My husband LOVES lemon pies. He cannot get enough of them. To make his day cheerier and try a daring new recipe, I baked for him (and work colleagues) an almost fat-free vegan lemon pie. The original recipe comes from Susan at Fat Free Vegan, who shares this recipe, alongside another for calamondin pie. Her photos are much better and I highly recommend checking out her recipe index, if the blog title doesn’t wrinkle your feathers too much. This pie was really tasty. I will admit that the removal of egg yolks results in a more gelatinous filling that is a little gooey, but holds it’s shape. The recipe is definitely worth trying. We liked it a lot, and especially coming from Husband, who is a full-fat homestyle dessert lovin’ kind of guy, this says a lot. This untraditional oatmeal cookie crust is so tasty that I will likely use it for other recipes as well…cheesecake, perhaps.
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce I made the naughty substitution back to oil, as I didn’t have applesauce on hand
- Preheat oven to 375 F.
- Place all ingredients in a 9″ pie pan and stir well until completely combined. I highly recommend the finger stirring method; much more fun!
- Press the mixture into the pie pan, and starting at the center until it evenly covers the bottom and extends up the sides of the pan as far as possible.
- Bake 8-10 minutes, or until slightly golden brown. Remove and cool while preparing filling.
1/2 cup + 1 Tbsp. cornstarch
1/4 tsp salt
1 1/4 cup water
1 cup fatfree (soy)milk
3/4 cup lemon juice I used 2 limes and 4 lemons
grated rind of 2 lemons (about 2 Tbsp.)
Ooh wow this looks delicious, I bet it was so good 🙂 I love your blog bny the way 🙂
Interesting – I have a friend that can’t eat much fat, so this might be just the recipe for him!
what if you already have a lemon pie filling in the can? what do i need todo make it firm
If you’ve got a can, chances are it is ready to go, after all, it is labeled “pie filling,” right? Otherwise you could opt to add in a teaspoon of gelatin, bloomed in a couple Tbsp. of water and then melted in the microwave to dissolve and cooled a little. This you would then mix with filling and pour into your shell. Another option is to mix your filling with stiffly whipped cream…Mmm!
Tried this two times and the lemon did not go thick like a pudding. Did everything to the exact measurements ! Upsetting.
Yep, that would be a bummer. I’m so sorry it didn’t work for you Jennifer. I just checked back to the original recipe post at Fat Free Vegan Kitchen and some people loved the pie and others had the same problem you did. I wish I had a quick fix for you, but I’m not sure what might have happened. Here’s hoping the filling tasted delicious anyway.
I know this is a bit old, but what is AP flour? Also, would substituting conventional cow’s milk for the soy milk work? I haven’t used milk alternatives before and am not sure how to substitute them.
AP simply refers to all-purpose flour. Yes, cow’s milk would work just fine for this pie. I just happened to be making it vegan that day. Hope this helps, Elizabeth!