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! With only a handful of ingredients, you can whip this up in no time.
This recipe was originally published in February 2021. It has been updated for content and photos.
This vegan lemon pie was the first pie recipe to make the blog!
Since I’m a huge fan of tart desserts, it made perfect sense to start with lemon. 😉
Why you’ll love this one
- It’s incredibly simple to make! Just blind bake your crust. and while it’s in the oven, prepare your filling. Then refrigerate until set. 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. The filling is already gluten-free, as is.
- So rich, indulgent and delicious without using oil or vegan butter! PLUS this recipe uses a lot less sugar than your typical pie!
- A slightly healthier version since this lemon pie has no cream or vegan meringue! That keeps the calories and sugar content even lower.
- Bursting with lemon flavor! And if you want to amp it up even more, add some lemon zest to your filling.
Ingredients + Substitutions
Here’s what you’ll need:
- Vegan pie crust: Prepare your crust before you begin. I’m using my whole wheat pie crust this time, but you may use any crust you like for this vegan lemon pie.
- Coconut milk: For our dairy-free milk replacement. Use the kind that comes in a can. Full fat will have the best flavour and richness, but you may use a light version if you prefer to keep the fat content lower.
- Sugar: For the sake of colour I used white sugar (I don’t normally use white sugar on the blog). You may use unrefined coconut sugar instead, just note that the pie filling will be darker.
- Lemon juice: Use fresh lemons for your juice for the best tasting filling. For extra zing, you can also include a little lemon zest, if you’d like.
- Corn starch: This thickens the filling and cannot be skipped. However, you may sub with other thickeners such as tapioca flour if a corn free option is needed.
- Turmeric: Although optional, the pinch of turmeric will turn your filling into a beautiful sunshiny yellow colour. You won’t taste it, so I suggest leaving it in if you have some on hand.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Let your crust cool in its pie dish while you prepare the filling. Shake the canned coconut milk very well before opening. Or transfer to a bowl and whisk to combine.
Then add all the vegan lemon curd filling ingredients to a medium saucepan. (photos 1-2)
Whisk over high heat to bring to a boil and then reduce to medium heat and simmer for 2-3 minutes, until thickened. (photo 3)
Pour the liquid lemon filling into your pie crust and then refrigerate until set, or overnight. (photo 4)
Once set, garnish with fresh fruit like blueberries, strawberries and/or lemon slices. You may also add a tablespoon or so of shredded coconut on top.
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 we’re not using the full cans, you want to make sure the coconut cream is not separated from the milk. So mix 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
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- 1 vegan whole wheat pie crust or crust of choice
- 2.5 cups Thai Kitchen unsweetened coconut milk shake well before opening or pour contents into a bowl and whisk to combine
- ⅓ 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.
- ⅓-1/2 cup fresh lemon juice approx. 2-3 lemons, depending on how tart you like it (we like half a cup)
- ¼ cup cornstarch
- ½ 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.