Recipes from Vegetarian Vegan Cooking Classes

Lemon desserts are the first memories  I have of 'sweet and sour' foods. When I was a wee child I apparently loved my Grandmother's "Linen Pie".  This was one of my father's oft-told stories.  I used to think that I needed to have a store-bought package to make lemon pie. And that it would include eggs and butter. Now I know how easy it is to replicate the texture and tang of the lemon pie without any animal products. The fluffy meringue topping can be replaced by any number of whipped toppings, or even by a meringue made with aquifaba (bean juice). The juicy lemon body of the pie is fine with cornstarch instead of eggs, or even commercial replacers.  And how much fun is it to have a cookie instead of soggy-bottom pie crust?  Pie crust has never been my forte, so you can believe that this cookie pie crust will be a game-changer and I have some wild ideas for recipes to come with different kinds of cookie crusts and fillings! But, in the meantime, here is the ...