Lemon Meringue Pie (Vegan and Gluten-free)

My father loves lemon meringue, so when I went to his house for Easter, I made one. The result is this creamy pie, with a hint of tartness, and a lemon poppyseed crust made from Bobo Bars.


I wanted a little more lemon flavor but was concerned with the texture of the pie if I added more lemon juice. So instead I added 5 drops of Young Living Lemon Vitality.


lemon meringue pie

Lemon Meringue Pie (Vegan and Gluten-free)

  • Servings: 6 servings
  • Difficulty: easy
  • Print

A vegan, gluten-free, paleo creamy but slightly tart lemon meringue pie filling with a lemon poppyseed crust made from Bobo Bars.

Credit: My Real Dish


Pie Filling

  • 1 ½ cup cashews (soaked overnight or for at least 4 hours)
  • 1 can of coconut milk or cream refrigerated overnight (the hard part + 2 tablespoons remaining liquid from the bottom of the can)
  • ½ cup coconut sugar
  • 3 ounces lemon juice (juice from ~3 small lemons)
  • 5 drops Young Living Lemon Essential Oil (you can buy it here)
  • ½ cup coconut oil softened or melted
  • 1/4 cup maple syrup



Vegan Meringue


  1. Heat oven to 350 degrees.
  2. Prepare the crust. Put Lemon Poppyseed Bobo Bars, maple syrup, and coconut oil in food processor and purée until well combined.
  3. Put the crust mixture in 9-inch pie pan.
  4. Cook crust for 10 minutes, set aside to cool.
  5. Put all of the ingredients for the pie filling in your Vitamix or high-powered blender, and purée until smooth. Place on top of the crust.
  6. Refrigerate for 1 hour.
  7. Before serving, prepare the vegan meringue, and spread and decorate the top of the pie.






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