Looking for a pie that's tart, tangy, and creamy? Try this vegan lemon pie! Each bite brings you tons of vibrant lemon flavors in a creamy custard that’s finished off with a fluffy vegan meringue on top! I'm sure you will love this delightful lemon pie that's also dairy-free and vegan!
The brightness of lemons in this classic dessert creates a tasty treat for you to enjoy year round! The bright, sunny flavors are the epitome of summer but in the winter, when it's cold and grey, this serves as a reminder of the brightness of summer! Or at least that's what I tell myself.
The citrusy flavors of lemon bring so much to food. Adding its of acid and a brightness that makes everything taste better. You can enjoy it in everything from vegan lemon bars and lemon cupcakes to a delightful lemon garlic pasta!
What You'll Need to Make Vegan Lemon Pie
Here's a look at the main ingredients you need to make a sweet and tart lemon pie! For the full list and quantities of each ingredient check the recipe card.
- Coconut cream: This is the coconut solids you will find in regular canned coconut milk. You will need two cans of coconut milk to get one cup. I like to place it in the refrigerator the night before so it firms up on the top of the can. It makes it easier to remove without getting any of the water at the bottom of the can.
- Cashews: Use unsalted, raw cashews. Make sure you soak the cashews overnight in water before making the recipe. You can also soak them in boiling water for 1 hour if you forget to do this overnight.
- Sweetened condensed coconut milk: Look for this product in your baking aisle. It's the vegan equivalent of condensed milk. For both the coconut cream and sweetened condensed coconut milk, I used the brand Edward and Sons, which has great products for dairy-free baking.
- Lemon juice and zest: It's the key ingredient in your vegan lemon pie so use freshly squeezed for the best flavor. It makes sense to use fresh lemons since you also need the zest.
- Turmeric powder: A little tumeric powder to give your lemon pie a more vibrant yellow hue.
- Vanilla extract: Adds a warming aroma and essence to the pie.
- Cornstarch: Added to the lemon pie filling to thicken it. You can also use tapioca flour or arrowroot powder with similar results.
- Pie crust: Most refrigerated pie crusts are vegan because they use shortening rather than butter because it's more shelf-stable. But it's a good idea to check the label to make sure.
- Aquafaba water: This is the chickpea liquid you find in a can of chickpeas. It works great as a replacement for the egg whites to make a vegan meringue topping.
- Sugar: Use organic white sugar to sweeten the meringue.
- Cream of tartar: Also used in the meringue to help stabilize the aquafaba and keep it white.
Substitutions and Variations
If you're looking for some simple swaps or additions when making your easy vegan lemon meringue pie, here are some ideas!
- Fresh Pie Crust: If you prefer to make a homemade pie crust you certainly can!
- Use a Graham Cracker Crust: Lemon pie will work great in a graham cracker crust or cookie crust instead. Check out my vegan key lime pie recipe for making this type of crust instead.
- Swap the Lemon Juice and Zest: This pie also works quite well with lime or you can prepare it with a combination of lemon and lime.
- Skip the Meringue: If you don't want to mess with the meringue you can enjoy your lemon pie with a vegan whipped cream or without any topping.
How to Make Vegan Lemon Meringue Pie
There are a couple different steps in this vegan lemon meringue pie recipe but it's pretty easy! It does take a bit of time and the pie needs time to setup so be sure to plan accordingly!
Step 1: Bake the Pie Crust
- Poke a few holes into the bottom of your frozen pie shell using a fork. Bake the pie crust in the oven until the crust is golden in color.
Step 2: Make the Creamy Vegan Lemon Curd Filling
- Add the coconut cream, cashews, sweetened condensed milk, lemon juice, zest, turmeric, vanilla, and salt to a food processor. Blend for several minutes until you get a very smooth texture.
- Transfer the filling to a medium saucepan and heat the mixture over low-medium heat.
- Add the cornstarch and whisk it into the pie filling mixture breaking up any clumps. Stir constantly for a few minutes. When the filling starts to thicken just a bit, you an remove it from the heat.
⭐️ Note: If you watch the video you may see that I added the cornstarch to the blender but after testing this recipe several times I find that it works better when added to the pan.
- Transfer the lemon filling to the cooled pie crust. Refrigerate the pie overnight lightly covered with plastic wrap for at least 6 hours. It will need this time to fully thicken.
Step 3: Make the Vegan Meringue
- Add the chickpea brine to the bowl of a stand mixer and beat on high speed until stiff peaks are formed. This step takes a while --upwards of 4-5 minutes -- so be patient.
- Add the cream of tartar and salt while the mixer is continuing to mix on high-speed.
- Slowly add the sugar to your eggless meringue. I like to add one tablespoon at a time, waiting 20-30 seconds before adding another tablespoon. Keep doing this until you add in all of the sugar and then beat on high for another minute or so.
Step 4: Assemble the Pie
- Add the vegan meringue on top of the fully cooled pie. You can add as much as you want to the top of your pie.
- Serve and Enjoy!
How to Store
Store leftover lemon pie in the fridge. Make sure to cover it with some plastic or store it in an airtight container. It's best enjoyed within 2-3 days as the meringue will eventually flatten.
Have leftover meringue? You can store it in an airtight container for a few days and add to your favorite desserts!
Can you freeze vegan lemon pie?
Yes, you can freeze the pie but not the meringue! Wrap up the portion you wish to freeze tightly in plastic film and aluminum foil. Freeze for up to three months. You can also freeze individual portions to take out a piece at a time. Allow it to thaw out and then enjoy!
Recipe Tips
- Plan Ahead: This vegan version of lemon pie requires a bit of time. It's not all active time but there are things you need to do in advance such as soak the cashews and refrigerate the coconut milk. Then the pie will needs time to set.
- Be Patient: Some of the steps will require a bit of time so don't try to rush things. Make sure to blend the filling in the food processor until creamy and also beat the aquafaba on high for at least five minutes to get the right consistency.
- Use Fresh Lemon Juice: For the best tasting lemon pie don't try to shortcut it with jarred lemon juice. It won't taste the same.
- Stir the Custard: It's important to whisk the custard as it is cooking. This keeps it from burning as well as from forming any lumps.
- Be Sure to Heat the Custard at a Low Temperature: You don't want to scald the custard.
Video
Frequently Asked Questions
The most common cause for a meringue to deflate is that it wasn't beat long enough or at a high enough speed. You want to beat the mixture long enough for it to turn white, fluffy and hold long peaks. It will take at least five minutes but may even take longer. The best way to beat your vegan meringue is to use a stand mixer or at the least an electric mixer.
Not really. This pie is best enjoyed freshly made so I highly recommend making no more than the day before you plan to serve it.
More Vegan Pie Recipes
Best Vegan Lemon Pie
Ingredients
Pie Ingredients
- 1 cup coconut cream You will need two cans of coconut milk refrigerated overnight for one cup of cream.
- ½ cup soaked cashews 80 g
- 1 can sweetened condensed coconut milk 7.4 oz
- ½ cup lemon juice about 2 medium lemons
- 2 tablespoons lemon zest 10 g
- 1 teaspoon turmeric powder optional, for color
- ½ teaspoon vanilla extract
- pinch of salt
- 3 tablespoons cornstarch
- 1 pie crust
Meringue Ingredients
- 120 grams aquafaba liquid from a can of chickpeas. 120 grams is equal to about ½ cup, but I highly recommend measuring in grams for more accuracy.
- 180 grams of granulated white sugar This is equivalent to ⅞ of a cup. Again, I recommend measuring in grams if you have a kitchen scale.
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
Instructions
Pie Directions
- Start by taking the frozen store-bought pie crust and poking a few holes into it using a fork. Bake the pie crust in the oven for 10-12 minutes at 350*F/ 175*C, until the crust is golden in color.
- To a food processor, add the coconut cream, cashews, sweetened condensed milk, lemon juice, zest, turmeric, vanilla, and salt. Blend for several minutes until you get a very smooth texture.
- Transfer the filling to a saucepan and turn on the heat to low-medium. Add the cornstarch and whisk it up to break up any clumps. Stir constantly for a few minutes, until the filling starts to thicken just a bit. Remove from heat.
- Note: in the video, I added the cornstarch to the blender, but I find that it works better if you add it later in the pan.
- Transfer the pie filling to the pie crust. Refrigerate the pie overnight or for 6+ hours. It will need this time to fully thicken.
Meringue Directions
- Add the aquafaba to a stand mixer and beat on high speed for at least 4-5 minutes, until stiff peaks are formed. This step takes a while, so be patient.
- While keeping the stand mixer on high, add in the cream of tartar and salt.
- Next, slowly start adding in the sugar. I like to add one tablespoon at a time, waiting 20-30 seconds before adding another tablespoon.
- Keep doing this until you add in all of the sugar, then beat on high for another minute or so.
- Once the pie has chilled overnight, add the vegan meringue on top of the pie.
- I added just a little and had leftover meringue, but you can add as much or as little as you want. You can store any leftover meringue in an airtight container for a few days and add to your favorite desserts!
Notes
- Plan Ahead: This recipe requires a bit of time. It's not all active time but there are things you need to do in advance such as soak the cashews and refrigerate the coconut milk. Then the pie will needs time to set.
- Be Patient: Some of the steps will require a bit of time so don't try to rush things. Make sure to blend the filling in the food processor until creamy and also beat the aquafaba on high for at least five minutes to get the right consistency.
- Use Fresh Lemon Juice: For the best tasting lemon pie don't try to shortcut it with jarred lemon juice. It won't taste the same.
- Stir the Custard: It's important to whisk the custard as it is cooking. This keeps it from burning as well as from forming any lumps.
- Be Sure to Heat the Custard at a Low Temperature: You don't want to scald the custard.
- Chill the Coconut Milk Overnight. Then in the morning, scoop out the solid part that has formed at the top and measure out 1 cup of this for the recipe.
- Use a Stand Mixer: Or at the very least electric mixer to make the meringue. It will make this process so much easier so I highly recommend it.
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