Vegan Lemon Mini Pies with gluten free granola

Who is an absolute fan of lemon 🍋 here? This vegan lemon mini pie recipe will win you over instantaneously from the first bite. The touch of sourness brings a unique taste and freshness to the recipe.


For the crust:

For the toppings:

  • 1 ½ cup of coconut milk
  • 1/3 cup of lemon juice
  • 1 tsp. of lemon zest
  • ¼ cup of cornstarch
  • ¼ cup of sugar
  • ¼ tsp. of turmeric

Aquafaba meringue (optional):

  • ½ cup of liquid from a can of chickpeas
  • ½ tsp. of lemon juice
  • 1/3 cup of sugar
  • 1 tsp. of vanilla extract


For the crust:

  1. Mix all the ingredients in a food processor until you reach a granular texture.
  2. Prepare your mini pies molds and let them cool down in the refrigerator.


  1. In a pan at medium heat, mix the lemon juice and cornstarch together.
  2. Add the coconut milk, sugar, lemon zest and turmeric and bring to a boil until the liquid gets thicker.
  3. Fill the molds and let them cool in the refrigerator.

For the meringue:

  1. Whip at medium-high speed the chickpeas liquid with an electrical mixer for 2 minutes until you reach a frothy texture, then add the lemon juice and whip until the texture becomes creamy.
  2. Add the sugar and vanilla extract and whip again until you get a thick creamy texture.
  3. Garnish the mini pies with the meringue and let them cool in the refrigerator for 1 hour.
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