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Vegan Lemon Pie

Post by The Buddhist Chef

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Description

Want to know what sunshine tastes like? Then try this lemon pie. It’s bursting with fresh citrus flavor and its vegan!
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.

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65 comment

  2. Nicola
    Reply

    It would be interesting to make this into a Lemon Meringue Pie with aquafaba (whisked chickpea cooking water). Have you tried that yet?

  6. Lisa
    Reply

    Hi Chef, thanks for this recipe. I adore lemon bars, really anything lemony, so I’m sure I’d love the pie. I’d like to make it for an upcoming event where there will be people who avoid gluten. Do you have any thoughts on what I could use in place of the flour to make this gluten-free? Thanks again.

  7. Sarah
    Reply

    Just tried your recipe! I loved the lemony, not overly sweet lemon cream, but I’m not so sure about the crumbly base- I found it pretty dry, but maybe that’s just me?
    When I made the base, the mix got much too gooey (even though I used the stated amounts) so I had to add more flour and almonds. Maybe that’s why it got a bit dry?

  8. Barbie
    Reply

    yes. it’s true.i just baked the cake and the crust is dry and crumbly. and i even used more oil. i don’t think that crust works very well.. but at least the cream is really tasty 🙂

  9. Camilla
    Reply

    Just made this cake and I looove it!
    I actually prefer that the crust is a little dry.
    I’ve never made this good vegan cake before. Going to make this again one day!
    Thank you for the recipe.

  10. Bo-Ann
    Reply

    You can crumble 200 grams gluten free biscuits with 60 ml (1/4 cup) melted coconut oil in a food processor. Makes for a nice no-bake version 🙂

  11. Kim
    Reply

    This was amazingly awesome!
    I added about half the sugar and double the lemon

    Also I made it gluten free by substitutung the flour mix, I did about half a cup of gf flour, 1/4 cup if quinoa flakes and 1/4 cup of psyllium husk, then an extra 1/4 cup of water and got a perfect non crumbly base
    Thankyou for this recipe!

  12. Audrey
    Reply

    Peaceful Cuisine tried the meringue pie with aquafaba meringue but he says it will not work brown properly unless you add a lot of sugar.

  14. Brian Eastwood
    Reply

    Really great dish. As I didn’t have the correct things in, I replaced almonds with Cashews, Coconut oil with Canola oil and agar powder with tapioca flour, it worked out delightful. Thanks loads.

  15. Bec
    Reply

    Hi Chef. I tried this recipe, it’s was FANTASTIC, thank you! May I ask, should the topping be really ‘hard’, almost rubber ball like, or did I over cook it on the stove? Cheers! 🙂 Bec

  17. Tom
    Reply

    This is so good, we are having a mini heat wave for a few days here and it’s the perfect dessert, so cool and refreshing. We will be making this again soon.

  19. Jane MNT
    Reply

    I just made this pie . It came out perctly . Test delicious . Thanks so much , I can’ t wait for your response . I made with almond flour . Withou you I become a good mom , good chef, no longe afraid of cooking .
    Deeply appreciated .

  20. Anita
    Reply

    Wow,thanks for the recipe,so so good,i made it so many times now,but i used hole wheat speltflour, coconutsugar and bio brown canesugar,i also used 2/3 cups of lemonjuice,and it was just perfect and healthy!thanks buddhist chef! 🙂

  22. April
    Reply

    Thankyou
    I subbed the flour for gf flour and sugar for stevia blend and everyone loved it. It’s really hard to find recipes to suit my son as he cant eat so many things, but this worked really well ?

  23. Stephen S.
    Reply

    Fantastic recipe. It was a huge hit. Before bringing it to table for dessert I dusted the pie with confectioner’s sugar. We really love lemon so next time will probably increase the amount of lemon juice to 1/2 cup. Thank you for posting this, Chef!

  24. Ratna
    Reply

    I tried this over the weekend and turned out to be delicious. One thing though, I swapped almond flour to oat flour (cause it was cheaper essentially) but the crust turned out quite hard. What’s a good almond flour replacement?

  26. Lucki
    Reply

    By the way, I substituted porridge oats ground in blender instead of nuts and also added some ground ginger in with this!

  27. Artemisz
    Reply

    I used 600ml of rice milk + 150ml of rice milk cream, and it worked perfectly. Thank you very much for the recipe! <3 I am cooking the 3rd lemon pie this week! 😀

  28. Murray
    Reply

    Nice recipe, it turned out well & tasted good, although maybe a little on the firm side & a neon yellow. If, as I understand, agar & cornstarch both thicken, can one use agar only to reduce carbs (I’m type 2 diabetic). Would it make sense, to reduce the yellowness, to reduce the tumeric a little? Thanks much!
    Murray

  30. Jake
    Reply

    Made the pie for the first time this afternoon. Incredibly easy and came out exactly like your directions showed on the video. As a husband who cooks and was introduced to veganism by my wife the recipes have provided a great starting point in learning to cook vegan for the family. The tofu bacon is one of our favorites. Thank you for the great recipes.

  31. Leah
    Reply

    when shopping for coconut milk, should I go for the 7-9% fat one or the 20-25% fat one? In my country the first one is called “coconut liquid” and the second one “coconut cream”.

  32. Ron
    Reply

    trouble with sugar being vegan, well,is it? It’s refined by passing it through splintered animal bones.

  37. Fadia
    Reply

    Tried it back at home and it is delicious ! Now I want to make it for my family but where I am there is no agar powder at all ! Do you think the result will be good without it or too risky ?

    Thanks for your response.
    Fadia.

  38. SBodhi
    Reply

    I made this last night and it was delicious. My wife suggested that i adapt the recipe to make a key lime version next time, which I think is an excellent idea. Since there are normally only two of us in the household, does anyone know if this pie will freeze well. Thanks.

  39. Mhiran
    Reply

    I have made this several times and it’s delicious! Want to make it for an upcoming event, but don’t have access to agar. Is there a viable substitute that you might be able to suggest?

  40. Kim
    Reply

    SO many vegan food and recipe’s have coconut in them and I am allergic to it. What can I use as an alternative to coconut oils etc and continue to have a beautiful result?

  41. Govinda
    Reply

    Thank you for the recipes. Im wondering if for the crust after 20 min in the hoven at 180 , when i take it out , the crust should shoud be soft o hard ?

    (In my case it was soft)

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