Lemon meringue pie gets a makeover in this pink lemonade meringue pie! The meringue topping is made from aquafaba, or the liquid from a can of chickpeas. It whips up into the fluffiest and delicious meringue ever. With it flaky crust, silky, lemony filling, and marshmallow-y meringue topping, this pie is perfect for any summer get-together.

Pink Lemonade Meringue Pie [Vegan]

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For the Crust:

  • 1 1/4 cups whole wheat pastry flour
  • 1/2 teaspoon salt
  • 1 tablespoons sugar
  • 4 tablespoons cold vegan butter, cut into small pieces
  • 2 tablespoons cold vegetable shortening, cut into small pieces
  • 2 tablespoons cold lemon flavored vodka
  • 2 tablespoons cold water

For the Pink Lemonade Filling:

  • 1 whole wheat pie crust (recipe above)
  • 1 cup sugar
  • 2 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 1/4 teaspoon sea salt
  • 1 1/2 cups water
  • 3 pink lemons or regular lemons, juiced and zested
  • 1 tablespoon vegan butter
  • 1 cup raspberries, juiced
  • 1 cup silken tofu (one small package)
  • 1 tablespoon agar agar (optional)
  • 3 drops natural pink food coloring (optional)
  • 1 recipe vegan meringue (recipe below)

For the Meringue:

  • 3/4 cup aquafaba (liquid from one can of chickpeas)
  • 1/2 teaspoon cream of tartar
  • 1/2 cup organic sugar
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon clear vanilla (optional)


To Make the Crust:

  1. Pour 1 1/2 cups flour, salt, and sugar into a food processor and pulse until combined, about 2 seconds.
  2. Add vegan butter and process until just combined. Add the shortening pieces and pulse until dough clumps together, about 15 seconds.
  3. Add the remaining cup of flour and pulse until mixture is evenly distributed (10-15 seconds). Empty the dough into a medium sized bowl.
  4. Sprinkle vodka over dough and knead until combined. Add water, 1 tablespoon at a time until dough is slightly tacky and sticks together. You probably won’t need it all.
  5. Shape the dough into a ball balls and flatten it into a disk. Wrap in plastic wrap and refrigerate at least 30 minutes. Preheat your oven to 350°F.
  6. Roll your dough into a wide circle about 1/8-inch thick and press it into a 9-inch pie pan. Pinch the edges of the crust with a fork and pierce the bottom with a fork a few times.
  7. Bake the pie crust for 10-12 minutes, until golden brown.

To Make the Pink Lemonade Filling:

  1. To juice the raspberries, blend them, then strain the mixture through a cheesecloth. You can also substitute 1/3 cup of red fruit juice (pomegranate, strawberry, etc...).
  2. In a small saucepan combine the sugar, flour, cornstarch, and salt. Stir with a whisk to combine.
  3. Turn the heat to medium-high and add the water, lemon juice, lemon zest, raspberry juice, and agar agar (if using). Stir occasionally, to make sure the custard doesn’t burn. Bring this to a boil and then reduce heat to medium and simmer for 3-5 minutes, until you have a thick mixture in the pan.
  4. Remove from heat and add the tablespoon of vegan butter. Stir to combine. Set aside.
  5. Place the tofu in a food processor and pulse until smooth. Add the lemon mixture from the saucepan and pulse it all together until a smooth consistency is reached.
  6. Prepare the meringue according to the recipe below and heat your oven to 350°F.
  7. Pour the pink lemonade filling into your prepared pie crust. Top with meringue, being sure to create a seal with the crust. With the end of a spatula or spoon, create peaks in your meringue by dipping the end into the meringue and pulling it back out. These peaks will turn a lovely golden brown color in the oven, just like traditional meringue
  8. Place in your heated oven and bake for 15-20 minutes until the meringue just begins to brown. Turn your heat to 375°F and cook for another 5-10 minutes until the meringue has golden edges.
  9. Remove from the oven and cool for about an hour. Refrigerate for one to two hours before serving.

To Make the Meringue:

  1. Pour the liquid from a can of chickpeas into the mixing bowl of a stand mixer fitted with the balloon attachment. Add the cream of tartar and mix at medium-high speed until the mixture becomes frothy, about a minute or two.
  2. Meanwhile, in a food processor, process the sugar for 30-45 seconds so it becomes fine like caster sugar.
  3. Mix the aquafaba on medium-high speed and add the processed sugar one tablespoon at a time. Continue mixing until soft peaks form. Add the vanilla and continue mixing until stiff peaks form. If you don’t have clear vanilla, skip this step.
  4. Add the xanthan gum to help the meringue keep stiff peaks. Mix for another minute or so, then spoon it onto your pie filling.


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