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Plant-Based Lemon Meringue Pie

Plant-based lemon meringue pie is a refreshing and tangy dessert that's perfect for a hot summer day. The silky lemon filling is made with plant-based ingredients, creating a vegan and dairy-free option. The fluffy and sweet meringue topping made from aquafaba adds the perfect finishing touch.

Tasty Team
73% would make again
Plant-Based Lemon Meringue Pie


for 8 servings


  • 2 ½ cups plain flour (300 g)
  • 150 g vegan butter (150 g), frozen and grated
  • ¼ cup sugar (30 g)
  • 1 teaspoon salt
  • ¼ cup ice cold water (75 mL)

Lemon Curd

  • 6 lemons, juiced
  • 1 cup cornflour (100 g)
  • 1 ½ cups sugar (300 g)
  • ½ teaspoon ground turmeric
  • 1 ¼ cups oat milk (300 mL)
  • 1 lemon, zested


  • 1 teaspoon lemon juice
  • 1 can aquafaba, (liquid from canned chickpeas)
  • 1 teaspoon vanilla
  • 1 ½ cups caster sugar (175 g)

Nutrition Info

  • Calories 367
  • Fat 2g
  • Carbs 78g
  • Fiber 6g
  • Sugar 26g
  • Protein 9g

Estimated values based on one serving size.


  1. Preheat the oven to 180°C (350°F).
  2. Make the pastry: Add the flour and grated butter to a large bowl and rub together until the texture resembles breadcrumbs. Add the sugar, salt, and water and rub together a little more, but do not overmix! Tip out onto a clean surface and bring together into a ball. Wrap in cling film and let rest in the refrigerator for 10 minutes.
  3. Roll out the chilled pastry to ½ cm thick, then gently transfer to a 9-inch tart pan, trimming the excess pastry around the edges (you may roll a little of the excess dough into a ball and use this to push the pastry into the edges of the tin). Prick the bottom of the crust with a fork, line with parchment and baking weights, and bake for 15-20 minutes. Remove from the oven and let cool.
  4. Make the lemon curd: Combine the lemon juice, cornflour, sugar, turmeric, oat milk, and lemon zest in a large saucepan and whisk over medium-low heat until it thickens. Remove the pot from the heat.
  5. Make the meringue: Squeeze the lemon juice into the metal bowl of a stand mixer, then use the lemon half to coat the inside of the bowl evenly. Add the aquafaba and whip with the whisk attachment on high speed for 5 minutes, until it quadruples in volume.
  6. Add the sugar and vanilla and mix again on high speed for 5 minutes, until glossy and the sugar has dissolved.
  7. When the pastry is cool, fill three-quarters of the way with the lemon curd, then let cool for 20 minutes. Dollop the meringue over the curd and spread a little with a spatula to make grooves, which will caramelize into lovely browned marks.
  8. Broil for 3–55 minutes (keep an eye on it though to ensure it doesn’t burn!), until the top of the meringue is browned.
  9. Enjoy!
  10. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
Plant-Based Lemon Meringue Pie