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A close-up of a perfectly set vegan lemon pie on a white ceramic plate, garnished with spirals of freshly grated lemon zest artfully arranged on its smooth, creamy surface. The vibrant yellow filling contrasts with the crisp, golden cookie crust, while the plate sits on a white marble countertop surrounded by scattered lemon slices and zest.

Vegan Lemon Pie Recipe

This creamy vegan lemon pie, with a zesty citrus filling atop a spiced ginger cookie crust, offers a tangy and refreshing dessert perfect for any occasion. Indulgently light and delicious!
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10
Calories 521 kcal

Equipment

  • Food processor (or ziplock bag and rolling pin)
  • Mixing bowls
  • Stand mixer or handheld electric mixer
  • Pie dish
  • Whisk
  • Zester
  • Juicer

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 600ml hardened cream only from 2 14-ounce cans, chilled overnight in the fridge*
  • ¼ teaspoon Xanthan Gum Optional
  • For Decorating:
  • Lemon Zest

Instructions
 

  • Prepare the cookie base: Crush ginger cookies into fine crumbs using a food processor or by rolling with a pin in a ziplock bag.
    A close-up of a clear glass bowl on a white marble countertop filled with finely crushed golden-brown vegan ginger cookie crumbs. The crumbs are uniform and powdery, glistening slightly under bright natural light.
  • Mix with melted vegan butter and press into a pie dish.
    A close-up of a glass bowl on a white marble countertop containing golden cookie crumbs coated with melted vegan butter. The mixture has a cohesive, sandy texture, ready for pressing into a pie dish.
  • Freeze to set.
    A close-up of a white ceramic pie dish on a white marble countertop with the cookie crumb mixture pressed evenly into the base and up the sides. The crust is firm and smooth, showcasing a golden hue against the white dish.
  • Whip coconut cream: Separate hardened coconut cream from chilled cans and whip in a stand mixer until stiff peaks form.
    A close-up of a clear glass bowl on a white marble countertop containing thick, white coconut cream scooped from chilled cans. The cream appears smooth, with small droplets of residual liquid around the edges.
  • Add xanthan gum if cream is too soft and whip again.
    A close-up of a shiny stand mixer bowl on a white marble countertop filled with coconut cream whipped into fluffy peaks. The cream has a glossy texture with soft ridges, indicating a perfect, airy consistency.
  • Mix lemon filling: Combine vegan condensed milk, freshly squeezed lemon juice, lemon zest, and lemon extract in a bowl. Whisk to combine. Fold in the whipped coconut cream gently.
    A close-up of a clear glass bowl on a white marble countertop containing a pale yellow mixture of vegan condensed milk, lemon juice, lemon zest, and lemon extract. The creamy filling has a smooth consistency with vibrant flecks of zest throughout.
  • Assemble the pie: Pour the lemon filling over the cookie base. Smooth the top with a spatula. Refrigerate for several hours or freeze briefly to set.
  • Decorate and serve: Garnish with fresh lemon zest. Slice and enjoy!
    A close-up of a fully set vegan lemon pie in a white ceramic dish on a white marble countertop, garnished with spirals of fresh, bright yellow lemon zest. The decoration contrasts beautifully with the smooth lemon filling and the crisp cookie crust.