Vegan Lemon Pie Recipe (Gluten-free)

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

This recipe was updated on 28/04/22 with better content.

This Vegan Lemon Pie is the best spring and summer dessert! It has the perfect balance between sweet and tangy and is made with *mostly* whole food ingredients.

It's rich, luscious, and bursting with lemon flavor!

This pie could be made with or without a vegan meringue. But either way, it's a delicious plant-based dessert that is sure to impress!

Jump to:

• Why You'll Love This Recipe
• Ingredients and Notes
• How to Make Vegan Lemon Pie
• How to Make Vegan Aquafaba Meringue
• Expert Tips
• FAQ
• More Vegan Desserts
• 📖 Recipe

Why You'll Love This Recipe

• Made with simple pantry ingredients! This vegan lemon pie is budget-friendly and made with accessible ingredients, most of which you may already have at home.
• Healthier than regular lemon pie. This pie is lower in sugar, and higher in fiber, compared to regular lemon pie. It's vegan, gluten-free, egg-free, and dairy-free.
• Easy to prepare. The steps are easy to follow and this recipe can be made even by people who are beginners at cooking.

Ingredients and Notes

• Oat flour: To make your own oat flour, blend rolled oats in a food processor until a fine powder has formed.
• Coconut oil: Instead of vegan butter, we're using solid coconut oil to make the gluten-free crust.
• Canned coconut milk: Since we're not using egg yolks, which is the traditional way to make a lemon custard, you'll need to use full-fat coconut milk. Make sure the coconut cream is not separated from the liquid and shake the can well before measuring.
• Sugar: We use white sugar, but you can also use brown sugar. I don't recommend using coconut sugar, because the color of the filling will change.
• Lemon zest: You can add more or less depending on how you like it.
• Fresh lemon juice: You can also adjust how tangy your vegan lemon pie is by adding more or less lemon juice.
• Turmeric: I use it for the bright yellow color, but it's optional.

How to Make Vegan Lemon Pie

Step 1: Make vegan pie crust

In a large bowl, mix the oat flour, tapioca or corn starch, sugar, and salt.

Next, add the flax egg, coconut oil, and a few tablespoons of cold water. Using your hands, mix everything, adding more water as needed, until the dough comes together.

Step 2: Roll out the crust

Transfer the dough between two pieces of parchment paper. Using a rolling pin, roll it out into a circle that's an inch wider than the size of your pie dish.

Transfer the rolled dough into the pie dish, and using your hands, press the dough into the bottom and up the sides to form a crust.

Use a fork to poke holes, then freeze for 10 minutes and blind bake in a pre-heated oven for 20 minutes. Then, set it aside to cool.

Step 3: Make the lemon filling

To a medium saucepan, add all of the ingredients for the lemon curd filling. Whisk until the cornstarch and agar have dissolved, then bring to a boil over medium heat.

Once it starts to simmer, lower the heat to medium-low and cook for 5-8 minutes while whisking constantly.

When it thickens, remove the filling from the heat and set it aside to cool to room temperature.

Step 4: Assemble

When everything has cooled down, whisk the lemon pie filling to make sure there are no clumps. Pour it over the baked pie crust.

Smooth the top with a spatula, cover tightly with plastic wrap, and let it sit in the fridge overnight.

I like to top this vegan lemon pie with fresh fruit or coconut whipped cream before serving.

How to Make Vegan Aquafaba Meringue

While a traditional meringue is made with egg whites and sugar, a vegan meringue is made with aquafaba (the liquid from a can of chickpeas).

I didn't add meringue to my vegan lemon pie, but if you want to make your own here are the steps (find the full measurements in the recipe card below).

1. Refrigerate a can of chickpeas until cold. Drain and save the liquid.
2. In a bowl of a stand mixer with a whisk attachment, add aquafaba and beat on high speed until foamy.
3. Stop beating and add caster sugar, vanilla extract, lemon juice, and cream of tartar.
4. Continue beating for 5-8 minutes, until stiff peaks. Spoon the meringue over the pie and bake in a preheated oven at 375ºF (190ºC) for 5-6 minutes, or until the peaks are golden.

Expert Tips

• Use solid but scoopable coconut oil. This is a key ingredient when making this vegan lemon tart.
• When cooking the filling, whisk constantly. The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.
• Let the filling cool down completely. This is an important step so make sure to take the time and let it cool for as long as it needs to.
• Let the pie rest in the fridge overnight. The lemon curd needs enough time to set and firm up.
• To avoid a soggy pie crust, blind bake it first! This means that you bake the crust before adding any filling to it.

FAQ

More Vegan Desserts

5-Ingredient Vegan Banana Bread

Vegan Cookie In a Mug

Vegan Double Chocolate Cookies

Zucchini Brownies with Matcha Frosting

6-Ingredient Chocolate Peanut Butter Pudding

📖 Recipe