Vegan Lemon Pie with Lemon Zest

Introduction

The filling in this vegan lemon pie sets with cornstarch and agar, so you get clean slices and a firm, glossy texture without eggs. A full ¾ cup of lemon juice plus lemon zest keeps the flavor sharp, while the starch-based meringue bakes at 350 °F just long enough to set on top. It fits well for a make-ahead dessert because you can serve it at room temperature or chilled.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 8

Ingredients

• 1 baked vegan pie crust

Filling

• 1¼ cup white granulated sugar
• ½ cup cornstarch
• ¼ teaspoon agar
• ¼ teaspoon salt
• 1 ¼ cup non-dairy milk
• 1 cup cold water
• ¾ cup fresh lemon juice
• 1 ½ tablespoons lemon zest
• ⅛ teaspoons turmeric

Meringue

• 9 teaspoons tapioca starch
• 9 teaspoons potato starch
• 1 ½ teaspoon baking powder
• ¾ teaspoons guar gum
• ½ cup + 2 tablespoons cold water
• ½ cup white granulated sugar
• ¾ teaspoons lemon juice

Instructions

Filling

1. Add all the filling ingredients to a saucepan, bring to boil, and whisk for a few minutes. When you can’t stir anymore it’s ready.
2. Keep the filling warm and covered while preparing the meringue.

Meringue

1. Combine the starches, baking powder, guar gum, lemon juice, and about half the water. Whip by hand until stiff peaks start to form.
2. Add the rest of the water and the sugar slowly, and mix. It should be thick enough that it will have stiff peaks that don’t fall. If it is not thick enough, mix in a little more tapioca starch.

Pie

1. As soon as the meringue is done, pour the filling into the pie crust. While the filling is hot, spread meringue over filling, carefully sealing to edge of crust. Using a rubber spatula, touch flat side of spatula on meringue and pull away. Repeat over entire surface of meringue.
2. Bake in a 350 °F (180 °C) oven for 10-15 minutes. Cool on rack for 1 hour.
3. Serve at room temperature or chilled.

Variations

• Swap the non-dairy milk for full-fat coconut milk if you want a richer filling; soy or oat milk keeps the texture lighter and the lemon flavor cleaner.
• Replace ¼ cup of the fresh lemon juice with lime juice for a sharper, slightly more floral citrus profile.
• Use a gluten-free vegan pie crust instead of the baked vegan pie crust to keep the dessert gluten-free without changing the filling or meringue.
• Smooth the meringue instead of pulling up peaks with the rubber spatula if you want a flatter top that browns more evenly in the oven.

Tips for Success

• Whisk the filling constantly as it comes to a boil so the cornstarch and agar thicken evenly and do not catch on the bottom of the saucepan.
• The filling is ready when it turns very thick and resists the whisk; if it still moves easily, keep cooking.
• Keep the filling warm and covered exactly as directed so it pours cleanly into the crust and the meringue adheres better.
• Spread the meringue to the very edge of the pie crust while the filling is still hot to reduce shrinking and weeping.
• If the meringue looks loose after adding the rest of the water and sugar, add tapioca starch in very small amounts so it thickens without turning gummy.

Storage and Reheating

Store the whole pie in a covered pie plate or cake carrier in the refrigerator for up to 3 days. Store individual slices in a shallow airtight container in the refrigerator for the same amount of time.

Freezing is not recommended. The lemon filling can change texture after thawing, and the meringue tends to weep and soften.

This is not a pie you should reheat. Serve it chilled straight from the fridge or let slices sit at room temperature for 15 to 20 minutes before serving.

FAQ

Can you make this pie a day ahead?

Yes. Bake and cool it fully, then refrigerate it; the filling will firm up more as it sits.

Why does the filling need to stay warm and covered before adding the meringue?

Warm filling helps the meringue stick to the surface instead of sliding off later. Covering also prevents a skin from forming on the filling.

How do you know the meringue is thick enough?

Lift the whisk and check the peak. It should stand up without collapsing back into the bowl; if it falls quickly, keep mixing or add a little more tapioca starch as directed.

Can you substitute the cornstarch or the meringue starches?

Cornstarch works reliably in an acidic lemon filling, while some substitutes can stay softer. For the meringue, the tapioca starch and potato starch combination gives a more stable texture than using just one starch alone.