• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Ă—

    Home » Recipes » Desserts

    Healthier Vegan Lemon Pie [Oil Free]

    Published: Mar 31, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    387 shares
    JUMP TO RECIPE

    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.

    Lemon pie with lemon slices and blueberries on top.

    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. đŸ˜‰

    If sweeter pie is more your jam, try my strawberry pie, blueberry pie, or pecan pie!

    Jump to:
    • Why you’ll love this one
    • Ingredients + Substitutions
    • How to make it
    • How long does it keep?
    • Vegan Lemon Pie FAQ
    • Expert Tips
    • More delicious sweet + tart desserts
    • đŸ“– Recipe
    Lemon pie in white pie plate with slice removed.

    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.
    Pie server lifting slice of lemon pie from plate.

    Ingredients + Substitutions

    Here’s what you’ll need:

    Pie crust in pie plate and lemon juice, seasoning and coconut milk in prep bowls.
    • 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)

    Lemon juice being poured into small sauce pot to make filling for pie.

    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.

    Slice of lemon pie in plate with remaining pie in the background.

    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

    Can I use “lite” coconut milk instead of full fat?

    You may, however, expect a thinner, less rich consistency.

    Can I use any other milk?

    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.

    Will I taste the turmeric?

    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.

    Will I taste the coconut?

    There will be a slight coconut flavour, but the predominant flavour is absolutely the lemon here.

    Can I use another flavour for this pie?

    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.

    Expert Tips

    • 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

    • Blueberry muffins on cooling rack with halved lemon beside them.
      Vegan Lemon Blueberry Muffins [GF + Oil Free]
    • Slices of cranberry orange bread with orange half beside them.
      Healthier Vegan Cranberry Orange Bread w/ Sweet Orange Glaze
    • Slice of blueberry pie in white plate with fork.
      Vegan Blueberry Pie [Oil Free]
    • Cranberry muffin sliced in half to expose cranberries inside.
      Vegan Cranberry Muffins w/ Lemon [Oil Free]

    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.

    Buon appetito

    Rosa

    đŸ“– Recipe

    Lemon pie with lemon slices and blueberries on top.

    Healthier Vegan Lemon Pie [Oil Free]

    This vegan lemon pie is perfectly tart with a little sweet. It's creamy and rich, simple to prepare, and perfect for making ahead.
    5 from 7 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Refrigeration Time: 6 hours
    Total Time: 15 minutes
    Course: Dessert
    Cuisine: American, Canadian
    Servings: 8 Slices
    Calories: 355kcal
    Author: Rosa

    Equipment

    Empty glass pie plate.
    Pie Plate

    Ingredients

    • 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
    • â…“ 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.
    • â…“-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

    Optional Garnishes

    • lemon slices, blueberries, strawberry slices or fruit of choice
    • slivered almonds
    Prevent your screen from going dark

    Instructions

    • 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.

    Video

    Notes

    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.
    Nutritional information is for one slice (or â…›th) of the lemon pie, including my oil free pie crust. If you’re using another crust, nutritional info will vary.

    Nutrition

    Calories: 355kcal | Carbohydrates: 35g | Protein: 5g | Fat: 24g | Saturated Fat: 18g | Sodium: 82mg | Potassium: 373mg | Fiber: 5g | Sugar: 12g | Vitamin A: 37IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 2mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    387 shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Sandra Echeverri

      October 19, 2022 at 2:35 pm

      Hi, this recipe sounds so good. I am wondering how honey or maple syrup would work?

      Reply
      • Rosa

        October 19, 2022 at 4:06 pm

        I haven’t tried those options, but I believe they’d work fine. As long as you’re okay with darkening the colour of the filling a little. đŸ™‚

        Reply
    2. Cheryl

      April 04, 2022 at 7:41 pm

      Does this lemon pie have to use coconut milk to work? Can I substitute with an oat milk has it been tried?

      Reply
      • Rosa

        April 05, 2022 at 9:30 am

        This hasn’t been tested with oat milk. Although it will likely work, the filling won’t be as rich. If you give it a try, please report back. đŸ™‚

        Reply
    3. Carolyn Vonvaltier

      March 20, 2021 at 10:01 am

      5 stars
      I made this recipe and really enjoyed it. I was hoping for a lot more intense lemon flavor. I used the maximum amount of lemon juice. I wonder if there is another kind of lemon that I could use for more intense lemon flavor? For me the coconut flavor really came through, and I like that flavor.
      The recipe was very easy, and I will make it again, possibly with another type of fruit juice.
      Has it been made with lite coconut milk?

      Reply
      • Rosa

        March 20, 2021 at 6:21 pm

        Hi Carolyn. So glad you enjoyed the pie and found it easy to make! For more lemony flavour, you may add 1-2 teaspoons of pure lemon extract, in addition to the lemon juice.
        I haven’t tried with light coconut milk, but I believe it would work, but would be a little less rich and less coconut flavour.

        Reply
        • Carolyn Vonvaltier

          March 21, 2021 at 8:58 am

          5 stars
          Thanks for the extract tip!

          Reply
      • Judy

        February 07, 2023 at 12:45 pm

        5 stars
        I added more lemon juice and just kept tasting till It got it more tart. Everything still turned out perfectly fine. These were the best ones we’ve tried.

        Reply
    4. Lynn

      March 03, 2021 at 12:01 pm

      Oh wow, I’m thinking key lime pie here! Anyone try?

      Reply
      • Rosa

        March 03, 2021 at 2:22 pm

        Hi Lynn, I’m actually working on a key lime version next, stay tuned. đŸ™‚

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. đŸ˜‰

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • Oatmeal cookies with chocolate chips on cooling rack.
      Air Fryer Oatmeal Cookies
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]
    • Close up of baked apples in white serving dish.
      Air Fryer Baked Apples [Tastes like apple pie!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • White bowl of salad with rows of avocado, grape tomato, mushrooms, corn and red onion with dressing on top.
      Vegan Cobb Salad with Tangy White Bean Dressing [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes
    • Carrot muffin sliced in half with more muffins below it.
      Healthy Banana Carrot Muffins [Oil Free]

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    387 shares