Vegan Pink Lemon Meringue Pie
Prep time
Cook time
Total time
The perfect Vegan Pink Lemon Meringue Pie- flaky pie crust with tart lemon raspberry custard, topped with sweet, fluffy vegan meringue.
Recipe type: Dessert
Cuisine: Vegan
Serves: 8 slices
  • Crust
  • 1¼ cups whole wheat pastry flour
  • ½ teaspoon salt
  • 1 tablespoons sugar
  • 4 tablespoons cold vegan butter, cut into small pieces
  • 2 tablespoons cold vegetable shortening, cut into small pieces
  • 2 tablespoons cold lemon flavored vodka
  • 2 tablespoons cold water
  • Filling
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • ¼ teaspoon sea salt
  • 1½ cups water
  • 3 pink lemons, juiced and zested
  • 1 tablespoon vegan butter
  • 1 cup raspberries, juiced
  • 1 cup silken tofu (one small package)
  • 1 tablespoon Agar Agar flakes
  • 3 drops natural pink food coloring (optional)
  • Meringue
  • ¾ cup aquafaba (liquid from one can of chickpeas)
  • ½ teaspoon cream of tartar
  • ½ cup organic sugar
  • ½ teaspoon xantham gum
  • ½ teaspoon clear vanilla (optional)
  1. Crust- Pour 1½ cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds. Add vegan butter and process until just combined. Add the shortening pieces and pulse until dough clumps together, about 15 seconds.
  2. Add the remaining cup of flour and pulse until mixture is evenly distributed (10-15 seconds). Empty the dough into a medium sized bowl. Sprinkle vodka over dough and knead until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together. (You probably won't need it all.)
  3. Shape the dough into a ball balls and flatten it into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes. Preheat your oven to 350. Roll your dough into a wide circle about ⅛" thick and press it into a 9" pie pan. Pinch the edges of the crust into a pretty design and pierce the bottom with a fork a few times. Bake the pie crust for 10-12 minutes, until golden brown.
  4. Meringue- Pour the liquid from a can of chickpeas into the mixing bowl of a stand mixer fitted with the balloon attachment. Add the cream of tartar and mix at medium high speed until the mixture becomes frothy, about 3-4 minutes.
  5. Meanwhile in a food processor, process the sugar for 30-45 seconds so it becomes fine like caster sugar.
  6. Mixing the chickpea water on medium high speed, add the processed sugar one tablespoon at a time. Continue mixing until soft peaks form. Add the vanilla and continue mixing until stiff peaks form. If you don't have clear vanilla, skip this step. It will still taste amazing!
  7. Add the xantham gum to help the meringue keep stiff peaks. Mix for another minute or so, then spoon it onto your pie filling.
  8. Filling and Pie- To juice the raspberries, I blended them then strained the mixture through a cheesecloth. You can also substitute ⅓ cup of red fruit juice (pomegranate, strawberry, etc).
  9. In a small saucepan combine the sugar, flour, cornstarch, and salt. Stir with a whisk to combine.
  10. Turn the heat to medium-high and add the water, lemon juice, lemon zest, raspberry juice, and agar agar agar flakes. Stir occasionally, to make sure the custard doesn't burn. Bring this to a boil and then reduce heat to medium and simmer for 3-5 minutes, until you have a thick mixture in the pan. Remove from heat and add the tablespoon of vegan butter. Stir to combine. Set aside.
  11. Place the tofu in a food processor and pulse until smooth. Add the lemon mixture from the saucepan and pulse it all together until a smooth consistency is reached.
  12. Prepare the meringue according to the recipe below and heat your oven to 350.
  13. Pour the lemon custard into your prepared pie crust. Top with meringue, being sure to create a seal with the crust. With the end of a spatula or spoon, create peaks in your meringue by dipping the end into the meringue and pulling it back out. These peaks will turn a lovely golden brown color in the oven, just like traditional meringue
  14. Place in your heated oven and bake for 15-22 minutes until the meringue just begins to brown. Turn your heat to 375 and cook for another 5-10 minutes until the meringue has golden edges.
  15. Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.
If you are using agar powder instead of flakes, use ⅓ the amount or the texture will be off.
Be sure to place the pie in the oven right away or the meringue may become deflated.
It is very important to let the pie come to room temperature then chill before serving or the filling may be runny!
Recipe by Carrots and Flowers at