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Raspberry-Lemon Aquafaba Meringue Mini Pies

Spring is finally here! And around here along with the spring come berries. Strawberries, raspberries and blueberries are available for an all too short period of time. Gotta get my berry on while I can. So I decided to do a little twist on the traditional and make these raspberry-lemon aquafaba meringue mini pies. Yep, they’re vegan.

These raspberry-lemon aquafaba meringue mini pies so delicious and totally vegan thanks to the aquafaba meringue. They are the perfect serving size for when you want just a hit of sugar.

How are they vegan, you’re asking? Isn’t meringue made with egg whites? Not these babies. My meringue is made from aquafaba, i.e. bean juice. Simply take a can of garbanzo beans, drain off the liquid and whip it into fluffy meringue heaven. It’s a technique I learned from the Facebook group Vegan Meringue – Hits and Misses! Lots of people over there have experimented with lemon meringue pies and thanks to their hard work and experimentation, I’ve come up with these raspberry-lemon aquafaba meringue mini pies.

These raspberry-lemon aquafaba meringue mini pies so delicious and totally vegan thanks to the aquafaba meringue. They are the perfect serving size for when you want just a hit of sugar.

I don’t have much of a sweet tooth so the thought of making an entire pie and being stuck eating it for the rest of the week didn’t appeal to me. So I made these mini pies in a muffin tin and they’re the perfect portion size for when you want just a little hit of sugar. I recommend cutting strips of parchment paper to line the bottom of your muffin cups and make it easy to get the pies out once they’ve been assembled and baked.

These raspberry-lemon aquafaba meringue mini pies so delicious and totally vegan thanks to the aquafaba meringue. They are the perfect serving size for when you want just a hit of sugar.

I looked around a bit for ideas on how to do a vegan lemon filling. Most recipes I came across used agar agar or silken tofu to thicken. I wanted something more simple and accessible for most people and was happy when I came across this recipe. Oh man, is it ever tasty! And so easy to make. I reduced the recipe by half and added raspberries to have the perfect quantity for 12 delicious raspberry-lemon aquafaba meringue mini pies.

Raspberry-Lemon Aquafaba Meringue Mini Pies

Raspberry-Lemon Aquafaba Meringue Mini Pies

Yield: Makes 12 mini pies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A fun twist on a vegan lemon meringue pie!


  • 1 single pie crust - I used a coconut oil vodka pie crust (link in notes below)

For the filling

  • 3/4 cup sugar
  • 1/4 cup + 1/2 Tbsp cornstarch
  • 1/8 teaspoon salt
  • 2/3 cup water
  • 1/2 cup unsweetened non-dairy milk
  • 3 tablespoons lemon juice
  • Grated zest of one lemon
  • 65 grams (2.3 oz) raspberries, pureed in a food processor or blender

For the meringue

  • 4 tablespoons aquafaba (liquid from a can of garbanzo beans)
  • 1/8 teaspoon apple cider vinegar
  • 3 tablespoons fine sugar (grind granulated sugar in a blender until powdery, almost like icing sugar)
  • 1/8 teaspoon vanilla extract


  1. Preheat oven to 175°C (350°F)
  2. Cut strips of baking paper and place them inside each cup of your muffin tin with the ends out and folded over. This makes tabs you can pull to lift the mini pies out easily. Roll out your pie crust and use the rim of a glass to cut out circles large enough to line the cups of your muffin tin. I found it easier to get the pastry into the muffin tin by cutting a slit from the edge to the middle of the circle and folding it into a cone then pressing the pastry into the muffin cups and pressing the folded edges together. Prick the bottom of each pie with a fork.
  3. Line each pastry case with baking paper and fill with beans or rice. Blind bake the crust for about 20 minutes. Then remove the beans and baking paper and continue baking for 10 – 15 more minutes or until the pastry is golden brown.
  4. Meanwhile, prepare the filling by combining the sugar, cornstarch, salt, water, and non-dairy milk in a small pot. Heat the pot over medium heat, stirring constantly, until the mixture begins to simmer and then suddenly thickens (about 5 - 10 minutes). Remove from heat. In a separate bowl combine the lemon juice, lemon zest and raspberry puree. Slowly add the lemon-raspberry juice to the filling, stirring constantly until combined. Pour the filling into your mini pie crusts.
  5. Turn the oven up to broil.
  6. In a very clean bowl with no oil residue, whip the aquafaba using the whisk attachment of an immersion blender, hand mixer or stand mixer until reaching the consistency of firm peak egg whites. Add the vinegar. Begin adding the sugar, one tablespoon at a time and whipping for about 30 seconds with each addition. Finally mix in the vanilla extract.
  7. Transfer the meringue to a piping bag and pipe it over your raspberry-lemon pies. Place the pan back in the oven under the broiler for a minute to allow the meringue to brown. Watch it the whole time because it can burn very quickly.
  8. Remove from oven and allow to cool before removing from the muffin tin.


Filling adapted from

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 138Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gSodium: 88mgCarbohydrates: 25gFiber: 1gSugar: 17gProtein: 1g

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Notes: This is my recipe for coconut oil vodka pie crust. If you keep your mini pies in the fridge, you might notice the oil in the crust hardens a bit from the cold. Allow your pies to warm to room temperature before serving.

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  • Reply
    April 10, 2016 at 10:25 am

    Why the apple cider vinegar in meringue? I’ve never seen that.

    • Reply
      April 10, 2016 at 10:55 am

      A couple of reasons. Personally, I find that it helps to reduce the bean-y taste and then I don’t need to add as much sugar as other recipes do. Also, others say that it helps the meringue whip faster and prevent it from deflating, although I’ve never had a problem with that.

      • Reply
        May 23, 2016 at 3:15 pm

        Interesting! Thx!

      • Reply
        May 23, 2016 at 3:17 pm

        p.s. So the apple cider vinegar is INSTEAD of cream of tartar?

        • Reply
          May 23, 2016 at 4:19 pm

          That’s right, I use vinegar instead of cream of tartar and I’ve never had a problem with whipping it or it deflating after. Although aquafaba can be finicky so for some people cream of tartar works better.

          • Keith
            May 23, 2016 at 5:30 pm

            Cool. Thx so much! Now if only you can figure out how to adapt the aquafaba meringue for rice krispie treats….

          • Melissa
            May 25, 2016 at 4:34 pm

            That´s an interesting one. I´m not sure how to make it so sticky. Something to think about.

  • Reply
    Milton Bixler
    May 23, 2016 at 12:53 am

    You bake the crust with rice or beans first? I have never heard of that. What’s the deal with that? I’m assuming we are talking DRY rice or beans.

    • Reply
      May 23, 2016 at 9:42 am

      Yes, dry rice or beans. It’s called bind baking and it holds the crust in place in the mould so that it doesn’t puff up or shrink while allowing the bottom to bake before adding the filling.

  • Reply
    June 28, 2016 at 2:35 am

    I’m always surprised about how being vegan not necessarily means being healthy. Like damaging your pancreas and spiking insulin by eating sugar, or by eating processed food from packages and cans.
    Or by not knowing that agar agar is related with all kinds of autoimmune disorders, and chronic fatigue.
    I wonder why people sacrifice their health when not sacrificing animals as if animals are more important than them. Is this some kind of martyrdom?

    I’m not vegan, but I eat real clean food straight from the plant to the mouth, without any intermediaries. I think vegans can do the same.

  • Reply
    Bonnie Hines
    June 28, 2016 at 5:03 pm

    Do you think instead of a small pie crust, i could bake these in ramekins? I am a messy presentation kind of person when it comes to pie crust and want to make something pretty for my boyfriends birthday next week, he loves strawberries, do you think id be able to swap these also? Sorry for the many questions, thank you, great looking recipe and hope I can try 🙂 Thanks x

    • Reply
      June 28, 2016 at 6:20 pm

      Yes, I think it would work fine with strawberries. Also, yes, you could put the filling directly into a ramekin and eat it with a spoon but you might find it’s really sweet without the crust to balance out the flavours.

  • Reply
    July 14, 2016 at 4:09 am

    Was this supposed to be baked after adding the filling? Mine ended up as pure liquid with merengue on top??? Did you forget a step?

    • Reply
      July 14, 2016 at 8:26 am

      That’s strange. The tarts go in the oven for just a minute to brown the top, the filling should already be extremely thick after cooking in the pot, like jelly. Perhaps your cornstarch failed to thicken the filling correctly. Once it’s cooled it’s thickens up completely like a regular lemon meringue pie.

  • Reply
    July 15, 2016 at 1:55 am

    I made this tonight and the filling was very tasty but had a very elastic consistency. Any ideas why?

    • Reply
      July 15, 2016 at 10:25 am

      Not sure. I can understand if it’s too thin and doesn’t set, but I can’t imagine why it would be too thick. Maybe it was on the heat too long? Mine sets like sliceable jelly, but definitely not elastic. Try googling “thick lemon meringue pie filling” and see if anyone else has the same problem.

      • Reply
        July 15, 2016 at 11:47 am

        I used arrowroot as I had no cornstarch…could that be why? I googled and found this to be a good substitute. Next time cornstarch.

        • Reply
          July 16, 2016 at 3:59 pm

          That could be it. I image with small amounts of a couple tablespoons it wouldn’t make much of a difference, but with such a large amount as in this recipe, substituting could be unpredictable.

  • Reply
    April 12, 2017 at 7:20 pm

    Can these be made a day or two in advance? And if so, should they be stored in the fridge or room temperature? I have heard about aquafaba mixtures separating in the fridge and needing to be re-whipped if made in advance but I wonder if going in the oven for a bit to brown prevents this. I don’t want to end up with separated meringue on my treats!

    • Reply
      April 13, 2017 at 10:03 am

      I have also heard that about aquafaba but I kept these in the fridge and they were fine for a day or two.

  • Reply
    April 21, 2017 at 7:06 pm

    Could these made more as a traditional lemon meringue pie? What might be subbed for the raspberry puree? I’m trying to make a dessert that my egg-allergic son can have with his lemon-meringue-pie loving brother.

    • Reply
      April 21, 2017 at 7:08 pm

      Oops, I see you derived this recipe from another vegan lemon merigue pie recipe. Still, thanks for the raspberry lemon version; I’m going to make that for myself next!!

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