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’m sure it can’t be that hard. Aquafaba (the liquid that comes along with a can of chickpeas) is working well for the vegan meringues in the blogosphere!
And I definitely appreciated the aquafaba when I made my peppermint chocolate mousse recipe! The texture of that mousse was just divine!
But I haven’t got so far as testing my baking chops with the vegan meringues! But the thought was there. And it’s the thought that counts right?
When thinking about it though I just knew I wanted to make a version using vegan condensed milk. Because a lemon meringue pie in South Africa always uses condensed milk. And my vegan condensed milk recipe has really only been put to serious use once, when I made vegan fudge. So I definitely wanted to use it again.
So my hesitation in going the full monty with a lemon meringue pie instead became a fabulously delicious lemon pie with a ginger cookie crust.
I had no idea when I set out to make this if it would work out or not, but the results were super impressive. It is pure creamy dreamy lemon pie bliss!
I decided to bake the ginger cookies from scratch. But if you want to save time in this recipe, you can definitely use any store-bought vegan ginger cookies.
Crush them up, mix with a bit of melted vegan butter and press down into your pie dish for the base.
Then you need to whip up a batch of vegan condensed milk. Then whip up a double batch of whipped coconut cream. Squeeze some fresh lemon juice and whisk it into the condensed milk. Add some lemon extract and lemon zest for extra lemon flavor, and then fold in the whipped coconut cream.
Pour this out over your ginger cookie crust and then allow to set for several hours (or overnight). Decorate with lemon zest and you have a lemon pie to remember!
I tried making the condensed milk with coconut milk powder at first but it simply didn’t work out. It’s much too thin in consistency to work in this recipe. I found soy milk powder to be the perfect consistency for the condensed milk (as you can see in the picture above, it’s very thick and continues to thicken as it sits, almost like a thick custard).
If you don’t like soy, then you can use rice milk powder too. I haven’t used it myself because I can’t find it locally, but I have seen in other recipes that it produces a similarly thick creamy result.
Also, the stiffer you can get your whipped coconut cream, the better for this recipe. So if you open your cans of coconut cream to scoop off the cream from the top and it has hardened nicely in the fridge then you know you are going to get some really great whipped cream from those. If it hasn’t, you can still whip it, but it’s hard to get it very stiff. The stiffer the better for this recipe, though it works fine even if you can only get it partially stiffened.
You will love this vegan lemon pie, it is:
- Deliciously lemony
- Set on top of a crushed ginger cookie crust!
- Made with vegan condensed milk!
- Insanely good!
Keep it covered in the chilliest part of your fridge so that it remains nice and firm and consume within a few days.