vegan lemon pie

The classic lemon tart has always been a staple in my house. The super tangy dessert is always a hit, even when made Dairy Free, Eggless and Vegan!

Easy Vegan Lemon Tart

(150 gramsr) Plain Flour

(50 gramsr) Almond Meal

tbsp (20 gramsr) Icing Sugar

(100 gramsr) Coconut Oil

(60 milliliters) Cold Water

Lemon

(220 milliliters) Coconut Cream

tbsp (60 gramsr) Caster Sugar (or

tbsp (15 gramsr) Cornstarch

teasp. (3 gramsr) Agar Agar Powder

teasp. Turmeric Powder (optional, to taste for colouring)

Place the Plain Flour, Almond Meal and Icing Sugar in the bowl of your food processor. Pulse a few times to mix all the dry ingredients together. 

Add the cold Coconut Oil and pulse until it resemble wet sand / thin crumbs. Add the cold water and continue pulsing until the pastry comes together.

Transfer onto a lightly floured surface and assemble into a ball. Cover with wrap and leave in the fridge for 10 to 15 minutes, or until the coconut oil starts to harden.

Preheat your oven on 180&#039;C / 350&#039;F.Generously flour your kitchen bench and roll the pastry to create a large disc. If the pastry cracks, simply use your fingers to re-assemble it. Place in a Tart Tin with removable bottom and prick the crust with a fork. Cover with a small sheet of baking paper and fill with baking beads, weights or dried beans.

Bake for 10 to 15 minutes with the beads/weight, then carefully remove and leave to cook for another 5 to 10 minutes or until fully cooked. Set aside to cool down.

Pastry Crust

Mix the Lemon Juice, Coconut Cream, Caster Sugar, Cornstarch and Turmeric Powder until no lumps remain. Place in a small pot and bring to a slow boil. Don&#039;t stop whisking the liquid until it starts thickening to avoid burning it. Taste and adjust the sweetness to your liking if required.

When the curd starts to boil, add the Agar Agar Powder, whisk for one extra minute and remove from the stove. Directly pour into the blind-baked pastry and place in the fridge to set for 2 hours.&nbsp;

Optional: decorate with Aquafaba Meringues or Lemon Zests.

Vegan Lemon Curd

Classic vegan lemon tart with a buttery shortcrust pastry and tangy lemon filling. Simple, easy and refreshing!

Vegan Lemon Tart

(155 grams) all-purpose plain flour ((note 1

(75 grams) vegan butter

(35 grams) granulated sugar (or coconut sugar)

(15 grams) cold water (if needed)

(420 grams) thick scoopable canned coconut cream ((note 2))

(80 grams) lemon juice and zest (to taste)

(35 grams) corn starch / corn flour

(30 grams) vegan butter

vanilla extract (optional)

turmeric

salt (optional)

Whipped dairy free cream

berries

Preheat the oven to 180°C (350°F). Grease or line a 20 cm (8 inch) loose-bottom tart pan.

Mix all the pastry ingredients in a medium size bowl or food processor. If the mixture is too crumbly, add some extra water and mix until it becomes a pliable dough. If the mixture is too wet, add a little more flour and mix again.

On a floured surface, use a rolling pin to roll out the pastry into a thin circle about 5 mm (1/4 inch) thick.

Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.

Bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan.

To make the pastry:

Add all ingredients to a medium-size saucepan and whisk to disperse the corn flour.

Bring to medium to high heat for 5-10 minutes while whisking constantly. The mixture should thicken quickly and coat the back of a spatula. If there are any lumps in the mixture, blend using a stick blender.

Quickly pour the mixture into your baked tart shell and smooth the top if necessary. Allow the tart to set in the fridge for at least 3 hours.

To make the filling:

When the tart is firm to the touch, decorate as desired. Serve immediately!

The tart can be kept in an airtight container in the fridge for up to 5 days. Best to keep the tart without berries on top otherwise they will leak.

To serve:

The best homemade vegan lemon meringue pie! Made with vegan lemon curd, aquafaba meringue, and homemade pie crust.

Vegan Lemon Meringue Pie with Aquafaba

vegan pie crust (see link

Follow Your Heart Vegan Egg PLUS 1 cup water (SEE NOTE!)

water

vegan granulated sugar (see note)

lemon juice (see note)

corn starch

sea salt

lemon zest

garbanzo bean juice (aquafaba)

sugar (see note)

¼ teaspoon cream of tartar (see note)

½ teaspoon pure vanilla extract

If making homemade pie crust Preheat oven to 350°F (176°C)

FOR THE PIE CRUST Recipe

Bake the pie crust in a 9-inch (23 c(shalloround pie pan for 40 minutes, or until just golden brown. Line the bottom of the crust with parchment paper and cover dried beans to prevent bubbling while baking. Remove from the oven and let cool slightly. Dispose of parchment paper and beans after baking.

FOR THE LEMON FILLING

In a small bowl, whisk the 4 tbsp of Follow Your Heart vegan egg and 1 cup water until smooth and creamy. Set aside.

In a large sauce pan, whisk the 1 cup water, ¾ cup lemon juice, 1 cup sugar, 3 tbsp cornstarch, and ¼ tsp salt together on medium heat. Keep whisking until the mixture comes to a low boil and is thick and creamy, and translucent.

Slowly add 1 cup of the lemon mixture to the vegan egg and vigorously whisk until combined. This prevents the egg from curdling.

Slowly add the egg mixture to the pan of lemon mixture and VIGOROUSLY whisk continuously until it just begins to boil and is thick and creamy. Remove from the heat and whisk in the 2 tbsp of lemon zest.

Pour the pie filling into the pie crust and refrigerate for at least 4 hours to set.

FOR THE MERINGUE

In a large mixing bowl with the whisk attachment, add the 1 cup of aquafaba, ¾ cup sugar, ¼ tsp cream of tartar, and 1 ½ tsp of pure vanilla extract and beat on the medium setting until the meringue begins to thicken, approximately 4 minutes. Turn off the mixer and scrape the sides and then beat on high until it forms stiff peaks, approximately 5 to 7 minutes or longer.Depending on the aquafaba it can take 15 minutes or more for it to turn to meringue. Don’t give up, it takes time.

Use a spatula to evenly spread the meringue over the lemon filling and use the spatula to create peaks on top.

Place the pie under a broiler for a minute or two to brown the peaks, or use a kitchen torch to brown the peaks of the meringue. Watch it carefully so it doesn’t burn.

To Assemble

Creamy and deliciously lemony no-bake vegan lemon pie with a ginger cookie crust. Made with homemade vegan condensed milk.

Vegan Lemon Pie

Vegan Ginger Cookies ((255 grams))

Vegan Butter ((112 grams) Melted)

Vegan Condensed Milk ((360 milliliters))

Lemon Juice ((120 milliliters) freshly squeezed)

Lemon Extract

Canned Coconut Cream

Xanthan Gum (Optional)

Lemon Zest

Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.

Melt the vegan butter and then pour it over the crushed cookie pieces and mix in.

Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.

Prepare your vegan condensed milk as per the linked recipe.

Pour this out into a bowl and set aside.

Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a 1/4 tsp of xanthan gum and whip again. It will thicken fast.

Squeeze the lemons and grate the lemon zest.

Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.

Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it's still a little on the soft side, let it firm up in the freezer for a bit before serving.

Decorate with lemon zest and serve.

This Vegan Lemon Pie is a light, creamy and refreshing dessert that comes together with 10 ingredients! It has a crunchy gluten-free oat crust and is best enjoyed topped with fresh fruit or coconut whipped cream.

Vegan Lemon Pie Recipe

oat flour ((gluten-free if needed))

tapioca flour

flax egg ((2 tablespoons flaxseed meal mixed with 4 tablespoons water))

sugar

coconut oil

water (room temperature)

salt

full-fat coconut milk ((from a canned))

soy milk

½ tsp agar powder ((NOT flakes!))

lemon juice

lemons

½ tsp turmeric ((for color, optional))

liquid

¼ tsp cream of tartar

150 g caster sugar

vanilla extract

Crust: In a medium bowl add the dry ingredients - oat flour, tapioca starch, sugar, and salt. Mix until well combined. Then, add the coconut oil, half of the water, and flax egg, and use your hands to mix everything until a dough is formed. Add more water as needed. The dough shouldn&#39;t be sticky nor dry.

Get two pieces of parchment paper and place the dough between them. Use a rolling pin or any flat-bottomed object to roll the dough until it becomes an inch wider than your pie dish. Try to roll it out evenly, there shouldn&#39;t be any &quot;bumps&quot;.

Peel the top layer of parchment paper and transfer the rolled dough into a 9-inch pie dish. Use your hands to press and form the dough into an even, flat pie crust, pushing the dough up the sides as well.

Then use a fork to poke the crust, this will prevent the dough from puffing when it&#39;s in the oven.  Freeze the crust for 10 minutes. Pre-heat oven to 180C (356F).

Bake the crust for 20 minutes. Set it aside to cool.

Filling: To a medium pot, mix all of the ingredients - coconut milk, soy milk, sugar, corn starch, agar, lemon juice, lemon zest, and turmeric. Make sure the corn starch dissolves well.

Bring to a simmer over medium heat. Once it starts to bubble, turn the heat to medium-low and start whisking constantly for 5-8 minutes or until the mixture thickens. Remove from the heat and taste and adjust the flavor if needed. At this point, you can add more sugar or lemon juice if needed.

Pour the mixture into a medium bowl, and cover tightly with plastic wrap or parchment paper. Make sure the plastic touches the surface of the mixture. Let the filling cool to room temperature.

Assemble: Once the crust and the filling are cooled, assemble the pie. Using a whisk, mix the filling until creamy to make sure there are no big clumps. Pour it into the crust and use a spatula to smooth it out. Let the pie rest overnight in the fridge before slicing.

Meringue (optional): If you don&#39;t have a blow torch pre-heat the oven to 375ºF (190ºC).

In a bowl of a stand mixer with a whisk attachment, add aquafaba and beat on high speed until foamy. If you don&#39;t have a stand mixer you can also use a handheld mixer.

Stop beating and add the rest of the ingredients - sugar, vanilla extract, lemon juice, and cream of tartar. Continue beating for 5-8 minutes, until stiff peaks.

Spoon the meringue over the pie. If you have a blow torch blast the peaks of the meringue until they&#39;re golden brown. If not, bake the pie for 5-6 minutes or until the tops are golden. Make sure to stay nearby to rotate and watch it constantly because it tends to burn easily.

Vegan Lemon Meringue Pie - simply perfect, made with a zesty and tart vegan lemon curd and an easy biscuit base, topped with sweet vegan aquafaba meringue.

Vegan Lemon Meringue Pie

lemon juice ((1 cup))

237 ml coconut milk, tinned ((1 cup))

vanilla essence

sugar ((1 cup))

cornstarch

tsp agar agar

200 ml aquafaba, unsalted chickpea liquid ((3/4 cups + 1 tbsp))

tsp cream of tartar

g sugar ((1/3 cup))

Place the biscuits into a food processor and pulse until they are broken down.

Melt the vegan butter, then combine the biscuit crumbles with the melted butter, and press the mix into the bottom and sides of your pointing.**

Place the pie base into the fridge for at least 30 minutes.

Create the biscuit base

Place the butter, lemon juice, coconut milk, vanilla essence, and icing sugar into a medium-size saucepan over low heat. Bring to a simmer while stirring regularly.

In a small bowl, whisk the cornstarch and agar agar powder with 3 tbsp of water or plant milk.

Pour the mix into your lemon curd and continue to stir for 5-10 minutes on the lowest heat setting or until the mix begins to thicken.

Immediately pour the lemon curd into the pie crust and place your lemon pie into the fridge to set for at least 4 hours or overnight.

Create the vegan lemon curd

Place the aquafaba into a saucepan and simmer on low heat until reduced to 125 ml.***

Transfer the reduced aquafaba to a mixing bowl. Combine with the cream of tartar and whisk with an electric hand mixer until stiff peaks form.

Place the granulated sugar and water into a non-stick saucepan and bring to a simmer on low to medium heat until it reaches 116-118°C (without stirring!).

Create the aquafaba meringue

Pour the hot sugar syrup into the whipped aquafaba and continue to whisk until well combined.

Transfer the meringue mixture to a piping bag and decorate your pie - or alternatively spoon it on top for a more rustic finish.

Use a torch to lightly brown the vegan meringue, and slice to serve.

Assemble

This&nbsp;Gluten-Free Vegan Lemon Pie is crispy and flaky, fresh and tangy and rich and creamy!

Gluten-Free Vegan Lemon Pie

g (1/8 cup) coconut oil

rice

75 g (2/3 cup) ground almonds* (almond meal)

530 ml (2 1/4 cups) plant-based milk** ((see notes))

custard powder*** ((or sub cornflour/cornstarch or arrowroot))

maple syrup

coconut milk

maple syrup ((or sub any other sweetener))

Lemon slices

Toasted desiccated coconut

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)

Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don’t add too much!

You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using

Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish

Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans

Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown

Leave to cool slightly before pouring in the filling

For the pastry:

Measure out the milk in a jug or measuring container

Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug

Heat up the milk in the pan

Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely

Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan

Mix well and keep stirring on a low heat for around 5 minutes, until thickened

Add the lemon juice and maple syrup

Taste and add extra lemon juice or maple syrup if desired

Once the pastry crust and the lemon curd have both cooled a little, carefully pour the curd into the crust

Leave the pie in the fridge for up to a few hours to set completely before topping with the cream

For the lemon curd:

You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!

Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)

Place the thick, creamy part into a bowl

Add the maple syrup and vanilla extract

Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy

Take the pie out of the fridge, and ensuring that the lemon curd has completely set, carefully cover it with the coconut whipped cream

Decorate with lemon slices and desiccated coconut, if desired

Tastes best when fresh, but keeps covered in the fridge for up to a few days

For the coconut whipped cream:

I’m not vegan but love your recipes- I’d like to use your pie crust for a traditional egg custard pie for the Easter holiday here in the States. Would I have to blind bake it first or should I fill it with the custard right after rolling/shaping it and bake it like that?

Top 7 vegan lemon pie recipes from across the web

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Top 7 vegan lemon pie recipes from across the web

The most viewed vegan lemon pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Vegan Lemon Tart

Vegan Lemon Tart

Vegan Lemon Meringue Pie with Aquaf...

Vegan Lemon Pie

Vegan Lemon Pie Recipe

Vegan Lemon Meringue Pie

Gluten-Free Vegan Lemon Pie

The most viewed vegan lemon pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine