Eggless Lemon Meringue Pie

Lemon meringue pie is one of those desserts that looks fancy but is actually pretty simple once you break it down. You get a crisp crust, a smooth lemon filling, and a soft cloud of meringue on top.

The best part is that this version is completely eggless. If you avoid eggs or just can’t eat them, you can still enjoy this classic without missing out.

Instead of egg whites, I use aquafaba for the meringue. That’s just the liquid from a can of chickpeas, and it whips up beautifully into stiff, glossy peaks.

The lemon filling is bright and tangy, with a good balance of sweet and sour. It sets up nicely thanks to the cornstarch, so every slice holds its shape.

It does take a little time to chill and set, but the steps are easy to follow. Let me show you how I make it.

Why You’ll Love It

Fresh Lemon Flavor – Fresh lemon juice and zest create a bright, balanced filling that tastes refreshing rather than overly sweet.

Perfect Texture – The silky lemon center, crisp buttery crust, and fluffy meringue create a satisfying contrast in every bite.

Beautiful Finish – Golden toasted swirls make this pie look elegant enough for celebrations, yet it remains simple to prepare.

Reliable Filling – Cornstarch helps the lemon layer set firmly, so each slice holds its shape beautifully after chilling.

Ingredient List

For the Crust

• 1 1/2 cups Graham Cracker Crumbs
• 1/4 cup Granulated Sugar
• 6 tbsp Butter, melted

For the Lemon Filling

• 1 cup Granulated Sugar
• 1/3 cup Cornstarch
• 1/4 tsp Salt
• 1 1/2 cups Water
• 2/3 cup Fresh Lemon Juice
• 1 tbsp Lemon Zest
• 3 tbsp Butter

For the Meringue

• 1/2 cup Aquafaba (liquid from one can of chickpeas)
• 1/4 tsp Cream Of Tartar
• 1/2 cup Granulated Sugar
• 1/2 tsp Vanilla Extract

Directions

Step 1

Preheat the oven to 350F. Mix the graham cracker crumbs, sugar, and melted butter, then press firmly into a 9-inch pie dish. Bake for 8-10 minutes and let cool.

Step 2

In a saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water and lemon juice until completely smooth.

Step 3

Cook over medium heat, whisking constantly, for 5-7 minutes until the mixture is very thick and bubbling. Cook for 1 more minute to fully activate the cornstarch.

Step 4

Remove from the heat and stir in the butter and lemon zest. Pour into the cooled crust, let cool to room temperature, then refrigerate for 4 hours until set.

Step 5

For the meringue, beat the aquafaba and cream of tartar on high speed for about 5 minutes, until soft peaks form.

Step 6

Add the sugar one tablespoon at a time while beating, then continue whipping until stiff, glossy peaks form – about 8-10 minutes total. Beat in the vanilla.

Step 7

Pile the meringue over the chilled pie, spreading it to touch the crust all around and creating swirls with the back of a spoon.

Step 8

Toast the meringue with a kitchen torch until golden, or place under the broiler for 1-2 minutes, watching constantly. Serve the same day for the best texture.

Tips

Pack the Crust Firmly

The crumb mixture should feel like damp sand and hold together when pressed. If it still seems loose, mix in another teaspoon of melted butter.

Use the flat bottom of a measuring cup to press the crumbs into an even layer. Pay extra attention to the corner where the bottom meets the sides, since loose crumbs there can make slices harder to remove.

Let the baked crust cool completely before adding the filling. A warm crust can soften when the filling is poured in.

Keep the Filling Smooth

Add the water and lemon juice slowly while whisking the dry ingredients. This gives the cornstarch time to blend in without forming small lumps.

While the filling cooks, whisk along the bottom and into the corners of the saucepan. Those areas thicken first, so reaching them helps the filling cook evenly.

Wait until thick bubbles rise across the whole saucepan before starting the final one-minute cooking time. This full minute is important because undercooked cornstarch can leave the filling loose or slightly chalky.

Use Only the Yellow Zest

Remove just the bright yellow outer layer of the lemon. The white layer underneath tastes bitter and can overpower the filling.

Stir the zest in after removing the saucepan from the heat. This keeps its fresh lemon flavor stronger than it would be if it cooked with the filling.

Try These Next

• Eggless Berry Pavlova
• Eggless Zesty & Tangy Lemon Curd

Questions You Might Have

Why is my lemon filling not setting?

The cornstarch mixture needs to reach a thick, bubbling consistency while you whisk it constantly. Once it starts bubbling, cook it for one more minute to fully activate the cornstarch, then chill the pie for at least 4 hours.