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.)