Yummy lemon meringue pie with tea on wooden table

Egg-Free Lemon Meringue Pie Recipe

This luscious egg free lemon pie filling is easy to whip up. It’s gluten-free, dairy-free and egg-free. The gluten-free, dairy-free, egg-free meringue topping is made with aquafaba (the water in a can of garbanzo beans). Adding cream of tartar and guar gum or xanthan gum and continuing to beat will help thicken this egg-free meringue. The lemon juice enhances the flavor of this pie topping.

5 from 2 votes
Yummy lemon meringue pie with tea on wooden table
Egg-Free Lemon Meringue Pie
Prep Time
40 mins
Cook Time
20 mins
Chill time
1 hr
Total Time
1 hr
 
Course: Dessert
Cuisine: American
Servings: 8 servings*
Calories: 438 kcal
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:
  1. Drain liquid from the can of garbanzo beans into a mixing bowl. (Set drained garbanzo beans aside and save them for another use.)
  2. Beat bean liquid on high speed for 1 minute. Add cream of tartar and gum and beat on high 1 to 2 minutes.
  3. Add sugar and vanilla and beat on high speed until very stiff.
  4. Add lemon juice, if using, and beat until combined.
For the Pie:
  1. Bake unfilled pie shell according to package directions. Let cool.
  2. In a medium saucepan, mix cornstarch with cold water until smooth. Add coconut milk, lemon juice, sugar and turmeric and mix well.
  3. Place mixture on stovetop on medium heat and cook until mixture starts to thicken. Lower heat to simmer.
  4. Stir in vanilla and continue cooking until mixture is very thick.
  5. Pour mixture into cooled baked pie shell. Sprinkle the top with lemon zest, if using.
  6. Let filling cool. Top with egg-free meringue topping by spooning the topping onto pie and swirling it into peaks.
  7. 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.
Recipe Notes

*The meringue topping makes enough for two 9-inch pies.

Nutrition Facts
Egg-Free Lemon Meringue Pie
Amount Per Serving
Calories 438 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Sodium 114mg 5%
Potassium 281mg 8%
Total Carbohydrates 73g 24%
Dietary Fiber 5g 20%
Sugars 42g
Protein 7g 14%
Vitamin A 0.3%
Vitamin C 12.1%
Calcium 3.7%
Iron 17.6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Lemon Meringue Pie
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