Easter is fast approaching, so I had to start making some kind of Easter treat. This wonderful lemon curd pie is suitable as an Easter treat and for other spring celebrations.

Easter curd pie traditionally contains raisins, so does this version. However, if you don't care for raisins, you can leave them out, because the filling is delicious without it.

Vegan lemon curd pie

5 tablespoons of lemon juice?

The filling has the spices of a traditional raisin-curd pie, but I put a lot more lemon. I'm not a big fan of unflavored soy yogurt, so the soy flavor had to be masked with something. I thought that since there is lemon in the filling anyway, maybe it could be put with a little more generous hand.

The end result is correct super lemony and wonderfully fresh curd pie! We really liked this and we don't think there is too much lemon. However, if you suspect that there is too much lemon for your taste, you can start with a smaller amount. Taste the filling and add lemon, and you will notice right away when the taste is right.

It may also make a difference whether you use fresh lemons for this or not preserved lemon juice. I personally used the latter.

Making bun base

First prepare the bun dough, for example with this vegan bun dough recipe. There will be plenty of dough left over, so you can use the rest of the dough to bake, for example, little buns.

When the bun dough has risen, roll it into a large round plate. Roll out the dough as thin as possible, especially in the middle. Transfer the dough to the pie pan.

Cut off the excess dough from the edges and leave the pie base to rise while you prepare the filling.

Preparation of the filling

The pie filling relies heavily on soy yogurt, as it partially congeals during baking. Use unflavored Alpro Greek Style soy yogurt, because it has a thick texture and does not need to be drained before use.

Note There are two different versions of unflavored Greek Style yogurt. I used the No Sugars version myself. If you use the Plain version, slightly reduce the amount of sugar in the filling.

Add the other ingredients to the yogurt.

Spread the filling on top of the raised pie base and bake in the oven for 25-30 minutes.

Refrigeration and serving

This curd pie should definitely be cooled before serving. When it comes out of the oven, it is very loose and soft in the middle, but it hardens when it cools. It should be served cold. Cool the pie overnight in the fridge before cutting.

Vegan lemon curd pie
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconInstagram Instagram iconPinterest Pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan lemon curd pie

fresh lemon curd pie

1 star2 stars3 stars4 stars5 stars (No reviews)


  • Author: almost vegan
  • Total time: 1 hour 45 minutes
  • Portions: 12 burn 1x
  • Diet: Vegan

Reseptin kuvaus

This wonderful lemon curd pie is suitable as an Easter treat and for other spring celebrations.



Bun base


  • 400 g Alpro Greek Style No Sugars soy yogurt
  • 1 dl oat cream
  • 1 dl sugar
  • 0.5 dl raisins
  • 1 teaspoon vanilla sugar
  • 5 tbsp lemon juice
  • 1 grated lemon peel
  • 1 tbsp of cornstarch


  1. Prepare the bun dough and let it rise.
  2. Preheat the oven to 200 degrees Celsius (400 Fahrenheit).
  3. Roll out the dough into a large sheet as thin as possible.
  4. Lift the dough into the pie pan and cut off the excess dough from the edges.
  5. Let rise.
  6. Mix the filling ingredients and spread them on top of the pie base.
  7. Bake the pie for 25-30 minutes.
  8. Cool and serve.
  • Prep time: 75
  • Cooking time: 30
  • Category: Pastries, Pies
  • Cooking method: In the oven
  • Cuisine: Finnish

Keywords: vegan curd pie, Alpro Greek Style pie, fresh curd pie

Write a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.