Lemon Icebox Pie (Gluten-Free, Vegan, Top 9 Allergen-Free)
A refreshing, citrusy dessert with a creamy lemon filling, buttery cookie crust, and tangy cheesecake-style topping. Perfect for summer or anytime you need a chilled, dreamy dessert. Make ahead and store in the freezer for up to a month!
Ingredients
For the Crust:
1 1/2 cups cookie crumbs (any flavor – great for using up freezer-stashed cookies!) *Oatmeal or sugar cookies work best with this flavor
2 tablespoons palm oil shortening (melted)
(I use Spectrum Organic Shortening)
For the Lemon Filling:
8 oz canned coconut cream
5 oz lemon juice (fresh or bottled- I like Santa Cruz brand for bottled)
1 teaspoon agar agar powder
1 tablespoon maple syrup
1/4 cup + 2 tablespoons granulated sugar
1/4 teaspoon salt
Zest of one lemon
For the Topping:
Make my cheesecake filling (recipe)
Instructions
Make the Crust:
Preheat your oven to 350°F (175°C).
In a food processor, pulse cookies until they become fine crumbs.
Add melted palm oil shortening and pulse again until mixture resembles wet sand.
Press mixture into a 9” pie pan using the back of a measuring cup.
Bake for 12 minutes, then immediately press down again with the measuring cup to help it set.
Let the crust cool completely at room temp or freeze for 1 hour before adding filling.
Make the Lemon Filling:
In a small bowl, warm the lemon juice in the microwave for about 1 minute.
Whisk in the agar agar powder until fully dissolved—you’ll feel it thicken slightly.
In a small saucepan over low heat, add coconut cream, maple syrup, sugar, salt, and lemon zest.
Stir to combine, then add in the lemon-agar mixture and whisk until smooth.
Raise heat to medium-high and whisk constantly until the mixture reaches a low boil (about 10–15 minutes).
Let it boil gently for 1 minute, then remove from heat.
Set a timer for 20–30 minutes and whisk the mixture every 5 minutes to cool quickly (do not refrigerate during this step).
Once slightly thickened and cooled, pour into the frozen pie crust and smooth the top.
Let sit at room temp for 30 minutes, then refrigerate for at least 2 hours or overnight until fully set.
Add the Cheesecake Topping:
Once the lemon filling is fully set, spread the topping gently over the pie using an offset spatula. Make sure the pie has been chilled or frozen for several hours or the lemon filling will be too soft.
Serve & Store:
Garnish with extra lemon zest or cookie crumbs, if desired.
Chill for at least an hour before slicing.
Pie can be frozen for up to one month. Thaw in the fridge before serving.
