LEMON AND YOGURT PIE
The tanginess and sweetness of the filling combined with its mousse consistency and the crumbly crust is seriously to die for. Having just one a bite will be kind of impossible. This vegan lemon and yogurt pie is perfect for any special ocassion and both, kids and adults will love it.
Hey guys, let me introduce you to my current favourite treat for special ocassions. This incredibly delicious lemon and yogurt pie 🙌🏼 .
I made this pie last Christmas and it was a total hit. EVERYBODY (yes, including non-vegans) loved it. They asked for seconds and thirds and…I realized if I had made two, they would have eaten both as well. All of them fell madly in love with the lemon and yogurt mousse.
There was only one problem. I didn´t write down the recipe 🤦🏼. WhenI´m in charge of cooking for Christmas dinner, I´m always so stressed and in such a rush, that I don´t measure any ingredient. I pretty much eyeball everything. This time, I really did regret that, because when I tried to replicate this cake for my friend Mar´s birthday, the mousse kind of melted while we ate it. It was still delicious but I realized I had added too litte thickener so it was missing the mousse consistency of the one I made for Christmas. Nothing it couldn´t be fixed though.
So a few days ago I decided to give it another try and I´m super happy to say that we have it guys. The final recipe is here 👏🏼.
Guys, this lemon and yogurt pie is like a dream for your taste buds. This is the kind of pie you want to make when you have friends over, or a birthday party, or for Christmas, or an aniversary or a “I´m going to celebrate I´m awesome” kind of day 🙋🏼. Yeah, just find your own excuse. Because this pie is not only freaking delicious, it´s also pretty healthy too! So you could have a serving of this pie on a saturday night and not feel a bit sorry about it.
So now, it´s your turn to let other people know what they´ve been missing. Go to the supermarket, get all the ingredients, make this lemon and yogurt pie and invite some friends over. And of course, be kind and share the recipe with them.
LEMON AND YOGURT PIE
Yield 24x24 cm pie
The tanginess and sweetness of the filling combined with its mousse consistency and the crumbly crust is seriously to die for. Having just one a bite will be kind of impossible.
For the filling:
- 3 cups (710ml) unsweetened soy yogurt (at room temperature, very important!)
- 3/4 cups (177ml) agave syrup
- 1/2 cup (120ml) soy milk
- 3 teaspoons agar agar powder
- the zest of 2 very big lemons or 4 small lemons.
For the crust:
- 1 cup (100g) rolled oats
- 1/2 cup (80g) chopped dates
- 1/2 cup (45g) walnuts
- 2 tablespoons soy milk
- You will also need a 20cm springform with detachable bottom.
- Add all the crust ingredients to the food processor and pulse until well combined. Pour the mixture into a 20cm springform pan with detachable bottom. Press the mixture into the bottom. Set aside.
- Add 2 cups unsweetened soy yogurt and agave syrup to the food processor. Set aside.
- Add soy milk, agar agar and 1 cup of unsweetened soy yogurt into a saucepan. Bring it to a boil while whisking constantly. Once it starts bubbling, keep whisking for another 30-40 seconds. Then turn off the heat.
- Pour the cooked yogurt into the food processor and pulse all the liquid ingredients together for a few seconds. Pour the yogurt filling into the prepared cake pan, on top of the crust.
- Chill for at least 1,5 hours in the fridge before serving.
- Garnish as desired. I topped it with some lemon slices and shredded coconut.
- I recommend covering the bottom and the sides of the springform with baking paper so the pie doesn´t stick to it.
- Store leftovers in the refrigerator for up to 3 days.
Courses Sweet Treats
Cuisine oil-free, gluten-free, low-fat