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Tag: Lemon

  • Soft & Fluffy Egg-Free Lemon Poppy Seed Muffins Everyone Loves

    These Egg-Free Lemon Poppy Seed Muffins are soft, fluffy, and full of bright lemon flavor—no eggs, no substitutes, no stress. Made with simple pantry ingredients in one bowl, they bake up tall and bakery-style every single time. This is a classic muffin recipe reworked for allergy families who want something familiar, comforting, and truly inclusive. Bright, tender, and dependable—just the way everyday baking should be.

    For more delicious lemon recipes, try my Easy Eggless Lemon Bars, Easy Eggless Lemon Curd, or Eggless Lemon Ricotta Pancakes. Check out my egg-free lemon recipe collection.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    These egg-free lemon poppy seed muffins are one of those recipes that just feel right to me—classic, familiar, and comforting, but made in a way more families can enjoy without worry. Lemon poppy seed is one of those bakery flavors everyone recognizes, and I really wanted an egg-free version that felt completely normal, not “special diet.” I didn’t want workarounds or complicated substitutes here. Just real pantry ingredients, one bowl, and a method that works. No eggs. No egg replacers. No stress.

    What makes me especially proud is how these muffins bake up tall and fluffy with a soft, tender crumb. The lemon flavor is bright but not sharp, and honestly? No one ever guesses they’re egg-free. This is the kind of recipe that quietly does its job and helps everyone feel included at the table.

    Why You’ll Want to Try My Recipe

    • Bakery-style texture: Tall, fluffy muffins with a soft, tender crumb.
    • Bright lemon flavor: Fresh and citrusy without being overpowering.
    • No eggs or substitutes: Completely egg-free with no replacers needed.
    • One-bowl recipe: Simple steps, easy cleanup. No mixer needed.
    • Pantry-friendly: Uses ingredients you already have.
    • Allergy-inclusive: Perfect for families managing egg allergies.
    oriana's signature.oriana's signature.
    • Total Time: About 35 minutes
    • Servings: 12 standard muffins
    • Skill Level: Beginner
    • Flavor Profile: Bright lemon, lightly sweet
    • Texture: Tender with a moist crumb and gentle crunch from poppy seeds
    • Allergens: Naturally egg-free, no substitutes. Can be adapted to be dairy and gluten-free
    • Ingredients: Pantry staples.
    • Cuisine Type: American baking
    • Storage: Keep covered at room temperature for up to 3 days, or refrigerate for up to 7 days. Freeze up to 2 months

    Ingredients You’ll Need, Substitutions & Notes

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • All-purpose flour: Gives structure and keeps the muffins soft and fluffy.
    • Cornstarch: Helps mimic the tenderness eggs usually provide.
    • Baking powder & baking soda: Work together to give these muffins their lift.
    • Salt: Balances the sweetness and bright lemon flavor.
    • Poppy seeds: Classic texture and gentle crunch.
    • Unsalted butter: Adds richness and flavor.
    • Light-tasting oil: Keeps the muffins moist for days.
    • Granulated sugar: Sweetens the muffins without overpowering the lemon.
    • Buttermilk: Adds moisture and helps create a tender crumb.
    • Lemon juice & zest: The heart of the flavor—fresh is best here.
    • Vanilla extract: Rounds out the lemon and adds warmth.
    • Lemon Bakery Emulsion: This is optional, but recommended for extra lemony flavor.

    For the lemon glaze (optional):

    • Powdered sugar & lemon juice: A simple drizzle that adds extra brightness.

    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
    • Gluten-free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

    Also Baking Dairy-Free or Gluten-Free? I’ve Got You!

    Whenever you’re baking or cooking dairy-free or gluten-free, I recommend checking out my Dairy-Free Swaps Guide and Gluten-Free Guide. They’re filled with practical, real-life answers to help you feel confident in the kitchen.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Mix the Dry Ingredients

    • Two glass bowls on a white surface: the left holds dry ingredients for Egg-Free Lemon Poppy Seed Muffins, including flour, black seeds, and powder; the right shows these ingredients mixed together.Two glass bowls on a white surface: the left holds dry ingredients for Egg-Free Lemon Poppy Seed Muffins, including flour, black seeds, and powder; the right shows these ingredients mixed together.
      Whisk the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds together in a large bowl until everything looks evenly combined.

    Combine the Wet Ingredients

    • Two glass measuring cups on a white surface, each containing a yellow liquid mixture for Egg-Free Lemon Poppy Seed Muffins; the left has a dollop of sour cream, while the right shows the mixture blended together.Two glass measuring cups on a white surface, each containing a yellow liquid mixture for Egg-Free Lemon Poppy Seed Muffins; the left has a dollop of sour cream, while the right shows the mixture blended together.
      In another bowl, stir together the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, vanilla, and lemon bakery emulsion (if using) until smooth.

    Bring It All Together

    • A glass bowl filled with batter for Egg-Free Lemon Poppy Seed Muffins, speckled with poppy seeds and mixed with a metal whisk, sits on a white marble surface.A glass bowl filled with batter for Egg-Free Lemon Poppy Seed Muffins, speckled with poppy seeds and mixed with a metal whisk, sits on a white marble surface.
      Pour the wet ingredients into the dry ingredients and gently whisk until just combined. The batter will be thick, and that’s exactly how it should be. Let the batter rest for 10 minutes.

    Fill the Muffin Cups

    • A muffin tin filled with 12 paper liners, each containing unbaked Egg-Free Lemon Poppy Seed Muffins batter with visible poppy seeds, sits on a white marble countertop.A muffin tin filled with 12 paper liners, each containing unbaked Egg-Free Lemon Poppy Seed Muffins batter with visible poppy seeds, sits on a white marble countertop.
      Spoon the batter into the liners, filling each one all the way to the top for those tall, bakery-style muffins.

    Bake Until Golden

    • A tray of twelve Egg-Free Lemon Poppy Seed Muffins is shown from above on the left, with a close-up side view of the muffins in the tin on the right.A tray of twelve Egg-Free Lemon Poppy Seed Muffins is shown from above on the left, with a close-up side view of the muffins in the tin on the right.
      Bake until the tops are golden, and a toothpick inserted in the center comes out clean.

    Cool and Glaze

    • A muffin tin with freshly baked muffins sits beside a plate of Egg-Free Lemon Poppy Seed Muffins drizzled with icing, with lemon slices in the background.A muffin tin with freshly baked muffins sits beside a plate of Egg-Free Lemon Poppy Seed Muffins drizzled with icing, with lemon slices in the background.
      Let the muffins cool briefly, then move them to a rack. Drizzle with lemon glaze once they’ve cooled if you’re using it.

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Dense Muffins: Overmixing the batter can make muffins heavy. Pro Tip: Mix just until the dry ingredients disappear. A few small lumps are perfectly fine.
    • Flat Tops: The muffins didn’t rise enough. Pro Tip: Filling the liners all the way to the top and starting with a hot oven helps create tall, bakery-style muffins.
    • Dry Texture: Muffins baked too long can dry out. Pro Tip: Start checking a few minutes early and pull them as soon as a toothpick comes out clean.
    • Fresh lemon zest makes a big difference—don’t skip it.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean
    • Let the muffins cool slightly before glazing so it doesn’t melt right off.
    An Egg-Free Lemon Poppy Seed Muffin with white icing drizzle sits on a partially unwrapped paper liner. Lemon slices are visible in the background.An Egg-Free Lemon Poppy Seed Muffin with white icing drizzle sits on a partially unwrapped paper liner. Lemon slices are visible in the background.

    Variations & Additions

    • Add a handful of blueberries for a lemon-blueberry twist.
    • Skip the glaze and sprinkle coarse sugar on top before baking.
    • Swap poppy seeds for chia seeds if needed.

    Storage and Freezing Instructions

    Store muffins in an airtight container at room temperature for up to 3 days. Then you can transfer them to the refrigerator for up to one more week. They freeze beautifully—just wrap individually and freeze for up to 2 months. Thaw at room temperature.

    Frequently Asked Questions

    A plate of Egg-Free Lemon Poppy Seed Muffins, one cut in half to show the moist interior, with icing drizzled on top.A plate of Egg-Free Lemon Poppy Seed Muffins, one cut in half to show the moist interior, with icing drizzled on top.

    Try These Egg-Free Muffin Recipes Next!

    Recipe Card

    Egg-Free Lemon Poppy Seed Muffins with a white glaze drizzle are arranged on a white plate, surrounded by lemon slices and a bowl of glaze.Egg-Free Lemon Poppy Seed Muffins with a white glaze drizzle are arranged on a white plate, surrounded by lemon slices and a bowl of glaze.

    Egg-Free Lemon Poppy Seed Muffins

    Oriana Romero

    These egg-free lemon poppy seed muffins are soft, fluffy, and full of fresh lemon flavor with a tender bakery-style crumb. Made in one bowl with simple pantry ingredients, they deliver classic results without eggs or substitutes. A reliable, allergy-friendly muffin recipe that tastes just like the original.

    Prep Time 20 minutes

    Cook Time 22 minutes

    Total Time 42 minutes

    Servings 12 muffins

    For the Egg-Free Lemon Poppy Seed Muffins:

    For the Lemon Glaze (optional)

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Preheat the oven to 350º F (180º C). Line a 12-cup muffin pan with paper liners. Lightly spray the liners with baking spray.

    • In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and poppy seeds until well combined.

    • In a medium bowl, whisk the melted butter, oil, sugar, buttermilk, lemon juice, lemon zest, vanilla extract, and lemon bakery emulsion (if using) until smooth and fully combined.

    • Pour the wet ingredients into the dry ingredients and whisk just until combined. Do not overmix. Let the batter rest for 10 minutes. The batter will be thick, and that’s exactly what you want.

    • Divide the batter evenly among the prepared muffin cups, filling each one all the way to the top.

    • Bake for 18–22 minutes, or until the muffins are golden and a toothpick inserted in the center comes out clean.

    • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

     
    Lemon Bakery Emulsion: If you want extra lemon flavor that really shines, I highly recommend using lemon bakery emulsion instead of (or in addition to) lemon extract. Bakery emulsions are water-based, which means the flavor doesn’t bake out the way extracts sometimes do. The result is a brighter, more true lemon taste that carries through every bite.
     
    Store at room temperature for up to 3 days, then transfer to the refrigerator for up to 1 week. However, muffins are best if eaten within 3 days.
     
    Freeze: For longer storage, let the muffins cool completely and then freeze them for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.
     
    Lemon: 1 medium-sized lemon = approximately 1 tablespoon of lemon zest = 2 to 3 tablespoons of lemon juice.
     
    Food Allergy Swaps:
    This recipe is naturally egg, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
      • Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
    • Gluten-free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Dense Muffins: Overmixing the batter can make muffins heavy. Pro Tip: Mix just until the dry ingredients disappear. A few small lumps are perfectly fine.
    • Flat Tops: The muffins didn’t rise enough. Pro Tip: Filling the liners all the way to the top and starting with a hot oven helps create tall, bakery-style muffins.
    • Dry Texture: Muffins baked too long can dry out. Pro Tip: Start checking a few minutes early and pull them as soon as a toothpick comes out clean.

     
    ➤ Extra Tips:

    • Fresh lemon zest makes a big difference—don’t skip it.
    • Measure the ingredients correctly. I highly recommend using a kitchen scale.
    • Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
    • Don’t overmix the batter. Use a light hand when mixing the batter to avoid overworking it, which can result in dense muffins. Mix just until you’ve evenly distributed the ingredients throughout the batter.
    • Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
    • For evenly sized muffins, consider using an ice cream scoop or measuring cup to portion out the batter into the muffin cups.
    • Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
    • Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean
    • Let the muffins cool slightly before glazing so it doesn’t melt right off.

     
    ➤ Variations & Additions

    • Add a handful of blueberries for a lemon-blueberry twist.
    • Skip the glaze and sprinkle coarse sugar on top before baking.
    • Swap poppy seeds for chia seeds if needed.

     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 375kcalCarbohydrates: 62gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 15mgSodium: 379mgPotassium: 91mgFiber: 1gSugar: 38gVitamin A: 191IUVitamin C: 5mgCalcium: 120mgIron: 2mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast Dessert Snack

    Cuisine American

    Calories 375

    Keyword egg-free lemon muffins poppy seeds recipe

    Oriana Romero

    Source link

  • Eggless Creamy Lemon Pie – Bright, Tangy, Make-Ahead Dessert for the Whole Family

    This Eggless Creamy Lemon Pie is a silky, tangy lemon dessert with a buttery vanilla Oreo crust and a smooth, creamy filling—made completely without eggs. It’s bright, refreshing, and perfect for spring, summer, holidays, or any moment you crave something citrusy and sweet. Made with 6 simple pantry staples and fresh lemon juice, this pie is ideal for families dealing with egg allergies or anyone skipping eggs. Make it ahead, chill it, and serve slices of “sunshine on a plate” whenever you need an easy dessert.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    This Eggless Creamy Lemon Pie is easy, bright, and safe for my egg-allergic family. If you’ve ever had to say no to lemon pie because of allergies, this one is for you. You get all the bright lemon flavor and that luscious, custard-like texture—just with a different method and a little extra care. This is the kind of dessert that looks like it came from a bakery, but it’s actually simple, make-ahead friendly, and totally doable on a busy weeknight.

    Why You’ll Want to Try My Recipe

    • Completely eggless: Made without eggs from start to finish, so it’s perfect for families with egg allergies or anyone avoiding eggs.
    • Bright, creamy flavor: Tangy fresh lemon and a silky, cream-based filling give you that classic lemon pie taste without feeling heavy.
    • Only 6 Simple ingredients: Uses everyday staples—think cookies or graham crackers, butter, dairy, sugar, and fresh lemons—no fancy substitutes.
    • Make-ahead friendly: The pie needs time to chill, which means you can make it the day before and have dessert ready when guests arrive.
    • Family- and potluck-ready: Easy to slice, easy to transport, and always a crowd-pleaser at holidays, BBQs, and school parties.
    • Bakery look, minimal effort: A smooth top, pretty lemon slices, or whipped cream swirls make it look special with very little decorating skill.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Top-down view of ingredients for an Eggless Creamy Lemon Pie, including Golden Oreos, lemon juice, cornstarch, butter, milk, lemon slices and zest, sweetened condensed milk, and whipped cream.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    For the Oreo Crust:

    • Golden Oreos: These cookies make a buttery, slightly vanilla crust that pairs perfectly with the lemon filling. You can use regular Oreos or graham crackers if you prefer.
    • Salted Butter: Holds the crust together and adds flavor. Unsalted butter works too—just add a small pinch of salt.

    For the Filling:

    • Milk: Helps create the smooth, creamy texture. Whole milk works best, but any milk (including dairy-free alternatives) can be used.
    • Cornstarch: The key thickening agent that replaces eggs and gives the filling its silky custard consistency.
    • Sweetened Condensed Milk: Adds sweetness and richness while helping the pie set perfectly.
    • Fresh Lemon Juice: Provides that bright, zesty flavor—fresh is always best for this recipe.
    • Butter: Gives the filling a luxurious finish and helps it firm up once chilled.

    For Garnish (optional):

    • Lemon Slices: For a beautiful, bright look and extra citrus aroma.
    • Whipped Cream: Adds lightness and contrast to the creamy, tangy pie.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
    • Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. 
    • Whipped Cream: You can use a non-dairy cream, such as Silk,  Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.
    • Gluten-Free: Choose gluten-free vanilla sandwich cookies for the crust.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Prepare the Crust

    • Three-step process for making a crumb crust for Eggless Creamy Lemon Pie: use a food processor with crushed crumbs, pour crumbs into a bowl with melted butter, then stir the mixture together.
      Crush the Golden Oreos in a food processor until they look like fine crumbs. Drizzle in the melted butter and pulse again to mix everything together—it should look like damp sand.
    • Three-step process for Eggless Creamy Lemon Pie: crumb mixture in a pie dish, mixture pressed evenly into the dish, and finished crust cooling on a wire rack.
      Pour the crumbs into a 9-inch pie plate and press them firmly into the bottom and up the sides using the back of a measuring cup or glass. Bake the crust for about 8 minutes to help it set, then take it out of the oven, but leave the oven on for the next step.

    Make the Filling

    • Two side-by-side measuring cups: the left holds dry pancake mix ingredients, while the right displays the same ingredients blended into a smooth batter, perfect for making Eggless Creamy Lemon Pie pancakes.
      In a medium bowl, whisk the milk and cornstarch until there are no lumps. Add the sweetened condensed milk, fresh lemon juice, and melted butter, then whisk until the mixture looks smooth and creamy.

    Bake the Pie

    • Side-by-side images of an Eggless Creamy Lemon Pie on a cooling rack: the left shows the unbaked filling, and the right displays the baked pie with a golden top.
      Pour this lemony goodness into your warm crust. Bake for about 25 – 30 minutes, just until the center is mostly set but still a tiny bit jiggly in the middle—that’s how you know it’s perfect. Take it out and let it cool completely on a wire rack.

    Chill and Serve

    • An Eggless Creamy Lemon Pie with a graham cracker crust, topped with whipped cream and lemon slices, sits on a plate with one slice removed.
      Once cooled, cover the pie and pop it into the fridge for at least an hour (or up to 3 days if you want to make it ahead). Before serving, top it with a swirl of whipped cream, a sprinkle of lemon zest, and a few pretty lemon slices. Then slice, serve, and enjoy that creamy, tangy goodness!

    Recipe Tips For Success

    ➤ Troubleshoot Tips:

    • The filling doesn’t thicken enough: Sometimes the mixture may look too runny when it’s hot. Pro Tip: Don’t panic! Bake until the center is only slightly jiggly. If the center look to liquidy, bake a few minutes longer. Remember that every oven is diferent and baking times can vary. The filling continues to thicken as it cools.
    • Whisk well the filling to avoid lumps.
    • Let the pie chill for at least 4 hours (or overnight) before serving—it needs time to set!
    • A little lemon zest on top adds both color and flavor.
    A slice of Eggless Creamy Lemon Pie is served on a plate, garnished with lemon slices, whipped cream, and powdered sugar. Nearby are a sliced lemon and a piping bag on a tiled surface.

    Variations & Additions

    • Graham Cracker Crust: Swap the Oreos for graham crackers for a more traditional lemon pie twist.
    • Coconut Lemon Pie: Stir in ½ cup of shredded coconut to the filling for a tropical vibe.
    • Mini Pies: Make individual servings using a muffin tin—perfect for parties or lunchbox treats!

    Storage and Freezing Instructions

    Store: Keep the pie covered in the refrigerator for up to 4 days.

    Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

    Frequently Asked Questions

    A slice of Eggless Creamy Lemon Pie topped with whipped cream and a lemon wedge sits on a plate, with a fork holding a bite-sized piece.

    Try These Egg-Free Pie Recipes Next!

    Recipe Card

    An Eggless Creamy Lemon Pie with a graham cracker crust is garnished with whipped cream, lemon slices, and powdered sugar. One slice is cut and partially removed from the pie.

    Eggless Creamy Lemon Pie

    Oriana Romero

    This Eggless Creamy Lemon Pie is a silky, tangy lemon dessert with a buttery cookie or graham crust and a smooth, custard-like filling—made completely without eggs. The bright citrus flavor, creamy texture, and simple method make it perfect for families with egg allergies, busy cooks, and anyone craving an easy make-ahead lemon pie. Chill it, slice it, and enjoy a refreshing, sunshine-filled dessert any day of the week.

    Prep Time 10 minutes

    Cook Time 40 minutes

    Total Time 50 minutes

    Servings 12 slices

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    Make the crust:

    • Add the Golden Oreos to a food processor and pulse into fine crumbs. Drizzle in the melted butter and pulse again to combine.

    • Transfer the mixture to a 9-inch pie plate and press it firmly into the bottom and up the sides using the flat bottom of a measuring cup or glass.

    • Pre-bake the crust for 8 minutes. Remove from the oven, but leave the oven on.

    Make the filling:

    • In a medium mixing bowl, whisk together the milk and cornstarch until the cornstarch is fully dissolved. Add the sweetened condensed milk, lemon juice, and melted butter; whisk until smooth and well combined.

    • Pour the filling into the warm crust.

    Bake the pie:

    • Bake for 25 – 30 minutes, or until the center is only slightly jiggly. It should be mostly set. Remove from the oven and cool completely on a wire rack.Note: Bake until the center is only slightly jiggly. If the center looks too liquid, bake a few minutes longer. Remember that every oven is different, and baking times can vary. The filling continues to thicken as it cools.

    • Once cooled, cover and chill for at least 1 hour (and up to 3 days) before serving.

    • Garnish with lemon zest, lemon slices, and whipped cream before serving.

     
    Store: Keep the pie covered in the refrigerator for up to 4 days.
     
    Freeze: Wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
    • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Evaporated Milk: Use evaporated coconut milk or evaporated oat milk, or make your own dairy-free evaporated milk with your favorite plant-based milk. Evaporated milk is just milk that has been reduced to eliminate the water content, so it’s super easy to make at home with any milk of your choice. Check out my How to Make Evaporated Milk post. If evaporated milk is not an option, you can use any dairy-free milk, but keep in mind that the texture might change slightly.
    • Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk. 
    • Whipped Cream: You can use a non-dairy cream, such as Silk,  Country Crock Plant Cream, Califia Farms, or full-fat coconut cream.
    • Gluten-Free: Choose gluten-free vanilla sandwich cookies for the crust.

     
    Recipe Tips For Success:
    ➤ Troubleshoot Tips:

    • The filling doesn’t thicken enough: Sometimes the mixture may look too runny when it’s hot. Pro Tip: Don’t panic! Bake until the center is only slightly jiggly. If the center looks too liquidy, bake a few minutes longer. Remember that every oven is different and baking times can vary. The filling continues to thicken as it cools.

     
    ➤ Extra Tips:

    • Whisk the filling well to avoid lumps.
    • Let the pie chill for at least 4 hours (or overnight) before serving—it needs time to set!
    • A little lemon zest on top adds both color and flavor.

     
    ➤ Variations & Additions

    • Graham Cracker Crust: Swap the Oreos for graham crackers for a more traditional lemon pie twist.
    • Coconut Lemon Pie: Stir in ½ cup of shredded coconut to the filling for a tropical vibe.
    • Mini Pies: Make individual servings using a muffin tin—perfect for parties or lunchbox treats!

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 212kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 24mgSodium: 167mgPotassium: 65mgFiber: 0.4gSugar: 11gVitamin A: 271IUVitamin C: 4mgCalcium: 35mgIron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Dessert

    Cuisine American

    Calories 212

    Keyword egg-free lemon pie recipe

    Oriana Romero

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  • Charred Lemon and Tuscan Kale Salad – Simply Scratch

    Charred Lemon and Tuscan Kale Salad! Tuscan kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A squeeze of charred lemon finishes of this simple yet impressive salad.

    Charred Lemon and Tuscan Kale Salad

    Nothing beats a simple salad.

    If you know me, you are aware that I love a salad with plethora of toppings. However, sometimes simple is just as good! This charred lemon kale salad is so simple yet stunning and flavorful. In it, tuscan kale is massaged with salt and olive oil to soften the leaves, then it’s plated and topped with pecorino shavings, toasted pine nuts and charred lemons! I’ve don’t this on the grill during summertime, but in the cooler months roasting or heating up a skillet will get the job done. With that said, if you haven’t charred lemons before, you MUST! When lemons are charred, their acidity mellows out, the natural sugars caramelize, and they develop a deeper, sweeter, and smokier flavor.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Earthy greens, salty cheese, buttery pine nuts and olive oil along with the charred lemon is nothing short of delicious.

    ingredients for Charred Lemon and Tuscan Kale Saladingredients for Charred Lemon and Tuscan Kale Salad

    To Make This Charred Lemon and Tuscan Kale Salad You Will Need:

    • lacinato kale – Also known as tuscan kale or dino kale.
    • pine nuts – Adds delicious nutty flavor and crunchy texture.
    • pecorino romano cheese (freshly grated) – Lends salty tangy flavor.
    • lemons – I use medium size lemons.
    • olive oil – Lends richness and flavor while helping to tenderize the kale.
    • kosher salt – Enhances the flavors in the salad while tenderizing the kale leaves.
    • freshly ground black pepper – This adds distinct bite and flavor.
    • red pepper flakes – Adds delicious back-of-the-throat heat.

    drizzle kale with olive oil.drizzle kale with olive oil.

    Prep The Kale:

    First strip the kale leaves away from the fibrous stems, discarding or composting the stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. I’ll link to my salad spinner in the recipe, that thing is a life saver! I makes the job of washing leafy greens so quick and basically effortless.

    season with kosher salt.season with kosher salt.

    Drizzle 2 teaspoons olive oil and add a pinch or two of kosher salt to the chopped kale. Use your impeccably clean hands to massage the oil and salt into the kale leaves. Set off to the side.

    toasting pine nuts in dry skillettoasting pine nuts in dry skillet

    Toast The Pine Nuts:

    In a dry skillet, add 1/3 cup pine nuts and toast over medium-low heat. Stir or shake the pan until golden brown. This takes about 5 to 6 minutes. Then transfer them to a dish to cool.

    charring lemons in cast iron skilletcharring lemons in cast iron skillet

    Char The lemons:

    Meanwhile, add a little olive oil to a iron skillet and preheat on medium/medium-high heat. Once hot place the lemons, cut-side down into the skillet for 3 to 4 minutes or until deeply golden and even darker in spots. Next use tongs to transfer the lemons to a cutting board to cool.

    plate the massaged kale.plate the massaged kale.

    Build The Salald:

    Next, arrange the massaged kale onto a serving platter.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Then sprinkle with the toasted pine nuts, scatter. about 1/2 cup of pecorino Romano shavings (more or less if desired) and a drizzle of olive oil. Lastly, season with freshly ground black pepper and a few pinches of red pepper flakes.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Finally squeeze the lemon over top and enjoy! The charred lemon along with the olive oil acts as a simple dressing for this kale salad and it’s phenomenal!

    This is the perfect salad to accompany chicken, salmon, lamb and pasta or keep it meatless and serve with just a glass of wine.

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Enjoy! And if you give this Charred Lemon and Tuscan Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Charred Lemon and Tuscan Kale SaladCharred Lemon and Tuscan Kale Salad

    Yield: 6 servings

    Charred Lemon and Tuscan Kale Salad

    A simple refreshing light salad! Kale is massaged with olive oil and salt, sprinkled with toasted pine nuts, shaved pecorino and red pepper flakes. A fresh squeeze of charred lemon finishes of this simple yet impressive salad.Yields 4 to 6 depending on serving size.

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    • 3 bunches lacinato kale, aka tuscan or dino kale (see notes)
    • 4 teaspoons olive oil, divided, plus more for serving
    • kosher salt, to taste
    • 1/3 cup pine nuts
    • 3 to 4 lemons, halved
    • 1/2 cup shaved pecorino romano cheese, more or less if desired
    • freshly ground black pepper, to taste
    • 1 to 2 pinches red pepper flakes

    • strip the kale leaves away from the fibrous stems and discard stems. Next, roughly chop the kale leaves, rinse and spin or pat dry. Chop the leaves, rinse and spin or pat dry.

    • Add the chopped kale to a bowl and toss with 2 teaspoons olive oil and a pinch or 2 of kosher salt. Use your impeccably clean hands to massage the oil and salt into the kale leaves.

    • Meanwhile in a dry skillet, toast the pine nuts over medium-medium/low until golden and fragrant. About 5 to 6 minutes.

    • Add the remaining 2 teaspoons olive oil to a cast iron skillet and preheat on medium to medium/high heat. Once hot, place the lemons cut-side down into the skillet and cook for 5 to 6 minutes or until caramelized and deeply golden and black in spots.

    • Place the massaged kale onto a platter or serving bowl and top with toasted pine nuts, pecorino shavings and drizzle with a little more olive oil. Season with freshly ground black pepper and red pepper flakes.

    • Squeeze the juice of a couple of the charred lemon halves over top, serve the others on the side for those who want more or as garnish, and enjoy!

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: For reference, my kale bunches usually have 8 to 10 leaves.

    Serving: 1serving, Calories: 169kcal, Carbohydrates: 12g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Cholesterol: 9mg, Sodium: 173mg, Potassium: 597mg, Fiber: 7g, Sugar: 3g, Vitamin A: 13540IU, Vitamin C: 155mg, Calcium: 447mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Salads

    Cuisine: American-Italian

    This recipe was originally posted on April 16th, 2019 and has been updated with clear and concise instructions, new or updated photography and helpful information.

    This post may contain affiliate links.

    Laurie McNamara

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  • Lemon Sugar Cookies

























    Lemon Sugar Cookies  |  Kitchen Nostalgia
















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