Easy Vegan Lemon Meringue Pie with Fluffy Aquafaba Meringue – Beginner-Friendly Dairy-Free Recipe

Pie Crust: Store-bought vegan crusts offer convenience and consistency, but homemade ones using cold vegan butter or coconut oil add a flakier texture. Remember to prick the crust bottom to avoid bubbles during baking.

Lemon Juice and Zest: Use fresh lemons for a vibrant flavor. Avoid bottled juice and only grate the bright yellow zest, steering clear of the bitter white pith.

Aquafaba (Chickpea Liquid): Use unsalted canned chickpea liquid for best meringue results. Homemade aquafaba from cooked chickpeas works but takes longer. Cream of tartar stabilizes the meringue. Other bean liquids usually don’t whip well.

Sugar: Granulated sugar sweetens the filling, while powdered sugar gives the meringue a smooth, glossy finish. Adjust sugar carefully, as it affects both sweetness and meringue stability.

Cornstarch: Essential thickener for the lemon filling. Arrowroot powder can substitute equally but yields a slightly clearer filling.

Plant-Based Milk: Unsweetened almond milk adds creamy texture; oat, soy, or coconut milk also work well.

Turmeric Powder: Optional natural yellow color without altering flavor; omit if you prefer traditional pale filling.

Vanilla Extract: Adds depth to flavor in both filling and meringue. Use pure, allergy-friendly vegan vanilla extract.

General Tips: Use room temperature ingredients for uniform mixing. Ensure bowls and beaters are clean and grease-free for stable aquafaba peaks. Firmly seal meringue edges to crust to prevent shrinking.