Breakfast Baking
Easy Lemon Meringue Pie with Fluffy Aquafaba Meringue – Beginner-Friendly Recipe
Original recipe: 8 servings · Prep: 25 min · Cook: 34 min · Total: 239 min
By Beginnerbakes Editorial TeamPublished Apr 13, 2026 | Updated Sep 30, 2026
American
239 mins
Beginner-friendlyEasyStep By StepNo Fuss
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.
Prep
25 min
Cook
34 min
Total
239 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
- 1/2 cup granulated sugar (for the lemon filling)
- 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.
Timing and Planning
Timing estimate: 239 minutes elapsed. Includes up to 12 minutes crust baking, 7 minutes cooking the filling and 15 minutes baking the topped pie, plus 25 minutes preparation, an estimated 1 hour cooling and at least 2 hours chilling. The cooling allowance is an estimate; the pie must be fully cool before its final chill. These are planning estimates; use the recipe's doneness, rise and setting cues.
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