- 1/2 cup freshly squeezed lemon juice
- 1/2 cup sugar
- 4 large eggs
- 1 cup unsweetened coconut milk canned, not the beverage
- Your favorite pie crust dairy free, gluten free if needed
Preheat oven to 325°F. In a large bowl, whisk together your lemon juice and sugar, until the sugar is dissolved.
Add in your eggs and coconut milk, and whisk until smooth. There may be a few small lumps, and that’s ok.
Gently pour your lemon filling into your prepared crust, and bake for about 35-45 minutes or until cooked through and set.
Cool your pie on a wire rack, then refrigerate for 4 hours or overnight.
Calories: 266kcal | Carbohydrates: 28g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 138mg | Potassium: 149mg | Fiber: 1g | Sugar: 14g | Vitamin A: 120IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 2mg