Vegan lemon meringue pie

Vegan lemon meringue pie

This vegan lemon meringue pie comes with a baked pie crust or without a baking crust. It has a vegan lemon curd filling and a vegan meringue on top. Made without eggs, dairy products, or processed sugar. You would be shocked to learn that there is no egg in the lemon pie because the lemon curd filling is so sweet, tart, and creamy.

Tips for making this recipe:

Use anthem gum or arrowroot powder in place of cornflour to make a keto lemon curd. Before adding the liquid components, add the dry ones. This guarantees that the lemon curd will be thick and smooth without clumps.
After the sugar has dissolved, keep the heat on medium; after that, raise it to medium-high. The lemon curd mixture has to be mixed continuously until it starts to boil and thicken.


For the vegan lemon curd:

  • Lemon juice: 3/4 cup.
  • Cornflour: 1/3 cup.
  • Yellow food coloring: 1/4 tsp.
  • Superfine sugar: 1 cup.
  • Salt
  • Coconut milk: 1 cup.

For the vegan meringue:

  • Cream of tartar: 1/2 tsp.
  • Aquanaut: 1/2 cup.
  • Powder sugar: 1 cup.


Get your pie crust ready.

  1. A no-bake, handmade, or store-bought crust. Put aside. Use the superfine sugar and cornflour, move it to the saucepan, and mix it perfectly.
  2. Put the lemon juice in the coconut milk and mix it perfectly. Gradually add the yellow food coloring until the color is bright yellow, akin to the hue of a lemon meringue pie.
    Set the temperature to medium.
  3. Stir while the sugar is fully mixed with it. Turn the heat up to medium-high and whisk continuously for about five minutes, or until the liquid starts to boil and thicken.
  4. Take the lemon curd off the burner. Spoon the lemon curd into the pie shell, working rapidly.
  5. As soon as the lemon curd solidifies, begin making your vegan meringue.
  6. Add the aquanaut to a large mixing bowl for almost a few minutes, or while soft peaks form. After adding the cream of tartar, beat until well blended.
  7. Carefully stir in the sugar in powdered form and mix while the mixture forms stiff, glossy peaks. Include the vanilla extract.
  8. Spread the vegan meringue on top of the lemon pie using a rubber spatula. Using a propane burner to brown the meringue placed over it gently will cause it to melt.


  • Use a handmade, store-bought, or no-bake crust. You may use tapioca starch or arrowroot.
  • Make it paleo and sugar-free by using erythritol that has been mixed.
  • A small pinch of turmeric can also be added.

Frequently Asked Questions: Specifics:

What do you know about Aquanaut?

Aquanaut is the fluid left over after cooking chickpeas, or the surplus liquid in garbanzo bean cans. While having a somewhat thicker texture than egg whites, when combined with a stabilizer (such as cream of tartar), it creates an amazing creamy coating that resembles meringue.

Nutritional facts:

Calories: 149 kcal

Potassium: 53 mg.

Carbohydrates: 16 g.

Iron: 1 mg.

Protein: 1 g.

Calcium: 14 mg.

Sodium: 1 mg.

Vitamin C: 9 mg.

Net carbs: 6 g.

Fiber: 10 g

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