Vegan and gluten free lemon pie

I really want to share this pie I have created yesterday, first of all, because some of you asked for the recipe on my Instagram and second of all because it was surprisingly very very good. I used to love the original lemon pie and was missing it when I decided to turn vegan, the tart I made yesterday out of healthy ingredients only really tasted like the one I used to have.

Ingredients: For the dough:

  • 1 cup of gluten-free flour
  • 1 cup of cornstarch
  • 3 big spoons of coconut oil
  • 3 big spoons of cane sugar (or any type of sweeter you like)
  • 1/2 cup of water

For the lemon cream: 

  • the juice of 3 lemons
  • 1/2 block of firm tofu
  • 1/2 cup of almond milk
  • 1/2 of curcuma
  • 1/2 cup of cane sugar


  • In a pan mix the sugar, the oil and the water warm it up until the mix is liquid and homogeneous
  • Put the liquid mix in a bowl and add the flour and the cornstarch. Knead everything until you get a proper dough. Put in a pie dish and in the oven for 15 minutes at 400° F
  • Mix all the lemon cream ingredients in the mixer and mix until the texture is smooth
  • Once the dough is ready, let it chill and put the cream on it 🙂



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