Egg-Free Lemon Meringue Pie Recipe
Updated Oct 17, 2025, Published Sep 03, 2018
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Bright, tangy, and beautifully topped with fluffy meringue—this Egg-Free Lemon Meringue Pie is a show-stopping dessert that everyone can enjoy. Made without eggs, gluten, or dairy, it’s the perfect recipe for those with food allergies or anyone looking for a lighter twist on the classic lemon pie.
Traditional lemon meringue pie relies heavily on eggs for both the filling and the airy topping, but this version delivers the same creamy texture and glossy finish using aquafaba—the liquid from canned chickpeas. It whips up just like egg whites, creating stiff, glossy peaks for a gorgeous, bakery-style meringue that’s completely vegan-friendly.
Each bite offers a balance of sweet, tart, and creamy, all nestled in a flaky gluten-free crust. It’s indulgent enough for special occasions but easy enough to make any day of the week.
Table of Contents
Why You’ll Love This Recipe
- Egg-free & allergy-friendly: Perfect for those avoiding eggs or dairy.
- Bright, zesty flavor: Fresh lemon juice and zest bring vibrant citrus notes.
- Beautiful presentation: The aquafaba meringue browns beautifully and holds its shape.
- Gluten-free crust: Use your favorite store-bought or homemade crust for a worry-free dessert.
- Surprisingly easy: Simple pantry ingredients come together to make a stunning pie that feels like a special treat.
What You’ll Need:
For the Meringue Topping
- 1 (15.5-oz) can garbanzo beans, liquid reserved
- ¼ teaspoon cream of tartar
- ¼ teaspoon guar gum or xanthan gum
- 1 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons lemon juice (optional)
For the Lemon Filling & Crust
- 1 (9-inch) gluten-free pie crust
- 4 tablespoons cornstarch
- ½ cup cold water
- 1 cup full-fat canned coconut milk
- 10 tablespoons lemon juice
- 1 cup granulated sugar
- ⅛ teaspoon turmeric or yellow food coloring (optional)
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons lemon zest (optional)
Tips & Variations
- Use full-fat coconut milk — It’s essential for that smooth, custard-like filling.
- Add a pop of color — A tiny pinch of turmeric gives your lemon filling a beautiful golden hue without artificial dyes.
- Chill before slicing — Let the pie rest in the refrigerator for at least an hour to set perfectly.
- Try a cookie crust — For a twist, use a gluten-free graham cracker or cookie crumb crust.
- Boost the lemon flavor — Add a bit of extra zest or a touch more juice for a stronger citrus punch.
Frequently Asked Questions
1. What can I use instead of aquafaba?
Aquafaba is the best egg-free alternative for meringue, but if you don’t have it, you can try a whipped vegan meringue mix. However, aquafaba gives the best volume and texture naturally.
2. Does the aquafaba taste like chickpeas?
Not at all! Once whipped with sugar, vanilla, and lemon juice, it becomes light, sweet, and neutral—just like traditional meringue.
3. Can I make this pie ahead of time?
Yes! You can make the pie a day in advance. Store it in the refrigerator uncovered or lightly tented with foil. The meringue may soften slightly but will still hold beautifully.
4. How do I get my meringue to stiffen properly?
Make sure your mixing bowl is clean and free from grease, and beat the aquafaba for several minutes before adding sugar. Cream of tartar helps stabilize it, so don’t skip that ingredient.
5. Can I make this recipe completely vegan?
Yes. This pie is naturally vegan as long as your crust and sugar are certified vegan. Coconut milk replaces dairy, and aquafaba replaces eggs, so it’s 100% plant-based.
6. Why use turmeric in the filling?
Turmeric is used in a tiny amount for natural color—it gives the filling a golden hue without affecting the flavor.
7. How long does the pie last?
This pie keeps well in the refrigerator for up to three days. For best results, store it uncovered or loosely covered to preserve the meringue texture.
This Egg-Free Lemon Meringue Pie is proof that allergen-friendly desserts can still be luscious, creamy, and picture-perfect. With a flaky gluten-free crust, silky lemon filling, and cloud-like meringue, it’s a dessert that everyone at the table can enjoy. Whether you’re serving it at a family gathering or just treating yourself to a slice of sunshine, this pie will brighten any occasion—no eggs required!
Get more GLUTEN FREE PIE Inspiration
Egg-Free Lemon Meringue Pie
Ingredients
For the Egg-Free Meringue Topping:
- 1 (15.5-ounce) can garbanzo beans
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon guar gum or xanthan gum
- 1 cup confectioners’ sugar or granulated sugar
- 1 teaspoon pure vanilla extract, , more to taste
- 1-2 tablespoons lemon juice, , optional (gives heightened flavor)
For the Pie:
- 1 (9-inch) gluten-free pie crust
- 4 tablespoons cornstarch
- 1/2 cup cold water
- 1 cup full-fat canned coconut milk, (not coconut beverage)
- 10 tablespoons lemon juice
- 1 cup granulated sugar
- 1/8 teaspoon turmeric powder or yellow food coloring, , optional
- 1 teaspoon pure vanilla extract
- 1-2 tablespoons lemon zest, , optional
Instructions
For the Meringue Topping:
- Drain liquid from the can of garbanzo beans into a mixing bowl. (Set drained garbanzo beans aside and save them for another use.)
- Beat bean liquid on high speed for 1 minute. Add cream of tartar and gum and beat on high 1 to 2 minutes.
- Add sugar and vanilla and beat on high speed until very stiff.
- Add lemon juice, if using, and beat until combined.
For the Pie:
- Bake unfilled pie shell according to package directions. Let cool.
- In a medium saucepan, mix cornstarch with cold water until smooth. Add coconut milk, lemon juice, sugar and turmeric and mix well.
- Place mixture on stovetop on medium heat and cook until mixture starts to thicken. Lower heat to simmer.
- Stir in vanilla and continue cooking until mixture is very thick.
- Pour mixture into cooled baked pie shell. Sprinkle the top with lemon zest, if using.
- Let filling cool. Top with egg-free meringue topping by spooning the topping onto pie and swirling it into peaks.
- To brown the meringue to look like traditional meringue, place pie under preheated broiler 1 to 2 minutes, watching closely to keep from burning. Rotate pie to brown evenly. Refrigerate 1 hour and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Alicia Woodward, originally published in Gluten Free & More. Originally published in 2015. Recipe adapted with permission from “The Egg-Free Cookbook: Get Back the Foods You’ve Been Missing” (Little Things Books) by Tabitha Elliott. All rights reserved.
