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Close-up shot of the lemon pie filling being poured into the prepared cookie crust. The filling smoothly settles into the base, ready to be refrigerated and set. The pie dish is placed in the fridge to firm up.

Vegan Lemon Pie Recipe

This refreshing vegan lemon pie features a crunchy ginger cookie base and a creamy coconut lemon filling, chilled to perfection for a zesty and dairy-free dessert that’s sure to impress.
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Prep Time 45 minutes
Total Time 45 minutes
Course Dessert
Cuisine vegan
Servings 10
Calories 521 kcal

Equipment

  • Food processor or rolling pin
  • Pie dish
  • Stand mixer
  • Whisk
  • Measuring spoons and cups
  • Ziplock bag (optional)

Ingredients
  

For the Crushed Cookie Base:

  • 9 ounces Vegan Ginger Cookies 255g
  • ½ cup Vegan Butter 112g Melted

For the Lemon Pie Filling:

  • 1 ½ cups Vegan Condensed Milk 360ml
  • ½ cup Lemon Juice 120ml freshly squeezed
  • 2 Tablespoons Lemon Zest
  • ½ teaspoon Lemon Extract
  • 2 ½ cups Canned Coconut Cream
  • ¼ teaspoon Xanthan Gum Optional

For Decorating:

  • Lemon Zest

Instructions
 

  • Crush the ginger cookies and mix with melted vegan butter. Press into a pie dish and freeze to set.
    Close-up shot of vegan ginger cookies being crushed into crumbs in a food processor. The cookies are broken down into small pieces, ready to be mixed with melted vegan butter for the crust.
  • Prepare vegan condensed milk according to recipe.
  • Whip the hardened coconut cream until stiff peaks form.
    Close-up shot of the lemon pie filling being poured into the prepared cookie crust. The filling smoothly settles into the base, ready to be refrigerated and set. The pie dish is placed in the fridge to firm up.
  • Combine lemon juice, zest, extract, and condensed milk, then fold in whipped coconut cream.
  • Pour the mixture into the pie base and refrigerate to set.
    Close-up shot of chilled coconut cream being whipped in a mixing bowl with a hand mixer. The coconut cream forms stiff peaks, ready to be folded into the lemon filling.
  • If needed, freeze briefly to firm up before serving.
  • Decorate with fresh lemon zest.
    Close-up shot of the lemon pie filling being poured into the prepared cookie crust. The filling smoothly settles into the base, ready to be refrigerated and set. The pie dish is placed in the fridge to firm up.