lemon and yogurt pie on a marble pedestal





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:

For the crust:



  1. 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.
  2. Add 2 cups unsweetened soy yogurt and agave syrup to the food processor. Set aside.
  3. 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.
  4. 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.
  5. Chill for at least 1,5 hours in the fridge before serving.
  6. 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

Recipe by The Bright Bird at