Lemon Pie

Let me start off by telling you how delicious this pie was! The zesty freshness of the lemon, the sweetness and crispiness of the crust, just perfect. If you don’t like lemon, don’t make this pie. If you like lemon, get in the kitchen and start baking!

Lemon Pie

Ingredients (for 1 pie)

Pie Crust

  • 75g quick oats
  • 30g grated coconut
  • 60g whole wheat flour
  • 1/4 teaspoon baking soda
  • a pinch of salt
  • 50g cane sugar
  • 75g apple sauce, unsweetend


  • 150g cane sugar
  • 75g cornstarch
  • a pinch of salt
  • 300ml soymilk
  • 200ml water
  • 125ml lemon juice (approximately 3 lemons)
  • 2 Tbsp lemon zest (approximately 2 lemons)


  • Preheat the oven to 190°C
  • Grease a 23cm diameter pie pan (I used a rectangle one because I lacked a round one)
  • Combine the oats, the coconut, the flour and the salt in a bowl, and blend well
  • Add the apple sauce. Stir well until completely combined
  • Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible
  • Put it in the oven and cook for 8-10 minutes, until it it is crisp but not overdone
  • Set aside to cool before filling
  • Meanwhile, make the filling: combine sugar, cornstarch and salt in a saucepan
  • Stir in the soymilk and water until completely combined
  • Bring to a boil over medium heat stirring constantly
  • When it reaches a boil, turn the heat to low and continue to cook, stirring, for 2-3 minutes
  • Remove from heat and slowly stir in the lemon juice and zest
  • When well-mixed, pour into the pie crust
  • Chill until set

Source: adapted from Fat Free Vegan

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