Craving a classic lemon meringue pie but without the eggs or dairy? We’ve got you. This vegan lemon meringue pie is just as zesty, creamy, and cloud-like as the traditional—but 100% plant-based. What’s even better? This one's actually four recipes in one, so you can mix, match, and reuse each component in other desserts.

You’ll make:
🍋 A creamy, tangy vegan lemon curd
🥛 A rich and silky sweetened condensed coconut milk (perfect for desserts like flan, chocolate pies, tres leches cake and more)
☁️ A fluffy, egg-free aquafaba meringue
🥧 And of course, the whole lemon meringue pie with a crisp graham cracker crust

Growing up in Venezuela one of my classmates in school was the son of a famous family of bakery owners. This meant at every school function, party or gathering, his parents would drop him off and come bearing trays and trays of edible gifts for the entire party crew. Their signature dessert, the one that made people cross the entire city of Caracas to get to the bakery, was a classic lemon meringue pie so delicious it rarely returned to the fridge as leftovers after serving it. Receiving a box of it as a gift, with its lemon scent coming off the perfect clouds of meringue topping was one of the most magnificent presents you could get in the city. 

Today I'm paying tribute to this childhood favorite of mine, and I'm sharing my recipe for a perfect lemon pie or tart that can be served with or without the meringue (I love it with, my in-laws love it without, so there's no judgement here).

Whether you're making the full pie or just looking for a killer vegan meringue for your next dessert, not to mention the step by step process of making dairy and egg free lemon curd at home, this one’s a keeper. Plus, if you find vegan gluten-free graham crackers, the entire recipe can be made gluten-free.

👉 Want to really sharpen your vegan dessert and cooking skills? Our online vegan cooking school teaches you how to master plant-based culinary techniques and organization for the home cook from the ground up. 

Why You’ll Love This Vegan Lemon Meringue Pie

✔ Egg-free, dairy-free, and gluten-free option available
✔ Zesty, bright lemon flavor balanced by fluffy sweetness with the perfect vegan meringue
✔ Each component can be made and used separately for other treats
✔ Perfect for holidays, brunches, or summer gatherings
✔ Great recipe to learn 4 different vegan baking fundamentals

How to Make the Ultimate Vegan Lemon Meringue Pie

Step 1: Make the Vegan Sweetened Condensed Milk

1. In a medium sized pot, combine the coconut milk, maple syrup, and salt.

2. Bring up to a boil and then simmer over medium heat for 45 minutes, stirring occasionally, until thickened and reduced.

   (💡 Tip: Store leftovers in a jar or container in the fridge—it’s amazing in coffee, over fruit, in chocolate tarts, flan or tres leches cake. If you make a large batch you can also freeze it in a container to always have it on hand, simply thaw before using).
   
   

Step 2: Make the Crust

1. Preheat oven to 350°F (180°C).

2. Pulse graham crackers in a food processor and then add melted vegan butter until the texture resembles wet sand.

3. Press firmly into an 8 & 1/2 inch springform cake pan.

4. Bake for 8 minutes and set aside.
   
   

Step 3: Make the Vegan Lemon Curd and Bake Your Pie

1. In a small pot, whisk together the non-dairy milk, sugar, cornstarch, lemon juice, lemon zest, vanilla, and turmeric.

2. Cook over high heat, whisking constantly until thickened. Set aside.

3. Add the vegan butter to a heat resistant bowl and strain the lemon curd mixture from the pot, into the bowl with the butter. (This lemon curd can be used in desserts or stored in a jar in the fridge to add to toast, pound cake, fruit and more throughout the week).

4. To finish the lemon custard for your pie, whisk together the sweetened condensed coconut milk you made earlier and the lemon curd, pour into your pre-cooked pie shell and bake your pie!
   
   

Step 4: Chill your Pie and Make the Aquafaba Meringue

1. This pie requires to be perfectly chilled before you can cut into it. I prefer to chill it overnight so I usually make it the night before. If making it the day of, plan for a minimum of 4 hours chilling time, or more preferred.

2. When your pie is almost done chilling, beat aquafaba, cream of tartar, vanilla and powdered sugar to make your meringue topping.

Step 5: Assemble and Torch!

1. Spoon the meringue over the chilled pie, creating swirls and peaks.

2. Use a kitchen torch to gently toast the meringue for that golden, marshmallowy finish. Enjoy!
   
   

Make It Ahead & Store It

• Making the pie (except the meringue) the day before you plan to serve it will give you the best results as it will be perfectly chilled and will have a rich lemon flavor. If however you need to make it the day of, plan for a 4 hour minimum chilling time or more if you have the time.

• The lemon curd and condensed milk can be made up to 3 days ahead.

• The condensed milk can also be frozen and then thawed for future use. Simply thaw it before using.

• The assembled pie is best eaten the day of, but can be stored covered in the fridge for up to 3 - 4 days.

• The meringue will soften over time, so whip, add and torch just before serving for best texture, whenever possible.
  
  
  
  
  

4-in-1 Recipe Magic – Use Each Element Elsewhere!

🌞 Vegan Sweetened Condensed Milk

• Stir into coffee, drizzle over ice cream, use in fudge, to make tres leches cake, flan or chocolate pies or tarts

🍋 Vegan Lemon Curd

• Layer into parfaits, spoon onto toast, swirl into yogurt or oatmeal, swirl as a topping for a pound cake or lemon loaf like we did in this recipe, use as a filling for lemon poppy seed cupcakes.

☁️ Aquafaba Meringue

• Pipe onto cupcakes, top hot cocoa, or use for baked Alaska, make macaroons, pavlovas and more!

🥧 Pie Crust

• Swap in for cheesecakes or mini tart bases
  
  
  
  

Pro Tips for a Flawless Vegan Lemon Meringue Pie

✔ Use full-fat coconut milk for a rich, condensed milk texture
✔ Don’t skip chilling the pie—it helps everything set up beautifully
✔ Cream of tartar is key for stable aquafaba meringue peaks
✔ Torch right before serving to keep the meringue light and fluffy

Want to Master Vegan Baking and Cooking Like a Pro?

This pie is a fun and rewarding recipe that will make everyone swoon (vegans and non vegans alike), but if you want to get even better at making beautiful, bakery-worthy plant-based desserts, as well as improve your overall savory cooking skills, knife skills and technique, you've got to come join is in our online school:

Join our online vegan cooking school and get access to classes on:

✅ Egg-free and dairy free baking techniques

✅ Hundreds of delicious vegan recipes to add variety to your cooking

✅ Meal planning, batch cooking, and getting your kitchen and time organized for more home cooking and healthy plant-based meals

✅ Building flavor with plant-based ingredients

✅ Knife skills, cooking techniques, meal building and more

👉 Ready to become a creative and consistent plant-based cook? Enroll in our vegan cooking school today!

FAQs

Is this pie gluten-free?
It can be made gluten free with just one substitution! Just use gluten-free vegan graham crackers for the crust. Everything else is naturally gluten-free (and vegan).

Can I use store-bought vegan lemon curd or condensed milk?
You can—but homemade versions taste fresher, have a thicker texture to help your pie set better and they’re surprisingly easy!

What’s aquafaba again?
Aquafaba is the liquid from canned or jarred chickpeas—it whips like egg whites and is a miracle in vegan baking! Simply strain your can of chickpeas over a bowl to collect the liquid, measure it out and whip!

Let's get to the recipe! Enjoy the video, printable and recipe below!

PDF RECIPE

VEGAN LEMON MERINGUE PIE

Yield: One 8 & ½ inch pie (8-10 servings) | Prep time: 40 minutes | Cook time: 40 minutes |  Chilling time: 4 hours minimum but preferably overnight

Ingredients

For the crust:

• 300 gr (10.6 oz) vegan graham crackers
• 135 gr (4.8 oz) non-dairy butter (plus a bit extra for your pan)
  
  

For the filling:

• 2 cans full fat coconut milk
• 1/2 cup maple syrup
• 2 pinches of salt
• 1/2 cup non-dairy milk
• 3/4 cup evaporated cane sugar or the sugar of your choice
• 5 & 1/2 tablespoons cornstarch
• 1/2 teaspoon vanilla extract
• A dash of turmeric
• 1 cup lemon juice
• The zest of 2 lemons
• 45 gr (1.6 oz) cold non-dairy butter (about 1/4 cup)
  
  

For the meringue:

• 1/3 cup aquafaba (the brine in a can or jar of chickpeas)
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• 1/2 cup + 2 tablespoons powdered sugar
  
  

Directions

Making the condensed milk:

1. In a medium sized pot, whisk together the coconut milk, maple syrup and salt.

2. Bring the mixture up to a boil (being careful so that it doesn't overflow). As soon as it starts boiling, reduce the heat to medium and let simmer for 45 minutes, stirring from time to time to prevent sticking.Pre-heat the oven to 350ºF (180ºC) and grease an 8 & 1/2 inch springform cake pan with some non-dairy butter or oil.

3. Once your condensed milk is ready, remove from the heat and set aside. (Make ahead tip: This condensed milk can also be made the day before and stored in the fridge or even frozen, and then thawed completely before using in this or other dessert recipes).

Making the pie base:

4. In a food processor or blender, grind the graham crackers until fine.

5. Add the melted non-dairy butter and process again until combined and the mixture has the consistency of wet sand.

6. Add the mixture to the prepared pan and with the help of the bottom of a water glass (or with your hands), pack the graham crackers tightly to form a base, and go up the sides as well.

5. Bake in the oven for 8 minutes and then remove and set aside.

Making the lemon curd and baking the pie:

6. Make the lemon curd by whisking together the lemon zest and juice, sugar, non-dairy milk, turmeric, cornstarch and vanilla, in a small pot.

7. Heat on high whisking continuously and cook until thickened. Remove from the heat

8. Place the 45 gr of cold non-dairy butter in a heat resistant bowl and strain the lemon curd mixture over it in a fine strainer. Whisk together.

9. Whisk the lemon curd and sweetened condensed milk together until perfectly smooth and combined.

10. Pour the mixture over your pre-cooked pie shell and bake for 40 minutes.

11. Let cool slightly and then refrigerate for a minimum of 4 hours (but overnight will give you the best results).

12. Once perfectly chilled you can enjoy as is, as a tart, or complete your pie by adding the meringue topping.

Making the meringue:

13. Prepare the meringue by beating the aquafaba on high in a standing mixer until it becomes very frothy and airy, almost to stiff peak consistency (this can take a while so be patient).

14. Add the vanilla, cream of tartar and powdered sugar to the mixer and continue beating on high until you get stiff peaks just like when using egg whites.

15. Top your pie with the meringue and use a kitchen torch to brown the tips slightly.

16. Cut and enjoy your pie!

This vegan lemon meringue pie is a showstopper you’ll want to make again and again. From the zingy lemon curd to the fluffy meringue and perfect cookie crust, every bite is proof that egg-free and dairy-free desserts can still be just as delicious as the ones your grandma made.

Whether you're making just the lemon curd, experimenting with aquafaba meringue, or diving into the full pie, this recipe gives you flexibility and flavor in one delicious package.

Ready to keep learning and growing in your plant-based kitchen? Come meet our online vegan cooking school!