⅓cupwhite 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.
⅓-1/2cupfresh lemon juiceapprox. 2-3 lemons, depending on how tart you like it (we like half a cup)
¼cupcornstarch
½teaspoonturmericfor yellow colour, you won't taste it
Optional Garnishes
lemon slices, blueberries, strawberry slices or fruit of choice
slivered almonds
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 ⅛th) of the lemon pie, including my oil free pie crust. If you're using another crust, nutritional info will vary.