Vegan Lemon Meringue Pie Recipe – The Best Vegan Lemon Meringue Pie Recipes – How To Make Vegan Lemon Meringue Pie

If you’re anything like us, we love sweets and vegan lemon meringue pie is no exception. With so many great recipes to try, it can be hard to narrow down which one you want to make. That’s why we have decided to do the hard work for you, and pick the best vegan lemon meringue pie recipes we could find! These are in no order, as they’re all delicious, but we hope you try them all!

Vegan Lemon Meringue Pie Recipe – Best Vegan Lemon Meringue Pie Recipe

vegan lemon meringue pie slice

This vegan lemon meringue pie is so good, you will definitely have to make it again. We, and our family, are so happy we found it, but the downside is we always want more!

Vegan Lemon Meringue Pie Recipe – Nora Cooks – Vegan Lemon Meringue Pie Recipe

close up on a lemon meringue pie with a slice removed

This might be one of the best vegan summer desserts on the planet, and yes, that is an official ranking. Every bite of this vegan lemon meringue pie consists of light as a feather meringue, tangy lemon curd, and a buttery crust to die for! We’re so glad we found this recipe, and we know you will be too!

Vegan Lemon Meringue Pie With Aquafaba Recipe – Veganosity – Vegan Lemon Meringue Pie Recipe

A slice of lemon meringue pie on a white plate with a silver fork resting on the plate.

It’s hard to believe something this good is made without eggs or an egg-free vegan meringue, but it is! Check this recipe out for how to make an absolutely delicious vegan lemon meringue pie everyone will enjoy!

Epic Vegan Lemon Meringue Pie Recipe – Addicted To Dates – Vegan Lemon Meringue Pie Recipe

With a fresh lemon curd filling, the most perfect meringue topping, and a crisp buttery shortcrust, this vegan lemon meringue pie is going to impress everyone you know! You will be the talk of the town after making this, we guarantee it.

Vegan Lemon Meringue Pie Recipe – Vegetarian Times – Vegan Lemon Meringue Pie Recipe

We’re going to be honest, this recipe had us at the moment they said to use a culinary torch. We’re so glad we stuck with it though, because this vegan lemon meringue pie recipe is amazing! Bonus points for flames/fire!

While this list is no way all encompassing, it is definitely an awesome starting point on your way to making delicious vegan lemon meringue pies! Please share with us if you make one, we’d love to see it!

Fairy Bread Meringue Custard Pie Recipe

Prep: 30 mins – Cook: 75 mins – Total: 105 mins


  • 340g (2 1/4 cups) plain flour
  • 70g (1/3 cup) caster sugar
  • 180g butter, chopped, chilled
  • 1 egg
  • 1 tbsp iced water
  • 60g (1/2 cup) hundreds and thousands
  • 12 mini meringues
  • 625ml (2 1/2 cups) milk
  • 125ml (1/2 cup) thickened cream
  • 2 tsp vanilla bean paste
  • 4 egg yolks
  • 155g (3/4 cup) caster sugar
  • 70g (1/2 cup) cornflour
  • 50g unsalted butter, chopped


  1. Place flour, caster sugar and a pinch of salt in a food processor. Process until combined. Add butter. Process until mixture resembles fine crumbs. Add egg and water. Process until the dough just starts to come together. Turn pastry onto a lightly floured surface. Gather dough together. Shape into 2 discs. Wrap in plastic wrap. Place in the fridge for 30 minutes to rest.
  2. Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Grease a 3.5cm-deep, 24cm round pie dish. Use a lightly floured rolling pin to roll out the pastry on a lightly floured surface to a disc about 4mm thick. Sprinkle dough with hundreds and thousands. Use a rolling pin to gently press into surface. Invert pie tin and use as a guide to cut a 24cm disc from pastry. Cut disc into 12 even wedges. Remove excess dough and place wedges on prepared tray. Place in fridge until required. Roll out remaining pastry on a lightly floured surface to a disc about 4mm thick. Use pastry to line prepared pie dish. Trim excess. Use a fork to prick base. Place in fridge for 30 minutes to chill.
  3. Place the dish on a baking tray. Line the pastry case with baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and the pastry weights or rice and bake for a further 10 minutes or until golden. Set aside to cool completely
  4. To make the custard, bring the milk, thickened cream and vanilla to the boil in a saucepan over medium heat. Remove from heat. Use electric beaters to beat the yolks and sugar in a heatproof bowl until pale and creamy. Add the cornflour and whisk until combined. Slowly pour the milk mixture into the egg mixture, whisking continuously until smooth. Return the mixture to the saucepan and whisk over medium heat for 3-5 minutes or until the mixture boils and thickens. Remove from heat. Whisk in the butter.
  5. Pour the custard into the cooled pastry case and smooth surface. Place foil around edge of the pastry to prevent burning. Bake for 20 minutes or until the custard is just set. Set aside to cool completely. Remove the pastry wedges from the fridge and bake for 15 minutes or until golden and crisp. Set aside to cool completely.
  6. Arrange the meringues on top of the pie. Top with the pastry wedges to serve.

This delicious recipe and photos were created by, we simply shared it! Check them out for more great ideas!