Pairs well with Vegan Lemon Pie
Show only recipes from Greece
Vegan Lemon Pie
16.6K views • 1mo ago
402
22
2.4% engagement
A vegan lemon pie without eggs and dairy, featuring a lemony syrup and a phyllo pastry filling made with almond milk and semolina. Easy to make and baked to a moist, flavorful dessert.
00:45:00 total
Serves 12
medium
Dessert Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- granulated sugar - 800 g (for syrup)
- water - 650 g (for syrup)
- lemon juice - 60 g (for syrup)
- lemon peels - from 2 lemons (yellow part only, from 2 lemons, for syrup)
- cinnamon stick - 1 stick (for syrup)
- pastry sheets (phyllo) - 14 sheets (cut into thin strips)
- lemon juice - 80 g (for filling)
- lemon zest - from 2 lemons (from 2 lemons, for filling)
- granulated sugar - 250 g (for filling)
- seed oil - 250 g (for filling, plus extra for pan)
- almond milk - 430 g (for filling)
- semolina - 250 g (for filling, plus extra for pan)
- baking powder - 30 g (for filling)
- vanilla powder - 2 sachets (two vanillins for filling)
- salt - pinch (pinch for filling)
Instructions
- Prepare the syrup: In a saucepan, combine 800 g sugar, 650 g water, 60 g lemon juice, lemon peels from 2 lemons (yellow part only), and a cinnamon stick. Heat over high heat and bring to a boil. Set aside to cool.
- Prepare the filling mixture: In a bowl, mix 430 g almond milk, 250 g seed oil, 250 g sugar, 250 g semolina, 30 g baking powder, 80 g lemon juice, zest of 2 lemons, 2 vanillin sachets, and a pinch of salt until well combined.
- Add phyllo pastry: Cut 14 phyllo pastry sheets into thin strips and gradually add them to the filling mixture in batches, mixing well after each addition to allow the pastry to absorb the moisture.
- Prepare baking pan: Oil a 34 cm baking pan and sprinkle with semolina. Pour the filling mixture into the pan and spread evenly without pressing down to maintain a crust.
- Bake the pie: Bake in a preheated oven at 180°C (356°F) for 45 minutes until cooked through and golden.
- Add syrup and serve: Remove the pie from the oven and while still warm, slowly drizzle the cold syrup over the pie using a spoon to avoid breaking it. Let it absorb the syrup and cool completely. Remove lemon peels and cinnamon stick from the syrup before serving. Cut into pieces and serve.
