Vegan Lemon Pie - The Buddhist Chef

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Vegan Lemon Pie

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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.