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Lemonade Pie

Recipe by Lauren Perry

Ingredients

Crust:

  • 4 cups ginger snap cookies
  • 3 tbsp sugar
  • 1 tsp salt
  • ½ cup unsalted vegan butter, melted and cooled

Pie Filling:

  • 5 eggs, 7 egg yolks
  • 1½ cups sugar
  • 2 tbsp Digestion Lemonade Superfood Powder
  • ⅓ cup cornstarch
  • 1½ cups lemon juice
  • ½ tsp kosher salt
  • ½ cup unsalted vegan butter, melted and cooled

    Instructions

    Pie Crust

    step one

    Preheat oven to 350 degrees F.

    step two

    Pulse gingersnap cookies in a food processor until they’re fine crumbs. Add sugar and salt and pulse a few times. Add melted butter and pulse until well combined.

    step three

    Evenly spread mixture into a nine inch pie dish and press with back of spoon or hands until compact.

    step four

    Bake crust for about 10 minutes or until set. Let cool completely and set aside.

    Pie Filling

    step one

    Combine eggs, egg yolks, sugar, superfood powder, cornstarch, lemon juice, and salt in a saucepan over medium-high heat until mixture comes to a boil. Reduce to medium hit and stir for 6-8 minutes while mixture thickens.

    step two

    Pour mixture into a large bowl and add butter, stirring until melted. Let cool to room temperature. Spread mixture evenly over crust, press plastic wrap directly on surface and refrigerate for 1+ hours.

    step three

    Remove pie from refrigerator and top with lemon slices.

    step four

    Dish and enjoy!

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