Vegan Lemon Tarts with Cookie Pie Crust

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 recipe for these delectable lemon tarts with cookie pie crust!

INGREDIENTS: Makes 12 cookie pie crust tart shells

(For the Cookie Crust)

1 1/2 cups of unbleached white flour (or your fave GF cookie flour blend)

1 teaspoon of salt

1 teaspoon of baking soda

1/2 cup of coconut sugar (or other sugar)

1/3 cup of coconut shreds

1/2 cup of scoopable, cold shortening, margarine, or coconut oil

2 tablespoons of vanilla

1/4 cup of apple cider vinegar

1. Preheat countertop oven to 350 degrees Fahrenheit/regular oven to 375 degrees F.
2. Grease the cookie shells well, getting into the creases. Set aside.
3. Put dry ingredients in food processor-- flour, soda, salt, sugar, coconut shreds-- and blend briefly
4. Add in shortening and pulse until dough is like pea-size crumbles
5. Add in vanilla and vinegar, and blend very briefly.
6. Remove cookie dough and roll out on a slightly floured board. Use a lid or round cookie cutter to press out about a 4" cookie (about 1/2" thick) and place in muffin/tart tin. Press dough to top of inner cup; do not crimp. Use a fork to prick each shell.
7. Bake for about 10-12 minutes in the preheated counter oven at 350/15-17 minutes in a 375 degrees regular oven, depending on the oven.
8. Cool on rack before filling

 INGREDIENTS

(For Lemon Pie Filling)

3 juicy lemons (depends on the lemons as to the amount you will get when squeezing). Wash outside of lemons and dry. Soak in hot water if they are cold-- will make them easier to juice. Need 1/2 cup of fresh lemon juice. 2 1/2 lemon halves produced about 3/4 of a cup of juice for me. 

1 teaspoon grated organic lemon peel (zest)

1/2 cup of cane sugar

1/2 - 3/4 cup of cornstarch

1/8 teaspoon salt

3 cups of cold water

pinch of turmeric powder (optional)

1. Put all ingredients into a blender and spin up, or use a whisk from start to finish to make the filling. Pour ingredients into a medium pot on a medium hot burner and whisk until the sauce is smooth and thick. It will thicken completely after removal from the pan.  Watch carefully so that it does not lump up or burn.
2. Let it cool for a few minutes and then spoon it into the cooled shells.
3. Place filled shells in the fridge to finish setting.
4. I had fresh lemon juice in excess of the 1/2 cup in the recipe. I used it for another recipe.
5. You can top the tarts with Cool Whip, whipped coconut cream, etc., or just leave them open-face and top with half a fresh strawberry.

The above recipe can also be used to make a 9" pie with a bottom cookie crust. The leftover lemon filling can be put in a glass container with a lid and stored in the fridge to use with more tarts, over waffles or pancakes, or other desserts.