3 cups unsweetened pineapple juice
1/2 cup orange juice concentrate
1/2 cup evaporated cane juice
6 Tbsp. cornstarch
1/2 tsp. pure lemon extract
2 Tbsp. oil
1/2 tsp. salt
1 Tbsp. freshly grated lemon rind
6 Tbsp. fresh lemon juice
• Whisk all ingredients in a saucepan until smooth. Place saucepan on medium-high heat and stir constantly until the filling is thick and clear yellow. Pour into a baked pie shell and chill until firm.
• Top with chilled nondairy whipped cream and serve.
• It can also be layered in clear glasses with nondairy whipped cream for a lemon parfait.