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Vegan Gluten-Free Lemon Pie

It’s hard not to love the fresh tangy taste and creamy texture of Limoneira® lemon pie. Here’s a vegan version that is also gluten-free, so virtually anyone can enjoy the luscious flavor.
Print Recipe
Course Dessert
Cuisine American

Ingredients
  

Crust

  • 6 medjool dates
  • 6 graham crackers gluten-free
  • 2 1/2 tablespoons coconut oil
  • 1/2 cup nuts
  • 1 1/2 tablespoons coconut butter

Lemon Filling

  • 1/2 cup cornstarch
  • 3/4 cup sugar
  • 1/2 cup agar agar powder
  • 1/2 teaspoon tumeric powder
  • 1/4 teaspoon salt
  • 2 Limoneira® lemons zest & juice
  • 3 cups coconut milk (full fat)

Instructions
 

Crust

  • Preheat oven to 350˚F.
  • Add all the ingredients to a blender or food processor.
  • Pulse until the ingredients are well mixed, but the texture should be thick and a little lumpy – not entirely smooth.
  • Press the mixture into a 9-inch pie plate with your fingers or the back of a spoon until it’s evenly distributed.
  • Bake for 30 minutes.
  • Allow the crust to cool before filling.

Lemon Filling

  • On the counter, measure the dry ingredients into a medium saucepan, and blend together.
  • Stir in the lemon juice and zest, and coconut milk.
  • Place the saucepan on the stove at a medium setting and bring to a boil as you stir continuously.
  • When the mixture thickens, let it simmer for one more minute, and then remove from the heat.
  • Pour it into the crust, and allow it to cool and set in the fridge for at least one hour.

Notes

NOTE: You can use any type of nut, but cashews, almonds, and macadamia nuts work particularly well.
Keyword Lemons
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