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Vegan Lemon Pie

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Description

One of my favorite childhood desserts. Several years later I decided to create a vegan version, which is as good as, or maybe even better than the original recipe. 
If you like this recipe, you may also like my Vegan Cheesecake Bites

Ingredients

Crust:
1 cup all purpose flour 130 g
1 cup ground almonds 100 g
1/3 cup white sugar 70 g
1/2 cup coconut oil 125 mL
1/4 teaspoon salt
Filling:
1/2 cup cornstarch 65 g
3/4 cup white sugar 170 g
1/2 tablespoon agar powder
1/2 teaspooon ground turmeric
1/4 teaspoon salt
1/3 cup of lemon juice 80 mL
3 cups canned coconut milk (full fat) 750 mL
Grated zest of 2 lemons

Directions

1
Preheat oven to 350˚F (180˚C).
2
In a large bowl, combine flour, ground almonds, sugar, coconut oil, and salt. Mix until dough has a grainy texture.
3
Using fingertips, gently press dough onto bottom of 10-in. (25-cm) springform cake pan. Bake until golden brown, about 20 minutes. Let cool.
4
In a saucepan (off the heat), combine cornstarch, sugar, agar-agar powder, turmeric, and salt.
5
Add lemon juice, coconut milk and lemon zest. Mix well.
6
Bring to a boil, stirring constantly, until mixture thickens. Simmer for one minute before removing from heat.
7
Pour into crust and let cool in the refrigerator for one hour or more.
8
When ready to serve, gently release sides of cake pan.