Vegan Lemon Pie (with Coconut Milk)

This vegan lemon pie is so easy to make, extra lemon-y and rich in texture and flavor. Simply the BEST make-ahead dessert for any celebration or holiday! Made with coconut milk, egg-, dairy- and gluten-free (if using a gluten-free pie) and SO delicious!

Let's close up this week's vegan pie theme with an amazing vegan lemon pie!

But not just any lemon pie! This is a creamy and coconut-y lemon curd tart that's SO delicious, but also made extra simple. Make it with this quick homemade gluten-free pie crust or feel free to speed up the recipe even more by using a store bought one. Once the crust has pre-baked, then pour the easy lemony filling over the crust and voila, no more cooking!

You will love how ridiculously easy this pie is to make. It is also flavored with the perfect amount of zesty vs sweetness and the texture of the lemon curd holds well to a scoop-able consistency that just melts in your mouth. This lemon pie fits many diet as it is an egg-free, dairy-free, refined sugar-free and gluten-free (if using a gluten-free crust).

And once the pie has cooled down and set, then the real fun begins: decorate and garnish your pie just the way you want to make it the most beautiful dessert table center piece! I hope you enjoy this wholesome and refreshing healthy dessert!

Ultimate lemon lover's vegan dessert

This vegan lemon tart is super zesty with a fragrant lemon curd filling. There is a good amount of delicious tang in each bite, which makes it the best dessert to make for all the lemon lovers around you. The lemon flavor comes from freshly squeezed lemon juice, simply the best!

Other lemon recipes you might like

• Lemon blueberry mug cake
• Dragon fruit lemonade
• Lemon cashew ricotta
• Strawberry acai lemonade
• Vegan lemon shortbread cookie
• Lemon miso potatoes
• Vegan lemon poppy seed loaf

Ingredients you'll need

• Fresh lemons: using freshly squeezed lemon juice instead of bottled lemon juice makes a HUGE difference. I squeezed my lemon using a simple glass lemon juicer, but if you dont have any, simply squeeze the juice out using your hands! You will need 2-3 lemons, depending on their size.
• Canned coconut milk: I used full-fat coconut milk for best texture.
• Maple syrup: to sweeten the filling, you won't really taste the maple flavor. Agave nectar works too, don't swap for granulated sugar as it could change the texture.
• Cornstarch: as a thickening agent.
• Turmeric: for color.
• Pie crust

Why use turmeric in a sweet lemon recipe

In a non-vegan lemon pie recipe, egg yolks are used to create a creamy, rich and thicker pie filling, plus it provides a beautiful yellow color to a lemon mixture. When making this vegan filling, then cornstarch is what helps create a thicker lemon curd, but you are left with a colorless pie filling.

So, if you are looking for a bright yellow lemon filling, then add a pinch of turmeric!

I was skeptical too, but I tried it and it works! Just adding a tiny bit of turmeric powder (curcuma) will turn your lemon curd extra yellow without having to add processed yellow coloring extract. And you won't taste it at all. I tried with ¼ tsp, but if you are worried just add a pinch, a little goes a long way! Please note that the yellow color will intensify as the pie cools down, as you can see in the video.

Will the pie taste like coconut?

There is a whole can of coconut milk within the filling recipe, but you won't taste it much. The coconut milk is used mostly for texture as it provides the fat and creaminess to create a filling that feels rich. But, the coconut flavor is mostly in the shadow compared to the powerful lemon punch of flavor.

How to make this vegan lemon pie?

Step 1- Pre-bake your crust

The whole pie won't need to be baked, so you definitively have to pre-bake your crust. I used my gluten-free shortcrust pastry to make this recipe, but you can also use a regular vegan pie crust. I recommend to bake it at 350º for about 15 minutes, or follow the recommendation of the packaging if using an already made crust from the store.

Once it is baked, then take it out of the oven and only then, start working on the lemon curd. This will allow some time to the crust to cool down before pouring the filling.

Step 2- Make the filling

Start by making the cornstarch slurry: combine the cornstarch and water in a small bowl and whisk well to remove all clumps. Set aside.

In a medium pot, add the canned coconut milk, maple syrup, turmeric powder and lemon juice. Warm on medium-high heat while whisking often to help break the clumps of coconut milk while they melt.

Once the coconut-lemon mixture start to boil, then pour the cornstarch slurry in a small stream while whisking into the coconut lemon mixture. It will thicken super quickly, almost instantly. Once it is nice and thick, then remove from the heat and pour right away over the pre-baked crust.

Step 3- Cover and chill

While the filling is still very hot, then cover the whole pie with a plastic wrap. The plastic should touch the surface of the lemon filling (it helps create a surface that's smooth) and be sure to also cover the crust so it does not dry.

Transfer to the fridge and let it completely cool down, at least 4 hours. Ideally, plan ahead so you can let your pie cool down overnight or, make it early enough in the morning so it can be ready for the evening.

Step 4- Decorate and serve

When ready to eat, then you can remove your plastic wrap and decorate your pie as you wish. Serve and eat cold.

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Watch how to make it

Decorating your vegan lemon pie

You can let your creativity go crazy and decorate your pie with so many garnishes.

I love simply topping the pie with some vegan coconut whipped cream, berries and lemon zest. You could completely cover the pie with the whipped cream (just like a lemon meringue pie) or create a fun design with the cream as you wish. Also, try to choose fruits that will add a pop in color, like blueberries, blackberries, strawberries, pomegranate seeds, raspberries, etc.

I recommend you decorate your pie only when ready to serve as I noticed the whipped cream not holding up for that long and the berries losing on their freshness after a day in the fridge. So, if you serve it for a few people and you know most of it will be eaten all at once, then decorate the whole pie, slice and serve. But if you are expecting some leftovers, then I would consider decorating each slice individually after transferring to serving plates.

Pie garnish ideas include:

• Fruits, especially berries with dark color
• Lemons slices or zest
• Whipped cream or vegan mascarpone cheese
• Coconut flakes or shredded coconut

Tips when making your vegan lemon pie

• Make sure you bring the coconut lemon mixture to a gentle boil before adding your cornstarch slurry. This will allow your mixture to thicken without creating any lumps.
• Just before adding the slurry, give it another whisk as the cornstarch tends to sink at the bottom while resting.
• Once the cornstarch slurry was added, then the lemon curd will thicken quickly. Don't keep cooking once the cornstarch is in there for too long and be ready to remove from the heat and pour RIGHT AWAY in your crust.
• The texture of this pie is creamy and soft even after it has cooled down, but if you want it even softer, then simply take it out of the fridge about an hour before serving.
• Make sure you completely cool down your pie before slicing and eating! The filling mixture (and the crust) have to set first to create a pie that holds well.

Can I use low-fat coconut milk

Using a low-fat coconut milk would work, but might change the final texture slightly to a thinner consistency. The fat from the coconut milk helps the flavor deepen but also create a texture that feels rich.

Storage

This is an amazing recipe you can make ahead. The whole pie gets better as it rests and cools down and still is amazing after days, as long as you don't decorate it ahead of time. Keep it in the fridge and cover it tightly so it does not dry.

Other pie recipes you might like

• Gluten-free shortcrust pastry
• Vegan spinach quiche
• Easy Vegan Cherry Pie
• Coconut oil pie crust
• Vegan strawberry pop tarts
• Vegan apple turnovers

I hope you enjoy this vegan lemon pie as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

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