Dairy Free Lemon Pie

Serving a dairy free lemon pie for dessert, especially during this hot summer, is quite the treat. Not only does it look pretty but it also tastes like summer. This dairy free lemon pie uses simple ingredients to make a show stopper of a pie. You can also switch it up and use another citrus fruit like grapefruit or lime to give it your own twist.

In this recipe I use condensed coconut milk but I decided to try and make it myself. Warning: this does require patience! And loads of it. But, as many home made things, it is worth it in the end.

I must admit I also bought this lovely white Staub pie dish specifically for this recipe. Of course I will use it again and again but this pie influenced the purchase. Is that odd?

Dairy Free Lemon Pie Recipe

Pie filling

3 cups coconut condensed milk, recipe to make your own is here

3 egg yolks

2/3 cup lemon juice, freshly squeezed

1 pinch salt

Pie crust

1.5 cups crushed digestive biscuits or graham crackers

3 tbsp melted dairy free butter alternative

1/4 cup sugar

1 packet vanilla sugar

Whipped topping

2 cans coconut cream, should be kept in fridge for 12 hours before use. Do not agitate

1 packet vanilla sugar

And now let us start assembling our dairy free lemon pie:

Pie crust:

Combine the crushed digestives/graham crackers, melted butter alternative, sugar and vanilla sugar. Combine well and press into greased pie dish. Bake for 8 minutes in the middle of the oven at 180 degrees Celcius (356 degrees Fahrenheit). Remove and let cool on a wire rack. My pie dish is 24cm.

Pie filling:

Combine the coconut condensed milk, egg yolks, lemon juice and salt by mixing with a blender for about 4 minutes. It should become frothy and pale yellow. Once done pour into the pie crust and bake for 10 minutes in the middle of the oven at 180 degrees Celcius (356 degrees Fahrenheit). Once done remove from oven and let cool for 10 minutes on a wire rack then transfer to the fridge and let it set for at least one hour.

Whipped topping:

After the coconut cream has been allowed to separate in the fridge for at least 12 hours carefully remove the top layer and add to a chilled bowl. Add in the vanilla sugar and beat until it has turned to the consistency of whipped cream. Once done you can spread on top of the cooled lemon pie. Decorate with thinly sliced lemons and mint for a pop of colour.

Allow to chill for 30 minutes before serving.

This is a great summer dessert which will be loved by young and old. Not only is it sweet and zesty but it looks so pretty.

Some hints:

• use other citrus fruit like grapefruit or lime for a fun change. When using grapefruit try to add a couple drops of red food colouring to the filling to give it a pretty pink hue. This would be perfect for a girly party or a flamingo themed pool party
• have a round of baking paper on the bottom of the pie dish before adding the crust to make removal easier
• to make a lower fat version of this dessert omit the whipped topping and decorate with raspberries around the edge
• this can easily be made with dairy by just substituting the products mentioned for normal dairy products
• you can also pour the coconut cream into a class container before allowing it to separate in the fridge. This will make it easier when using the top layer for whipping

I really enjoy having citrus based desserts for the summer. It adds a refreshing and delicious end to any meal. What sort of citrus desserts do you enjoy?