Vegan Lemon Meringue Pie Recipe

Name: Vegan Lemon Meringue Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 vegan pie crusts; lemon filling; 2 cups water; 1 cup unbleached cane sugar; 3/4 cup lowfat silken tofu; 6 tablespoons cornstarch; 1 tablespoon canola oil; 1/4 teaspoon salt; 1/2 cup lemon juice; 2 teaspoons finely ground lemon zest; Tofu Whipped Topping; 3/4 cup lowfat silken tofu, crumbled; 2 tablespoons pure maple syrup; 2 teaspoons hazelnut oil; 1 teaspoon vanilla extract; 1 pinch ground nutmeg

Servings: persons

1 vegan pie crusts
lemon filling
2 cups water
1 cup unbleached cane sugar
3/4 cup lowfat silken tofu
6 tablespoons cornstarch
1 tablespoon canola oil
1/4 teaspoon salt
1/2 cup lemon juice
2 teaspoons finely ground lemon zest
Tofu Whipped Topping
3/4 cup lowfat silken tofu, crumbled
2 tablespoons pure maple syrup
2 teaspoons hazelnut oil
1 teaspoon vanilla extract
1 pinch ground nutmeg

1
lemon filling:
2
Place water, tofu, sugar, cornstarch, oil and salt in a blender.
3
Process until smooth.
4
Pour into a 2 qt sauce pan over medium heat.
5
Bring to a boil, stirring constantly with a wire whisk.
6
After the mixture thickens reduce heat to low and continue cooking and stirring for 1 minute longer.
7
Remove from heat and stir in lemon juice and zest.
8
Pour hot filling into pie crust.
9
Cover the top of the pie with waxed paper to prevent a skin from forming.
10
Chill the pie for 8 hours or overnight.
11
Just before serving, remove the waxed paper.
12
Spread the top with tofu whipped topping.
13
You can substitute lime for lemon.
14
tofu whipped topping:
15
Place all of the ingredients in the blender and process for several minutes until completely smooth.

367

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 vegan pie crusts, lemon filling, 2 cups water, 1 cup unbleached cane sugar, and more.

Yes, Vegan Lemon Meringue Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Lemon Meringue Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions