Vegan Lemon Pie Recipes

VEGAN LEMON PIE

Steps:

• 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.
• Melt the vegan butter and then pour it over the crushed cookie pieces and mix in.
• Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.
• Prepare your vegan condensed milk as per the linked recipe.
• Pour this out into a bowl and set aside.
• Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a 1/4 tsp of xanthan gum and whip again. It will thicken fast.
• Squeeze the lemons and grate the lemon zest.
• Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.
• Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it's still a little on the soft side, let it firm up in the freezer for a bit before serving.
• Decorate with lemon zest and serve.

VEGAN LEMON SUPREME PIE

Steps:

• If you are using a store bought pie crust, blind bake the crust according to package directions. If you are using a homemade crust, mix and roll out according to recipe directions and place into a greased pie pan. Press into the pan, trim the edges. Then blind bake, I like to line the crust with parchment and fill with beans. Then I bake at 400(F) for 15-25 minutes or until golden brown. (I've listed homemade and store bought crusts below)
• Let your crust cool completely.
• Then in a large mixing bowl, using a hand mixer or stand mixer, beat together the vegan cream cheese and powdered sugar. I add about 1/2 the powdered sugar, beat together then add the remaining powdered sugar and beat until fully combined.
• Now, add the lemon juice and salt and mix until just combined.
• Next fold the vegan whipped topping into the cream cheese mixture until fully incorporated. Taste and add more whipped topping if desired.
• Then pour the cream cheese layer into the cooled pie crust. Spread evenly, and put in the fridge while you make the lemon curd.
• In a small sauce pan, whisk together the sugar, cornstarch and salt. Then pour in the water and whisk to combine.
• Heat the sauce pan on medium high, whisking constantly until it comes to a simmer. From there it will thicken quickly, so keep your eyes on it. Whisk until thick and smooth, it may take a few minutes. If it looks like there are lumps, don't worry, just keep whisking until smooth. It should be nice and thick though!
• Remove from heat and then add the vegan butter, whisk until fully incorporated.
• Then add the lemon zest and lemon juice, whisk again until combined and the mixture is totally smooth. Let cool.
• Once the lemon curd has cooled, take the pie out of the fridge and pour the lemon curd on top of the cream cheese layer. Smooth out.
• Let chill for at least 6 hours. Sometimes if I'm in a hurry, I put it in the freezer for about 30 minutes and then in the fridge for about 2 hours! Serve with extra whipped topping on top.

GLUTEN-FREE VEGAN LEMON PIE

Steps:

• Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
• Combine all ingredients in a large bowl until it forms a firm dough - add the water a few tablespoons at a time so that you don't add too much!
• You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
• Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of the dish - I used a 20.5 cm/8 inch pie dish
• Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn't puff up in the oven. Alternatively, you can use baking beans
• Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
• Leave to cool slightly before pouring in the filling
• Measure out the milk in a jug or measuring container
• Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
• Heat up the milk in the pan
• Add the custard powder to the remaining milk in the jug and mix well, ensuring it has dissolved completely
• Once the milk in the pan is steaming, add approximately half of the hot milk to the bowl with the dissolved custard powder, mix well and transfer the custard powder mixture to the saucepan
• Mix well and keep stirring on a low heat for around 5 minutes, until thickened
• Add the lemon juice and maple syrup
• Taste and add extra lemon juice or maple syrup if desired
• Once the pastry crust and the lemon curd have both cooled a little, carefully pour the curd into the crust
• Leave the pie in the fridge for up to a few hours to set completely before topping with the cream
• You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
• Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
• Place the thick, creamy part into a bowl
• Add the maple syrup and vanilla extract
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
• Take the pie out of the fridge, and ensuring that the lemon curd has completely set, carefully cover it with the coconut whipped cream
• Decorate with lemon slices and desiccated coconut, if desired
• Tastes best when fresh, but keeps covered in the fridge for up to a few days

VEGAN LEMON MERINGUE PIE

Steps:

• Line the base and sides of a deep 20cm springform cake tin with baking parchment. Put the biscuits, butter and coconut oil in a food processor and blitz until the mix resembles fine breadcrumbs. Tip into the tin and press into the base and up the sides. Chill for 1 hrs.
• To make the filling, heat the lemon zest and juice, 100ml water and the sugar in a pan set over a low heat, stirring until the sugar dissolves. Stir in the turmeric and a pinch of salt. When the sugar has dissolved, remove the pan from the heat and spoon a little of the mix into a small bowl. Combine with the cornflour to make a paste, then tip into the pan, whisking continuously. Return the pan to the heat and bring to the boil, whisking. Cook for 1 min until thick and glossy.
• Remove the pan from the heat and whisk in the cream and butter. Pour the mixture over the base, and return to the fridge. Chill until set, at least 1 hour.
• Heat the oven to 140C/120C fan/ gas 1. Put all the ingredients for the meringue in a large, clean bowl. Beat with an electric whisk for 10-12 mins, or until glossy (it will be quite stretchy). It will take longer to whip than egg whites, so don't be put off if it's still liquid after 5 mins.
• Pipe or spoon the meringue onto the tart. Bake on the middle shelf of the oven for 1 hr 40-50 mins. Leave to cool in the oven once switched off and slowly bring to room temperature.