Vegan Aquafaba Meringue Lemon Pie

Steps

1. 1

   Blind bake the crustOven 375°F / 190°C

   • Line the 9-inch pie dish with the thawed pie crust, trimming and crimping the edges as needed.
   • Prick the bottom with a fork.
   • Line the crust with parchment paper and fill with pie weights or dried beans.
   • Brush the exposed rim with melted vegan butter.
   • Bake at 375°F (190°C) for 12–15 minutes until light golden and set.
   • Remove weights and parchment.
   • If the bottom is very pale, return to the oven for 2–3 minutes.
   • Let cool slightly, about 5 minutes.

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   Ready when: Crust is light golden and sides are set; bottom is beginning to firm

   Tip: Prick the bottom to prevent puffing. Pie weights prevent the bottom from rising; dried beans work just as well.

2. 2

   Make the lemon curd filling

   • In a medium saucepan, combine the water, cornstarch, sugar, lemon zest, and salt.
   • Whisk until the cornstarch is fully dissolved and there are no lumps.
   • Place over medium heat and bring to a simmer, stirring constantly, about 3–4 minutes.
   • Once simmering, continue stirring for 1 minute, then remove from heat.
   • Pour the lemon juice into a separate bowl.
   • Slowly whisk the hot cornstarch mixture into the lemon juice until smooth and combined.
   • Return the mixture to the saucepan and place over medium heat.
   • Cook, stirring frequently, for 2–3 minutes until it thickens and comes to a gentle bubble.
   • Remove from heat and stir in the coconut cream until fully incorporated and smooth.
   • Let cool to room temperature, about 15–20 minutes, stirring occasionally.

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   Ready when: Curd is thick, glossy, and coats the back of a spoon; no heat needed, fully cooled

   Tip: Keep the heat at medium to avoid scorching the curd. The mixture will thicken more as it cools, so don't overreduce it on the stove.

3. 3

   Fill the crust

   • Once the lemon curd has cooled to room temperature, pour it into the partially baked pie crust, spreading it in an even layer.
   • Set aside while you prepare the meringue.

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   Ready when: Filling is smooth and level in the crust

   Tip: Pour the filling while it's still slightly warm so it spreads easily. If it has firmed up too much, briefly warm it over low heat.

4. 4

   Whip the aquafaba meringue

   • In the bowl of a stand mixer fitted with the whip attachment (or using a clean, dry electric hand mixer), combine the chilled aquafaba and cream of tartar.
   • Beat on medium-high speed for 2–3 minutes until the aquafaba becomes foamy and pale.
   • With the mixer running, slowly add the sugar, 1 tablespoon at a time, over the course of 3–4 minutes.
   • Once all the sugar is incorporated, add the vanilla extract and continue beating on high speed for 3–5 minutes more, until stiff, glossy peaks form.
   • The meringue should be thick enough that you can turn the bowl upside down without it sliding.

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   Ready when: Meringue forms stiff, glossy peaks that hold their shape; meringue is thick and stable

   Tip: Use absolutely clean, dry equipment—any trace of oil or egg (if making other dishes) will prevent the aquafaba from whipping. If you have access to aquafaba with added guar gum or xanthan gum, it will whip faster and more reliably.

5. 5

   Top with meringue

   • Spoon the meringue over the lemon filling, starting from the edges and working toward the center.
   • Use the back of a spoon or an offset spatula to create soft, peaked mounds across the surface.
   • Make sure the meringue touches the inner rim of the crust on all sides (this prevents shrinking).
   • The peaks and swirls will brown beautifully.

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   Ready when: Meringue completely covers the filling with attractive, rustic peaks

   Tip: Make sure the meringue touches the crust all the way around; this creates a seal and prevents shrinking during baking.

6. 6

   Bake the meringueOven 350°F / 175°C

   • Transfer the pie to a 350°F (175°C) oven and bake for 12–15 minutes until the meringue is light golden brown on the peaks and edges, with the valleys remaining slightly paler.
   • The meringue should feel set but still have a slight give when lightly touched.
   • Do not overbake, or the meringue will become dry.

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   Ready when: Meringue is light golden on the peaks and feels set to the touch but not hard or dry

   Tip: Lower the oven temperature slightly compared to traditional egg meringue to prevent the meringue from crisping too much. Aquafaba meringue is more delicate than egg.

7. 7

   Cool completely

   • Remove the pie from the oven and let it cool at room temperature for at least 2 hours.
   • The pie must cool completely before refrigerating so the filling and meringue set properly.
   • Do not slice until fully chilled and set, or the filling will be too soft and will run.

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   Ready when: Pie is completely cool to the touch and feels firm when gently pressed

   Tip: Patience is essential here. Cutting into a warm pie will result in a runny filling. If you're short on time, refrigerate for at least 1 additional hour before serving.

8. 8

   Chill and serve

   • Once cooled, transfer the pie to the refrigerator and chill for at least 1 hour (or up to 24 hours ahead).
   • This allows the filling to firm up completely.
   • Slice with a sharp, wet knife, wiping clean between cuts for clean slices.
   • Serve chilled.

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   Ready when: Pie is cold to the touch and filling is completely set

   Tip: A warm, wet knife makes clean slices through the meringue; dip it in hot water and wipe dry between each slice.