Dairy Free Lemon Meringue Pie
Few desserts hit the way a proper lemon meringue pie does — that bright, tangy filling, the buttery crust, and those dramatic toasted peaks all in one slice. This version skips the dairy entirely by swapping in dairy free butter for both the crust and the filling, so the result is just as rich and satisfying without any compromise on flavor. The filling is built from freshly squeezed lemon juice, lemon zest, egg yolks, and cornstarch, cooked low and slow until it's thick, glossy, and deeply citrusy. A Swiss meringue — made by gently heating the egg whites and sugar together before whipping — gives you that ultra-stable, silky topping that toasts beautifully with a kitchen torch or under the broiler. Spreading the meringue all the way to the crust edge is the small but crucial step that keeps it from weeping or pulling away as it sets. The pie needs a couple of hours in the fridge to firm up completely, which honestly makes it a great make-ahead dessert for a dinner party or holiday table. It serves 8, so there's plenty to go around — though don't count on leftovers.
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ cup dairy free butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the lemon filling
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 ½ cups water
- ½ cup fresh lemon juice (from about 3–4 lemons)
- 1 tbsp lemon zest
- 4 large egg yolks
- 3 tbsp dairy free butter
For the Swiss meringue
- 4 large pasteurized egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
Instructions
- 1
Make the crust: Whisk together the flour, 1 tbsp sugar, and 1/2 tsp salt in a large bowl. Add the cold dairy free butter cubes and work them in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water 1 tbsp at a time, tossing with a fork, until the dough just holds together when pressed — stop before it becomes sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Drape it over a 9-inch pie dish, press it gently into the bottom and sides, and trim the overhang to about 1 inch. Fold the edge under and crimp as desired. Prick the bottom all over with a fork, line with parchment, and fill with pie weights or dried beans.
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