This Gluten-Free Vegan Lemon Pie is:
- crispy and flaky
- fresh and tangy
- rich and creamy!
I posted this Vegan Lemon Curd recipe the other day, and promised that I would be using it to make a Vegan Lemon Pie…so here it is!
This Gluten-Free Vegan Lemon Pie starts with my go-to easy pastry recipe, which is made using gluten-free flour, coconut oil for buttery flavour, and ground almonds for a crispy, flaky texture.
This pie crust recipe is really easy as you can just press it into the pie dish using your fingertips, without any need for a floured surface or a rolling pin.
Make sure you remember to use a fork to poke holes in the crust before baking, or use baking beans.
Once you’ve baked your pastry pie crust, you can get to work on the refined sugar free lemon curd filling – it’s a simple 4-ingredient recipe made using shop-bought custard powder, which happens to be accidentally vegan and gluten-free.
I use this custard powder.
If you can’t get hold of a shop-bought custard powder, see the recipe notes for how you can substitute it with cornflour (cornstarch).
The lemon curd filling is easily customisable as you can use any type of plant-based milk you like – see recipe notes for how the texture can vary depending on which type of dairy-free milk you use.
I then decided to top this Gluten-Free Vegan Lemon Pie with fluffy clouds of coconut whipped cream. It’s easy to make and adds just the right amount of creamy richness to offset the sweet and tangy lemon curd filling.
I then decided to decorate it with some cheery lemon slices and fragrant toasted desiccated coconut, but you can use anything you want!
For more vegan and gluten-free lemon desserts, check out my:
- White Chocolate Lemon Cake
- Lemon Blueberry Mug Cake
- Lemon Poppy Seed Cake
- Lemon Curd
- Lemon Drizzle Cake
- Lemon Blueberry Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes on Instagram! Thank you.
Helpful tools to make this Gluten-Free Vegan Lemon Pie:
For the crust:
For the lemon curd:
For the coconut whipped cream:
This Gluten-Free Vegan Lemon Pie is crispy and flaky, fresh and tangy and rich and creamy!
- 30 g (1/8 cup) coconut oil
- 75 g (3/4 cup) gluten-free flour blend (or sub rice flour, or plain all-purpose flour if not gluten-free)
- 75 g (3/4 cup) ground almonds (almond meal)
- 7 tablespoons water
- 530 ml (2 1/4 cups) plant-based milk* (see notes)
- 3 tablespoons custard powder** (ensure vegan/gluten-free if necessary)
- 8 tablespoons lemon juice to taste (approximately equals the juice of 1 lemon)
- 6 tablespoons maple syrup to taste (or sub any other sweetener)
- 400 g (14oz) tin of full-fat coconut milk
- 2 tablespoons maple syrup (or sub any other sweetener)
- 1/2 teaspoon vanilla extract
- 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
- 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
- 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
*You can use any type of plant-based milk, though results do vary depending on which you choose: cashew or oat milk make the creamiest curd, whilst almond or coconut milk will be less creamy. If you prefer a more jam-like consistency, rice milk works well.
**If you can't get hold of a shop-bought custard powder, you can substitute it with the same amount cornflour (cornstarch), which will result in the same texture and flavour, though the colour will be considerably less yellow.
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