Lemon Light Pie

Preheat oven to 425°F/220°C.

Prepare the pie crust as instructed on the package or search “Vegan Pie Crust” to follow our recipe for a vegan pie crust recipe.

To prepare the pie filling, in a saucepan with 1 slightly beaten egg yolk or skip it for vegan version: add 1/3 cup (83 mL) cold water, add pouch contents and whisk until smooth. Add in 2 cups (500 mL) hot water and mix well. 

Cook over MEDIUM HIGH heat, stirring continuously for approximately 5 minutes. When bubbles first break the surface, continue to boil and stir for 30 sec. 

Remove from stove and cool for 5 minutes, stirring twice. Product will continue to thicken as it cools.

Pour into baked, cooled 9” (23 cm) pie shell. Cool on counter for 3 hours before serving. 

Top with a spoonful of whipped cream of your choice (see our whipped cream recipe for a vegan version) and a lemon slice for a decorative touch. Enjoy!