Vegan Lemon Curd Pie Recipe

Vegan Lemon Curd Pie Recipe
Vegan Lemon Curd Pie Recipe

To prepare the best Vegan Lemon Curd Pie Recipe there are several approaches: dense or not too dense, domed, or flat, with or without zest, with or without bulb, etc.

Generally, the main idea is a base of shortcrust pastry or, better, shortbread, hugging the yellowish transparent lemon curd (lemon juice, sugar, vegetable cream, cornstarch), on which a few thin lemon slices can slide. All covered or not with a meringue layer.

In a family-sized baking tray or in individual tartlets, this dessert (quite sweet, in reality) always spurs the same passion among its enthusiasts…

A Little History About The Origin Of The Lemon Curd Pie Recipe

  • A gastronomic symbol of the city, The lemon of Menton – Fete du Citron present the traditional french desert as an introduction of the beautiful citrus fruit, with a very smooth light yellow skin.
  • Three varieties of the lemon tree are cultivated on the Côte d’Azur, from Antibes to Menton, via Nice: the bignettes, with fruits of smooth and fine skin, very juicy; the seriesques, with thick and soft skin, which contain less juice; finally, the bullotins, large, with very thick skin and not really juicy.
  • The harvest of these lemons is carried out several times, so as to relieve the tree and facilitate the ripening of the following fruits. The fruits of the first flowers of May are collected from October to February. Those of the second flower arrive in March. The third harvest takes place in the summer.
  • In addition to its usual use (in juice, in seasoning, sliced in a hot or cold beverage, or to garnish a dish, season raw vegetables), the local lemon can be transformed into syrup, jam, candy, limoncello, as well as to flavor olive oil… without forgetting the lemon pie and the frosted or iced lemon of course!
  • The lemon, introduced to Europe in the 12th century, has flourished in Menton since the 15th century. In the 18th century, citrus growing (lemon, citron, oranges) was Menton’s first economic activity.
  • In 1860, citrus production reached almost 3 million quintals. Thirty-five million lemons a year are exported.
  • This flourishing industry, affected by the two world wars, will be almost demolished by the frost of 1956.
  • Fifteen Menton citrus growers would live today from their production, estimated at a hundred tonnes annually.
  • The city, which encourages replanting lemon, orange, clementine, and other citrus fruits, takes on the appearance of a Rio carnival in February-March with the Lemon Festival.

Vegan Lemon Curd Pie Recipe


(for a pie dish 24 to 26 cm in diameter)

  • 1 ready-to-bake vegan pie pastry
  • 150 g white sugar *
  • 1 tsp. cornstarch
  • 1 tsp. agar-agar (1 sachet of 2 g)
  • 2-3 pinches of turmeric (optional … for color)
  • The juice of 2-3 lemons (11 to 12 cl) + their zest
  • 1 tsp. purified coconut oil (if not, other neutral oil)
  • 10 cl of vegetable cream

* White sugar imperative if you want to obtain the pretty translucent yellow shade of the lemon cream. Nothing prevents, however, the use of brown sugar (in this case, the proportion of sugar must be reduced by 20%).

Vegan Lemon Curd Pie Recipe PREPARATION

  1. Prepare the dough. Roll it out, spray the mold and place the pastry (22 to 24 cm in diameter).
  2. Prick the pie crust well with a fork, before putting it to the preheated oven to 180 ° C for 15 minutes maximum.
  3. When it starts to turn golden, take it out.
  4. Let it cool completely.
  5. In a saucepan, add the coconut oil, pour the juice of the lemons, add their zest, sugar, cornstarch, turmeric, agar-agar, vegetable cream.
  6. Mix with a whisk while bringing to a boil.
  7. Keep on the heat for 1 minute without stopping to whisk vigorously.
  8. Pour the thick mixture inside the pie crust.
  9. Leave to cool, then place in the fridge for at least 1 hour before serving.

HormoPhobia’s LITTLE THING

Please note, if you have chosen the shortbread dough (my personal favorite!), It requires delicacy to handle it. If it breaks when placing it in the mold, do not hesitate to re-knead it, before putting it again.

My tip: I line the bottom of the mold with a circle of parchment paper, in case we want to take the pie out of its mold and place it in a dish to better present it as I do. Of course, the transposition is done once the pie has cooled down.

When removed from the oven, you can decorate it with thin lemon slices, previously poached in sugar water. Do not place raw lemon slices in the cream, as they will make juice during cooking.

For the lemon curd, I do not recommend the use of margarine to replace the vegetable cream. For trying, the taste is not famous!



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