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.
Cuisineoil-free, gluten-free, low-fat
Recipe by The Bright Bird at https://www.thebrightbird.com/lemon-and-yogurt-pie/