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

Name: Easy Lemon Meringue Pie with Fluffy Aquafaba Meringue – Beginner-Friendly Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 vegan pie crust (store-bought or homemade, 9-inch); 1 1/4 cups water; 3/4 cup granulated sugar, divided; 1/3 cup cornstarch; 1/8 teaspoon turmeric powder (for color, optional); 1/4 teaspoon salt; 1/2 cup fresh lemon juice (about 2-3 lemons); 2 tablespoons lemon zest; 1/4 cup unsweetened almond milk (or any plant milk); 1/4 teaspoon vanilla extract; 3/4 cup aquafaba (liquid from canned chickpeas); 1/2 teaspoon cream of tartar; 1/3 cup powdered sugar; 1/2 teaspoon vanilla extract

By Beginnerbakes Editorial TeamPublished Apr 13, 2026 | Updated Jul 11, 2026

American 50 mins beginner-friendlyeasystep-by-stepno-fussfruitfrostingpartycomfort-foodsummer-baking

This beginner-friendly lemon meringue pie features a tangy lemon filling topped with fluffy aquafaba meringue. Perfect for summer parties or anytime you crave a light, egg-free dessert with fresh fruit flavor.

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

Prep 25 min

Cook 25 min

Total 50 min

Servings 8

Difficulty easy

Cuisine American

Ingredients

Servings 8

1 vegan pie crust (store-bought or homemade, 9-inch)
1 1/4 cups water
3/4 cup granulated sugar, divided
1/3 cup cornstarch
1/8 teaspoon turmeric powder (for color, optional)
1/4 teaspoon salt
1/2 cup fresh lemon juice (about 2-3 lemons)
2 tablespoons lemon zest
1/4 cup unsweetened almond milk (or any plant milk)
1/4 teaspoon vanilla extract
Aquafaba meringue topping
3/4 cup aquafaba (liquid from canned chickpeas)
1/2 teaspoon cream of tartar
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Place the vegan pie crust in a 9-inch pie dish and prick the bottom with a fork.
Bake the crust for 10 to 12 minutes, until lightly golden. Set it on a wire rack while you make the lemon filling.
In a medium saucepan, whisk together the water, 1/2 cup granulated sugar, cornstarch, turmeric if using, and salt until smooth.
Cook over medium heat, whisking constantly, until the mixture thickens and gently bubbles, about 5 to 7 minutes.
Remove from the heat and stir in the lemon juice, lemon zest, almond milk, and 1/4 teaspoon vanilla until smooth.
Pour the lemon filling into the pre-baked crust and smooth the top with a spatula.
For the meringue, add the aquafaba to a large, spotless mixing bowl. Beat on high speed until soft peaks form, about 3 to 5 minutes.
Add the cream of tartar, then beat in the powdered sugar one spoonful at a time until the meringue is glossy and holds stiff peaks. Beat in the remaining 1/2 teaspoon vanilla last.
Spread the aquafaba meringue over the lemon filling, sealing it all the way to the crust edge. Use the back of a spoon or spatula to make soft peaks.
Bake the pie for 12 to 15 minutes, until the meringue is lightly golden on top.
Cool completely on a wire rack, then chill for at least 2 hours so the filling sets before slicing.