Kea Cookies Vegan Lemon Pie

Vegan Lemon Pie
Yields: 4 Servings

Recipe adapted from the Minimalist Baker

Here’s a great tasting Vegan Lemon Pie with Kea Cookies Lemon Coconut cookies:

Ingredients

0/7 Ingredients
Adjust Servings
    Crust
  • Filling

Instructions

0/5 Instructions
    Preheat oven to 190oC and line a standard muffin tin with 12 paper liners.
  • Put cookies into a food processor and process until you achieve a fine meal. Then add melted coconut oil and pulse to combine.
  • Distribute evenly among muffin tins and press down with a glass or spoon to flatten. Bake for 10 minutes or until golden brown. Remove and set aside to cool.
  • Add all filling ingredients to a blender and blend until creamy and smooth. Taste and adjust flavour as needed, adding more lemon zest/juice for more tart, or more syrup for sweetness.
  • Pour filling into muffin tins and tap on counter to release air bubbles. Sprinkle some lemon zest on top and loosely cover.
  • Freeze for 2-4 hours or until firm. Remove from the freezer for 10-15 minutes to thaw before serving. Will keep covered in the freezer for up to 2 weeks, though best when fresh.