There’s something magical about the first forkful of this vegan lemon pie. It’s like tasting a slice of sunshine—a perfect balance of tangy lemon curd, silky smooth texture, and a flaky, golden crust that crumbles just enough to remind you why homemade always wins.
This recipe came to life one summer afternoon when a family barbecue left me craving something light yet indulgent, and the challenge of creating a dessert that everyone—vegan and non-vegan alike—could enjoy was too tempting to resist. Spoiler: it was a hit.
The secret? A blend of creamy coconut milk and freshly squeezed lemons creates a custard so rich and vibrant you’d never guess it’s dairy-free. And let’s talk about aquafaba: the unsung hero of plant-based desserts, giving the meringue its ethereal fluffiness.
This recipe has been trending in vegan communities for good reason. Lemons are not only refreshing but also loaded with vitamin C, known for boosting skin health and immunity—making this pie a guilt-free indulgence. Plus, it’s endlessly versatile.
This pie isn’t just dessert; it’s a conversation starter, a crowd-pleaser, and a reminder that plant-based eating can be every bit as decadent as the classics.
Flavor Bomb Alert!
- It’s surprisingly easy. No fancy gadgets or hard-to-find ingredients—just a little whisking and a lot of love.
- It’s a showstopper. The vibrant yellow hue and delicate meringue topping make it as gorgeous as it is delicious.
- It’s family-approved. Even the most skeptical pie critics won’t guess it’s vegan.
- It’s packed with zingy flavor. Freshly squeezed lemons create a bold, citrusy kick that balances beautifully with the creamy filling.
- It’s a healthful indulgence. With no dairy or eggs and a boost of vitamin C from the lemons, you can feel good about every zesty bite.
Vegan Lemon Pie Recipe
Equipment
- Food processor
- Hand whisk
- Stand mixer
- Pie dish
- Rolling pin
Ingredients
Cookie Base
- ½ cup Vegan Butter, Melted
- 9 oz Vegan Ginger Cookies
Filling
- ½ tsp Lemon Extract
- ¼ tsp Xanthan Gum
- 2½ cups Canned Coconut Cream
- 2 tbsp Lemon Zest
- ½ cup Lemon Juice freshly squeezed
- 1½ cups Vegan Condensed Milk
Instructions
- Crush ginger cookies using a food processor or rolling pin and mix with melted vegan butter.
- Press into a pie dish, including the sides, and freeze to set.
- Prepare vegan condensed milk and set aside.
- Whip chilled coconut cream until stiff peaks form, adding xanthan gum if needed for firmness.
- Mix lemon juice, zest, and extract into the condensed milk, then fold in whipped coconut cream.
- Pour the filling over the crust and refrigerate to set.
- If soft, briefly freeze before serving.
- Serve the pie slice and garnish with lemon zest.
Notes
- Use full-fat coconut cream for optimal texture.
- Chill the coconut cream cans overnight for easy separation.
- Ensure the crust is firmly packed to prevent crumbling.
| Nutrition | Value |
| Calories | 521kcal |
| Carbohydrates | 50g |
| Fibre | 2g |
| Fat | 35g |
| Protein | 7g |
| Cholesterol | 16g |
Tips That Will Ease Your Job!
- Pre-chill Everything: Chill the coconut cream cans and mixer bowl overnight for easier whipping and perfect texture.
- Skip the Mess: Use a ziplock bag and rolling pin to crush cookies without creating crumbs everywhere.
- Firm Up Faster: Pop the pie in the freezer for 20 minutes if it’s not firm enough after refrigerating.
- Even Mixing: Whisk lemon juice, zest, and extract into the condensed milk before folding in the whipped cream for smoother blending.
- Packed Crust: Use the back of a spoon to press the crust firmly into the dish for a sturdy base.
