Make the Filling:
- In a mixing bowl, beat the softened vegan cream cheese until smooth and creamy.
- Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until well combined.
- Gradually add the aquafaba or vegan egg replacer, beating continuously until the mixture is light and fluffy.
Assemble the Pies:
- Spoon the lemon filling into the cooled crusts, filling each one about 3/4 full.
- Smooth the tops with a spatula.
Chill:
- Place the assembled pies in the refrigerator for at least 2 hours to set.
Garnish and Serve:
- Top each pie with a dollop of whipped aquafaba or vegan whipped cream.
- Add a slice of lemon, a sprinkle of lemon zest, and a fresh mint leaf for decoration.
- Serve chilled and enjoy!
Tips for Success
- Lemon Zest : Use a microplane grater to finely zest the lemons for maximum flavor without bitterness.
- Aquafaba Magic : Aquafaba acts as an excellent binder and aerator in this recipe, giving the filling a light, airy texture.
- Storage : Store the pies in the refrigerator for up to 3 days. Freeze for longer storage.
Variations
- Key Lime Version : Replace lemon juice and zest with key lime juice and zest for a tropical twist.
- Coconut Lemon : Fold shredded coconut into the filling for added texture and flavor.
- Gluten-Free : Use gluten-free pie crusts or mini tart shells for a wheat-free option.
Baby Lemon Impossible Pies are not only delicious but also a testament to how far plant-based baking has come. With their vibrant flavor and cute presentation, they’re sure to impress both vegans and non-vegans alike!
