This refreshing vegan lemon chiffon pie combines the zesty brightness of fresh lemons with a light, airy filling. The addition of coconut cream gives it a rich, tropical twist, while the almond crust provides a nutty crunch that perfectly complements the tartness of the lemon. Enjoy this delightful dessert that’s sure to impress!

Ingredients

For the Almond Crust:

  • 1 ½ cups almond flour
  • 3 tablespoons coconut oil, melted
  • 2 tablespoons maple syrup
  • 1/4 teaspoon sea salt

For the Lemon Filling:

  • 1 cup fresh lemon juice (about 4-5 lemons)
  • 1 tablespoon lemon zest
  • 1 cup coconut milk (full fat, refrigerated overnight)
  • 1/4 cup cornstarch
  • 1/2 cup maple syrup
  • 1/4 teaspoon turmeric (for color)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

For the Coconut Whipped Topping:

  • 1 cup coconut cream (scooped from the top of refrigerated coconut milk)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Begin by preparing the almond crust. Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour and sea salt. Pour in the melted coconut oil and maple syrup, then mix until a crumbly dough forms. Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10-12 minutes, or until lightly golden. Allow to cool completely.

While the crust cools, prepare the lemon filling. In a medium saucepan, whisk together the lemon juice, lemon zest, cornstarch, maple syrup, turmeric, vanilla extract, and sea salt. Cook over medium heat, stirring continuously, until the mixture thickens and begins to bubble, about 5-7 minutes. Once thickened, remove from heat and let it cool slightly.

Pour the lemon filling into the cooled almond crust, spreading it evenly. Refrigerate the pie for at least 2 hours, allowing it to set properly.

For the coconut whipped topping, scoop the solid coconut cream into a mixing bowl. Add the powdered sugar and vanilla extract. Using a hand mixer, whip the mixture until light and fluffy, about 2-3 minutes. Be careful not to overmix, as it can become too runny.

Once the pie has set, remove it from the refrigerator and spread the coconut whipped topping evenly over the lemon filling. Garnish with additional lemon zest or thin lemon slices, if desired.

Slice, serve, and enjoy this light and zesty vegan lemon chiffon pie that’s bursting with flavor!