This vegan lemon pie is perfectly tart and a little sweet. It’s creamy, rich and indulgent, simple to prepare, and the perfect dessert for making ahead!
My first pie recipe on the blog! Don’t worry, there will be more to come!
Since I’m a big fan of tart desserts, it makes perfect sense to start with this vegan lemon pie.
Not a fan of tart desserts? Decrease the lemon juice, up the sugar, or stay tuned for more delicious options to come! (Edited April 20th 2021 – check out my strawberry pie, instead!)
Why you’ll love this one
- It’s incredibly simple to make! Just blind bake your crust, let it cool and pour in the filling and refrigerate. No need for a second bake!
- All you’ll need is five ingredients for the lemon pie filling, plus your crust of choice! I recommend my oil free whole wheat pie crust, but if you need a gluten free option, try this one by friend Lori at My Quiet Kitchen instead.
- So rich, indulgent and delicious without using oil or butter! PLUS this recipe uses a lot less sugar than your typical pie!
- A slightly healthier version since this lemon pie has no meringue! That keeps the calories and sugar content even lower.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients and prepare your pie crust, before beginning.
Let your crust cool while you prepare the filling. Shake the canned coconut milk very well before opening.
Then combine all the filling ingredients in a medium pot and whisk to combine. Bring to a boil over high heat, and reduce and simmer for about 2-3 minutes, until thickened. (photos 1-2)
Pour the lemon filling over your pie crust and then refrigerate until set, or overnight. (photos 3-4)
Once set, garnish as desired, and serve.
How long does it keep?
Your vegan lemon pie will keep refrigerated for 3-4 days, but tastes best on days 1 and 2.
Make sure to cover with plastic wrap once set to prevent the crust from drying out.
Vegan Lemon Pie FAQ
You may, however, expect a thinner, less rich consistency.
This recipe has only been tested with the canned kind of coconut milk. I do not recommend another plant milk, as it will be too thin and not as rich, due to low fat content.
No. I’m using a small amount, just for colour. If you’d prefer to skip it, you may. However, your pie will be closer to white, then yellow in colour.
There will be a slight coconut flavour, but the predominant flavour is absolutely the lemon here.
Yes, absolutely. Feel free to sub the lemon juice for lime juice or orange juice to change things up, but skip the turmeric, if doing so.
- Make sure to shake your cans of coconut milk very well before opening. Since you’re not using the entire cans, you want to make sure the contents are mixed well before measuring the amount you’ll need.
- Make sure to plan ahead, as this dessert tastes best when refrigerated overnight.
- Do not cut your pie until it’s cool. The filling needs time to chill and set before slicing.
More delicious sweet + tart desserts
- Vegan Cranberry Muffins w/ Lemon
- Cranberry Orange Bread w/ Sweet Orange Glaze
- Vegan Lemon Blueberry Muffins
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 vegan whole wheat pie crust or crust of choice
- 2.5 cups canned coconut milk shake well before opening or pour contents into a bowl and whisk to combine
- 1/3 cup white granulated sugar you may use coconut or date sugar if an unrefined option is preferred, but note the colour of your filling will be darker.
- 1/3-1/2 cup lemon juice approx. 2-3 lemons, depending on how tart you like it (we like half a cup)
- 1/4 cup corn starch
- 1/2 teaspoon turmeric for yellow colour, you won't taste it
- lemon slices, blueberries, strawberry slices or fruit of choice
- slivered almonds
- Prepare your pie crust of choice and blind bake according to the directions for the crust of choice. If you're using my oil free pie crust, bake for 15-20 minutes, until the edges are golden. Set aside to let cool before filling.
- Shake your canned coconut milk very well before opening. Then measure the amount needed and place in a medium pot, along with the sugar, lemon juice, corn starch and turmeric. Whisk well and bring to a boil over high heat. Then reduce heat and simmer 2-3 minutes until thickened, whisking often.
- Evenly pour the mixture onto your cooled pie crust and refrigerate overnight, or 6 or more hours until set.
- Once set, garnish with lemon slices, berries and slivered almonds, if desired.