This is the best vegan lemon meringue pie ever! Made with a creamy lemon filling and topped with a perfectly fluffy vegan meringue that will not deflate! You may not have thought that it was possible, but I promise that this recipe will not disappoint!

Why you will love this vegan Lemon Meringue Pie…

No one will ever guess that it’s vegan!

Your vegan friends will be very impressed and love you for making it!

The lemon curd filling is perfectly flavored and rich and creamy.

The vegan meringue is light and fluffy and will not deflate on you!

It’s egg-free, dairy-free, food dye-free, and gluten-free when made with a GF crust!

It’s simply delicious!

What do you use instead of egg in a vegan lemon meringue pie?

Most lemon meringue pies call for eggs in the lemon filling. This works to stabilize the filling and make it firm enough to cut a slice. It also gives it some protein and makes the filling slightly creamy. To replace the eggs in my vegan version, I use 3 key things…

Some silken tofu in the lemon curd to give it that protein and make it creamy. Some agar agar in both the lemon curd and the meringue to stabilize it and make it firm enough to slice. Aquafaba to make a vegan meringue. You do this by whipping up the liquid from a can of chickpeas until it forms a fluffy meringue. I then add a sugar solution made with agar agar to sweeten and stabilize it! This is a key ingredient to make a perfect vegan meringue that won’t start to deflate after a few hours!

What is agar agar and why do I need to use it in this vegan lemon meringue pie?

Agar agar is derived from seaweed. It is a clear, tasteless powder that gels when cooked, much like gelatin only it is vegan. I use it in both the lemon curd layer and in the meringue layer to stabilize them and hold it firm. Pies made without this will be mushy and the meringue will start to separate and deflate after a few hours. A little agar agar is a key to keeping your pie firm, even the next day.

Note: I prefer to use the powdered form of agar agar, but if you can only find the flakes, you will need to use 3 times as much, so you will use 6 tsp of the flakes in the lemon curd and 2 ¼ tsp of flakes in the meringue. It is very expensive at natural food stores, but I get it for a great price at my local Asian market or on Amazon.

How do I make a vegan lemon meringue pie?

To make a bottom crust for your pie:

You can use your favorite pie crust recipe, a store-bought pre-made crust, my easy vegan pie crust , or if you are gluten-free, use my gluten-free pie crust recipe.

, or if you are gluten-free, use Whatever crust you use, bake it for about 20 minutes until slightly golden around the top of the crust.

To make the lemon curd filling:

In a medium-sized saucepan, add cold water, sugar, agar agar, corn starch, lemon juice, salt, and turmeric. Stir all the ingredients well until the corn starch is dissolved and then turn on the heat to medium. Heat the lemon curd over medium heat until it begins to boil and then turn the heat down, so it continues to slowly boil for 6 minutes. Turn off heat and add the tofu and use an immersion blender to blend until smooth. (or pour the lemon curd into a blender with the tofu and blend until very smooth). Pour the lemon filling into the pre-baked pie crust and put it in the fridge while you are making the meringue.

To make the Meringue:

Add aquafaba (chickpea liquid) to the bottom of a large mixing bowl with the cream of tartar or lemon juice and beat for 7 minutes until it forms a stiff meringue. Add 2 tsp of vanilla and beat again for another minute. Turn off the beaters and make your syrup.

Make the syrup to set the meringue:

In a small saucepan, add water and agar agar and boil for 3 minutes. Then add the sugar and boil for 3 more minutes stirring constantly. Then immediately pour the hot syrup slowly into your meringue mixture with the beaters set to medium. Beat the syrup and the mixture for about 30 seconds until it is well incorporated, and your meringue looks shiny. Quickly top your pie with the meringue spreading it evenly over the top and making peaks by lifting up the spatula. (You must work quickly because the meringue will start to set once it cools). Let your pie cool in the fridge for another hour allowing it to set completely. Then use a kitchen torch

Tips for making a great vegan lemon meringue pie:

Use agar agar in both the lemon curd and the aquafaba meringue to stabilize it and make it firm and perfect for slicing.

Measure your agar agar carefully, slight changes in the amount of powder will affect the firmness of your pie.

You can use fresh or bottled lemon juice. You may also add some lemon zest to the lemon curd pie filling for an extra lemony flavor.

If you are gluten-free, please use my gluten-free pie crust recipe . I spent years perfecting and I truly believe that it is the best gluten-free pie crust out there!

. I spent years perfecting and I truly believe that it is the best gluten-free pie crust out there! Work quickly when making the aquafaba meringue. It will set once it cools, so it needs to be added to the pie while it is still warm.

If you don’t have a kitchen torch, you can use a regular torch, but be very careful. (I only recently got a kitchen torch. I used to use my husband’s welding torch, which was heavy and awkward, but it had a nice flame and was faster than the kitchen torch).

Note: This is definitely a pie that has a few more steps than the average dessert, but it is well worth your time and effort when you have a picture-perfect 100% vegan lemon meringue pie to share with your friends and family! Follow my steps and use the agar agar, and I promise it will be delicious!

If you want a similar dessert with a little less work, try my perfect vegan lemon bars!

Want a quick and easy dessert without so many steps? Try my easy no-bake vegan cheesecake the best vegan pumpkin pie or my easy vegan pumpkin pie! It’s trulyever!

Have some extra agar-agar to use up after this recipe? Give these easy vegan lemon bars, or my vegan jello a try!

Try some of my other amazing recipes using the liquid from chickpeas:

Be sure to follow me on Instagram or Pinterest for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!