Stop Throwing Away Aquafaba! Make This Vegan Lemon Meringue

Have you ever poured out the liquid from a can of chickpeas and thought, “What a waste”? Well, think again! That humble liquid—now famously known as aquafaba—is a game-changer in the vegan kitchen. It’s the secret ingredient behind fluffy vegan meringues, light mousses, and even mayonnaise! Today, I’m sharing my favorite recipe: a tangy, sweet, and airy Vegan Lemon Meringue that will impress even the most skeptical dessert lovers.

So, if you’ve been tossing out aquafaba, it’s time to give it a second chance. Let’s dive into why this ingredient is so magical and how you can turn it into a show-stopping dessert.

What Is Aquafaba? And Why Should You Care?

Aquafaba is simply the liquid leftover from cooking chickpeas (or the brine from a can of chickpeas). It’s packed with proteins and starches that mimic egg whites when whipped, making it perfect for vegan baking. The best part? It’s cheap, accessible, and waste-free—no more throwing away that liquid gold!

Here’s what makes aquafaba so special:

Egg-free alternative: It whips up just like egg whites, creating stiff peaks for meringues and macarons.
Versatile: Use it in recipes for pavlovas, mousses, or even vegan buttercream.
Zero waste: It’s a simple way to reduce food waste while making delicious treats.

If you’re new to aquafaba, don’t worry—I’ll guide you through everything you need to know to make this Vegan Lemon Meringue a success.

Why This Vegan Lemon Meringue Is a Must-Try

Traditional lemon meringue pie is a classic, but it’s off-limits for vegans. Enter this bright, citrusy, and fluffy version made entirely with aquafaba. Here’s why you’ll love it:

Light and airy: The meringue is crisp on the outside and soft on the inside, just like the original.
Burst of lemon: The tangy lemon curd filling cuts through the sweetness for a perfect balance.
No weird ingredients: Just chickpea water, sugar, and a few pantry staples!

Plus, it’s easier than you think. Let’s get started!

Ingredients You’ll Need

Here’s what you’ll need to make this Vegan Lemon Meringue:

For the Lemon Curd Filling:

½ cup (120ml) fresh lemon juice (about 2-3 lemons)
Zest of 1 lemon
⅓ cup (65g) granulated sugar
3 tbsp cornstarch
¼ tsp turmeric (for color, optional)
Pinch of salt
½ cup (120ml) water
2 tbsp vegan butter (or coconut oil)

For the Aquafaba Meringue:

¾ cup (180ml) aquafaba (liquid from a can of chickpeas)
½ cup (100g) granulated sugar
¼ tsp cream of tartar (helps stabilize the meringue)
½ tsp vanilla extract (optional)

Make sure your mixing bowl and beaters are spotlessly clean—any grease will prevent the aquafaba from whipping properly.

Step-by-Step Instructions

1. Make the Lemon Curd Filling

First, let’s tackle the tangy lemon curd. Here’s how:

In a small saucepan, whisk together the lemon juice, lemon zest, sugar, cornstarch, turmeric (if using), and salt.
Slowly pour in the water while whisking to avoid lumps.
Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes).
Remove from heat and stir in the vegan butter until smooth.
Pour the curd into a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool.

While the curd cools, you can move on to the meringue.

2. Whip the Aquafaba Meringue

This is where the magic happens! Here’s how to get it right:

Drain the liquid from a can of chickpeas into a measuring cup. You’ll need ¾ cup (180ml).
In a clean, grease-free bowl, combine the aquafaba, cream of tartar, and vanilla extract.
Using a hand mixer or stand mixer, beat the aquafaba on high speed until it becomes foamy.
Gradually add the sugar, 1 tbsp at a time, while continuing to beat. The mixture will thicken and form stiff peaks (about 10-15 minutes).
Test the peaks by lifting the beaters—if the peaks hold their shape, it’s ready!

Pro Tip: If your meringue looks grainy, keep beating! The sugar needs time to dissolve completely.

3. Assemble the Vegan Lemon Meringue

Now for the fun part—putting it all together!

Spoon the cooled lemon curd into a pre-baked pie crust (store-bought or homemade vegan crust works).
Spread it evenly, leaving a small border around the edges.
Spoon the meringue on top and spread it out with a spatula, creating peaks and swirls for a rustic look.
Optional: Use a kitchen torch to lightly brown the tips of the meringue for a toasted effect.

Let it set in the fridge for at least 2 hours before slicing. This gives the curd time to firm up and the meringue to hold its shape.

Tips for Success

Making a perfect vegan lemon meringue takes a little practice, but these tips will help you nail it every time:

Use the right aquafaba: Make sure it’s unsalted and unseasoned. Homemade aquafaba (from cooking chickpeas) works best if reduced slightly on the stove to thicken.
Room temperature aquafaba: Cold liquid won’t whip as well, so let it sit out for 30 minutes before using.
Stabilize with cream of tartar: This helps the meringue hold its shape longer. If you don’t have it, lemon juice or vinegar works in a pinch.
No yolk contamination: Even a tiny bit of fat can prevent the aquafaba from whipping. Scrape your bowl clean!
Bake the crust first: A pre-baked crust prevents a soggy bottom and ensures a crisp texture.
Chill before serving: Letting the pie set in the fridge firms up the curd and makes slicing easier.

Serving Suggestions

This Vegan Lemon Meringue is delicious on its own, but here are a few ways to take it to the next level:

Berry topping: Add fresh berries or a berry compote on top for extra flavor and color.
Dairy-free whipped cream: Serve with coconut whipped cream for a decadent twist.
Garnish: Sprinkle with lemon zest or edible flowers for a fancy presentation.

Pair it with a cup of tea or coffee for the ultimate afternoon treat!

Frequently Asked Questions

Can I use homemade aquafaba?

Absolutely! Simmer 1 cup of cooked chickpeas in ½ cup of water for 10 minutes, then strain to get a thicker liquid. Reduce it slightly on the stove if needed.

Why isn’t my meringue stiff?

This could be due to grease in the bowl, cold aquafaba, or not beating long enough. Make sure your equipment is clean and dry, and keep mixing until it holds stiff peaks.

Can I make this without a pie crust?

Yes! Use a springform pan or ramekins for individual servings. A graham cracker crust or even a nut-based crust works well.

How long does it keep?

The meringue is best eaten fresh but can be stored in the fridge for up to 2 days. Note that it may soften over time.

Final Thoughts: Give Aquafaba a Chance!

If you’ve been tossing out aquafaba, it’s time to rethink your kitchen habits. This Vegan Lemon Meringue is proof that plant-based baking can be just as delicious—and impressive—as traditional desserts. Plus, you’ll be reducing waste and saving money in the process!

So next time you open a can of chickpeas, save that liquid. Whip it up, bake it, and enjoy a slice of sunshine in every bite. Your taste buds (and the planet) will thank you.

Have you tried aquafaba before? Share your favorite recipes or tips in the comments below—I’d love to hear from you!

Ready to Bake? Here’s Your CTA!

Now that you’re armed with all the knowledge (and a killer recipe!), it’s time to get baking. Head to your kitchen, grab a can of chickpeas, and whip up this Vegan Lemon Meringue for your next gathering or just because you deserve a treat.

Don’t forget to snap a picture and tag me on social media—I’d love to see your creations! And if you have any questions, drop them in the comments. Happy baking!

P.S. If you love this recipe, share it with a friend who’s curious about vegan baking. Let’s spread the joy of aquafaba one meringue at a time!

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