When you’re craving something tangy, sweet, and utterly indulgent, this Vegan Lemon Pie hits the spot every time. The combination of a crunchy ginger cookie crust, a velvety lemon filling, and a light coconut cream topping makes this pie a showstopper at any gathering—or a simple treat for yourself.
I remember the first time I made this pie—it was a warm day, and I was craving something light and refreshing. The thought of a lemon pie seemed like the perfect idea, but I wanted it to be dairy-free and vegan.
The result? A dessert that’s just as rich, creamy, and satisfying as the traditional version but with a twist that makes it even more special. The combination of freshly squeezed lemon juice and zest adds a zesty kick, while the vegan condensed milk creates the perfect balance of sweetness.
If you’ve never made a vegan lemon pie before, this recipe will have you hooked. The crust made from vegan ginger cookies adds an irresistible spice, and the coconut cream filling creates a luxurious texture that melts in your mouth. Best of all, this pie is incredibly easy to make—no baking required, just chill and enjoy!
What’s so Special About This Dish?
- Perfect Balance of Sweet and Tangy: The lemon flavor is perfectly balanced with the sweetness of the vegan condensed milk.
- No-Bake Ease: This pie comes together quickly—no need for an oven!
- Vegan & Dairy-Free: It’s a dessert that everyone can enjoy, whether they’re vegan or not.
- Luxe Coconut Cream Filling: The coconut cream adds a dreamy texture that’s rich but light.
- Refreshing and Light: The citrusy flavor makes this pie the perfect treat for a warm day or any time you need a fresh dessert.
Vegan Lemon Pie Recipe
Equipment
- Food processor or rolling pin
- Pie dish
- Stand mixer
- Whisk
- Measuring spoons and cups
- Ziplock bag (optional)
Ingredients
For the Crushed Cookie Base:
- 9 ounces Vegan Ginger Cookies 255g
- ½ cup Vegan Butter 112g Melted
For the Lemon Pie Filling:
- 1 ½ cups Vegan Condensed Milk 360ml
- ½ cup Lemon Juice 120ml freshly squeezed
- 2 Tablespoons Lemon Zest
- ½ teaspoon Lemon Extract
- 2 ½ cups Canned Coconut Cream
- ¼ teaspoon Xanthan Gum Optional
For Decorating:
- Lemon Zest
Instructions
- Crush the ginger cookies and mix with melted vegan butter. Press into a pie dish and freeze to set.
- Prepare vegan condensed milk according to recipe.
- Whip the hardened coconut cream until stiff peaks form.
- Combine lemon juice, zest, extract, and condensed milk, then fold in whipped coconut cream.
- Pour the mixture into the pie base and refrigerate to set.
- If needed, freeze briefly to firm up before serving.
- Decorate with fresh lemon zest.
Nutritional Info:
| Nutrition | Value |
|---|---|
| Calories | 521kcal |
| Carbohydrates | 50g |
| Fibre | 2g |
| Fat | 35g |
| Protein | 7g |
| Sugar | 30g |
Tips for Making the Perfect Vegan Lemon Pie!
- Use Cold Coconut Cream: To achieve the perfect whipped consistency, make sure to chill your coconut cream cans overnight. This helps separate the cream from the liquid, which is essential for whipping.
- Use Fresh Lemons: Freshly squeezed lemon juice and zest will give your pie a bright, tangy flavor. Bottled lemon juice lacks the fresh punch that homemade lemon juice brings.
- Chill the Pie: Allow the pie to set in the fridge for at least 4 hours, or overnight, for the best texture. If you’re in a hurry, you can freeze it briefly to firm up the filling.
- Optional Xanthan Gum: If you want a firmer consistency, add a small amount of xanthan gum to the filling. This is optional, but it can help stabilize the coconut cream and give the pie a thicker texture.
- Whip the Coconut Cream Well: Make sure the coconut cream is whipped to stiff peaks. This helps the pie filling maintain a light and fluffy texture when combined with the condensed milk and lemon juice.
- Customize the Base: Feel free to experiment with different cookies for the crust. If you’re not a fan of ginger, try using graham crackers or vegan shortbread cookies.
- Decorate with Lemon Zest: A final touch of fresh lemon zest not only looks great but also enhances the citrus flavor. You can also add a few mint leaves for a refreshing contrast.
Joe Miller is the passionate founder of Food Landscape Insight, where he shares his love for cooking and culinary experiences. Growing up in a family-run diner, Joe was immersed in the vibrant world of food from an early age. The kitchen became his canvas, and food, his way of storytelling.
Through years of experimentation and learning, Joe honed his skills and started his blog to inspire others to embrace the joy of cooking. Each recipe he shares is a blend of tradition, creativity, and the heartfelt memories that food brings to life, all with the aim of fostering a deeper connection to food.
