VEGAN LEMON PIE WITH GINGER COOKIE CRUST

This vegan lemon pie started out as an idea for a lemon meringue pie.

But I must confess to not yet being brave enough to attempt the meringue part. Even though I have made vegan meringue, successfully, it’s not quite the same type of meringue as what you put on top of a lemon meringue pie, so I’m still daunted.

When thinking about it though I just knew I wanted to make a vegan lemon pie using vegan condensed milk. That recipe has been used in a ton of desserts on this blog now, it’s just awesomely versatile so I knew it would be good for this too.

INGREDIENTS
For the Crushed Cookie Base:

• 9oz (255g) Vegan Ginger Cookies (store-bought or homemade)*
• 1/2 cup (112g) Vegan Butter (Melted)*

For the Lemon Pie Filling:

• 1 and 1/2 cups (360ml) Homemade Vegan Condensed Milk*
• 1/2 cup (120ml) Lemon Juice (freshly squeezed)
• 2 Tbsp Lemon Zest
• 1/2 tsp Lemon Extract
• Double Batch Vegan Whipped Coconut Cream

For Decorating:

• Lemon Zest

INSTRUCTIONS

1. Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.
2. Melt the vegan butter on the stove and then pour it over the crushed cookie pieces and mix in.
3. Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.

for full recipes please see : lovingitvegan.com

Share this post