Creamy Vegan
Lemon Pie
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-oat flour -cornstarch -coconut oil -flax egg -brown sugar -coconut milk -soy milk -lemons -agar powder -turmeric
ingredients You'll need
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Make the crust by mixing oat flour, cornstarch, salt, and coconut oil. Knead for 1-2 minutes to form a smooth ball.
step 1
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Use a rolling pin to roll the dough until it becomes an inch wider than your pie dish. Try to roll it out evenly, there shouldn't be any "bumps".
step 2
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Transfer the rolled dough into a pie tin and press the bottom and the sides into the tin to form a crust. Poke holes with a fork.
step 3
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Freeze the crust for 15 minutes, then bake in a pre-heated oven for 20 minutes. Let it cool completely.
step 4
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To a pot, add the ingredients for the filling. Bring to a simmer, and cook for 5-8 minutes, stirring often, until thickened.
step 5
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Let the lemon filling cool completely, then pour it into the cooled crust and smooth the top with a spatula.
step 6
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Let the lemon pie rest overnight in the fridge before cutting. Top with fresh fruit, lemon slices, and fresh mint if desired.
step 7
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When cooking the filling, whisk constantly.
The mixture tends to burn easily, so make sure to whisk non-stop and turn the heat low.
Tip!
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