There’s something oddly nostalgic about a slice of lemon meringue pie. It’s like biting into a memory you didn’t know you missed. Tart lemon curd, light-as-air meringue, and that buttery crust underneath — all of it just makes sense. This isn’t the kind of dessert you rush through; it’s the kind you sit with. And yes, you can make it work for just about any diet without sacrificing the magic.

I’ve tinkered with versions of this pie over the years — from overly complicated disasters to shockingly good shortcuts. What I landed on is a recipe that works whether you're going classic or creative, gluten-free or full-sugar, even vegan if that's your vibe.

Some pies are tricky. This one doesn’t need to be.

Active Time: 25 minutes
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • One pre-baked pie crust (store-bought or scratch, gluten-free works too)
  • 1 ½ cups water
  • ¾ cup sugar (or swap for erythritol if you're cutting it out)
  • ⅓ cup cornstarch
  • ½ cup lemon juice — fresh, please
  • 2 tablespoons lemon zest
  • 3 tablespoons vegan butter
  • A pinch of turmeric (not for flavor — for color)
  • ½ cup aquafaba (yes, the chickpea liquid)
  • ¼ teaspoon cream of tartar
  • ¼ cup powdered sugar

Instructions

Preparation

Start by making the lemon filling. In a saucepan, toss in the sugar, cornstarch, lemon juice, zest, and water. Whisk it all smooth over medium heat. Keep going until it thickens — think silky, not goopy. Once it clings to your spoon like it means it, kill the heat. Stir in the vegan butter and turmeric. Set it aside and let it cool a bit.

Cooking

Pour the filling into your crust. Smooth it out, make it look like something worth eating.

Now the meringue — grab a clean bowl and whip the aquafaba and cream of tartar until it gets fluffy. Like, stiff-peak fluffy. Slowly add powdered sugar, whip again till it shines like a new car.

Spread the meringue on top of the filling. Don’t be shy. Make swoops and peaks. Make sure the edges touch the crust so it doesn’t shrink while baking. Into the oven it goes, 350°F for about 15 minutes, or until the top's kissed with gold.

Serving

Cool it completely. No shortcuts here. Warm lemon pie is a mess. Let it chill out — fridge is best. After a few hours, slice and serve. It holds together like a dream.

Nutritional Value Per One Serving

Nutrition Facts
One piece of happiness

  • Calories: 190
  • Total Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Total Carbohydrates: 32g
  • Dietary Fiber: 1g
  • Sugars: 18g
  • Protein: 1g

Tips and Variations

You want options? Let’s play:

  • Southern Style – Add sweetened condensed milk to the filling. It’s rich, thick, and tastes like something your grandmother made when guests were coming.
  • Quick Fix – No shame in shortcuts. Use jarred lemon curd, store-bought crust, and top it with aquafaba meringue. Done in under an hour, and still pretty fabulous.
  • Diet-Friendly – Make it a gluten free vegan lemon meringue pie by using almond flour crust and the eggless meringue version. Want sugarless? Use monk fruit or erythritol — works like a charm.
     

Conclusion

People act like lemon meringue pie is this sacred baking trial. It’s not. It’s forgiving, adaptable, and frankly? Delicious no matter how you spin it. This version — whether it’s a traditional lemon meringue pie or the best lemon meringue pie ever with a few modern twists — respects the old-school flavor but bends to your needs.

You’ll end up with a pie that doesn’t just sit pretty on the table — it disappears slice by slice, fast.

For more delightful sweets recipes, check out our collection.