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5 from 7 votes

Aquafaba Lemon Meringue Pie (vegan, gf)

This vegan version of lemon meringue pie uses a tart tofu-based curd for the filling, a thick, gluten-free oat and almond crust and a glossy topping of aquafaba meringue that gets briefly toasted under the broiler.
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes
Servings 1 10-inch tart
Author Erika



  • Brine from 1 15-oz can chickpeas about 3/4 cup
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon vanilla
  • ½ cup sugar


  • 1.5 cups of oat flour
  • ¾ cup almond flour
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 3 tablespoons coconut oil
  • 3 tablespoons almond milk


  • 14 oz silken tofu
  • ¾ cup lemon juice juice of ~4 large lemons
  • ½ cup sugar
  • 4 tablespoons cornstarch
  • 3 tablespoons almond milk
  • ¼ teaspoon salt
  • 2 tablespoons lemon zest optional


Prepare the aquafaba:

  • Bring chickpea brine to a boil over medium-high heat. Lower heat to medium and simmer for 15 minutes. Mixture should be reduced to a little under half a cup at this point (it's okay if it isn't exact). Pour reduced brine into a cup and refrigerate while making the crust and filling.

Make the crust:

  • In a food processor, combine the oat flour, almond meal, sugar and salt until blended. Slowly stream in the coconut oil and milk until evenly incorporated. Alternatively, mix the dry ingredients together by hand, then work in the wet ingredients until dough holds together when pressed (mixture will be crumbly). Press evenly into a 10” tart pan or deep dish pie pan, prick all over with a fork, and bake for 20-25 minutes at 350 degrees, until crust is dry and starting to turn golden.

Make the filling:

  • Blend all ingredients (tofu through salt) together in a blender or food processor.
  • When the crust is done baking, let stand or refrigerate for about 10 minutes, or until barely warm. Pour filling into crust and bake for 40-45 minutes at 350 degrees until filling is set, but still slightly jiggly. Let cool while making the meringue.

Make the meringue:

  • Whip the cold, reduced brine in a clean bowl with clean beaters with the cream of tartar and vanilla until mixture turns foamy, and then begins to form soft peaks. At this point, slowly add the sugar a quarter cup at a time. Continue to whip the mixture until it reaches stiff peaks.


  • Cover the top of the cooled pie with the meringue. Preheat the broiler to 575 and broil for 1-2 minutes, keeping an eye on the pie the entire time--it can burn in a second!

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