeric for color


  • 1 can low salt chickpeas

Vegan Meringue

  • 1/2 cup aquafaba
  • 1/2 teaspoon cream of tartar
  • 3/4 cup fine coconut sugar


At Least 3 Hours Before: Pie Crust

  • Measure the flour and salt into a large bowl, and stir together.
  • Cut the vegan butter and vegetable shortening into chunks, and then cut into the flour. You can use the old-fashioned method with two knives, or the S blade on your food processor. You can also use your clean hands to work the fats into the flour.
  • Sprinkle in the apple cider vinegar as you continue to work the mixture.
  • When it’s coarse and mealy, with round bits about the size of peas or less, add the ice water 1 tablespoon at a time as you continue to knead the dough.
  • It’s ready when the dough is soft and elastic, but not too sticky.
  • Gather the dough into a ball, and place it in the bowl, covering it with a damp clean towel.
  • Place it in the fridge for 15 to 20 minutes.
  • When it’s cooled, remove from the fridge, and lightly flour a clean counter or other flat surface.
  • Preheat the oven to 350 °F.
  • Roll out to a circle big enough to fill a 9-inch pie pan.
  • Place it in the pan and fit it into the bottom, fluting the edges if you wish.
  • With a fork, prick the bottom and sides a few times, and place in the oven.
  • Bake for 10 to 15 minutes, until lightly browned. Remove from the oven and let it cool as you make the filling and meringue.

Vegan Meyer Lemon Curd

  • Add the cornflour and fine coconut sugar into a saucepan.
  • Whisk in the lemon juice and oat milk until thoroughly blended.
  • Add a pinch of turmeric until it reaches the desired coloring.
  • Heat at a medium temperature, stirring until the sugar has dissolved.
  • Stir in the Meyer lemon zest.
  • Increase the temperature, and heat to bubbling as you stir constantly.
  • Let the mixture simmer for about 5 minutes. It should thicken as it bubbles away.
  • Remove the saucepan from the heat, and pour quickly into the pie crust.
  • Let it cool to room temperature. Cover with plastic wrap, and cool in the fridge until firm, or about 2 to 3 hours.

When It's Ready: Aquafaba

  • Shake the can chickpeas, swishing them around and upside down in the can.
  • Open the can, and quickly drain the liquid into a bowl with a strainer.
  • You’ll need 1/2 cup for the recipe. Set aside for now.
  • You can save the rest in the fridge for about 3 days.

Vegan Meringue

  • Add the aquafaba to a large bowl, and beat with a mixer or whisk until soft peaks form.
  • At that point, add the cream of tartar, beating it into the aquafaba for a few minutes.
  • Next, add the coconut sugar little by little as you beat.
  • Keep beating until all the sugar has been incorporated, and the meringue is stiff and glossy.
  • Remove the plastic wrap from the Meyer lemon curd, and spread the meringue over the top of the pie. Use the back of a spoon or spatula to make peaks and valleys.
  • If you have one, you can use a kitchen blow torch to create browned peaks of meringue.


Note: You can use aquafaba as an egg substitute in other recipes, such as pancakes, muffins, cupcakes and other baked goods. Use the formula: 1 whole egg = 3 tablespoons aquafaba or 1 egg white = 2 tablespoons of aquafaba. Whip to soft peaks to substitute for whole egg, and whip to stiff peaks to use as beaten egg white.
Keyword Meyer lemons, vegan
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