Step 1

Prepare the crushed cookie base by crushing the ginger cookies in the food processor or by placing into a ziplock bag and rolling over it with a rolling pin until the cookies are crushed into small pieces.

Step 2

Melt the vegan butter and then pour it over the crushed cookie pieces and mix in.

Step 3

Pat down into a pie dish, working it up along the sides as best you can and then place into the freezer to set.

Step 4

Prepare your vegan condensed milk as per the linked recipe.

Step 5

Pour this out into a bowl and set aside.

Step 6

Add the coconut cream (separated hardened cream at the top of 2 chilled cans) to the bowl of a stand mixer, leaving the watery parts behind. Starting at slow speed gradually increase speed until the cream is whipped. For best results in this recipe, you need the cream to be very firm and well whipped with stiff peaks. If yours is a bit on the softer side, add in a 1/4 tsp of xanthan gum and whip again. It will thicken fast.

Step 7

Squeeze the lemons and grate the lemon zest.

Step 8

Add the lemon juice, lemon extract and lemon zest to the bowl with the condensed milk and whisk with a hand whisk to combine. Then fold in the whipped coconut cream.

Step 9

Pour this over the crushed cookie base and place into the fridge for a few hours to set. If it's still a little on the soft side, let it firm up in the freezer for a bit before serving.

Step 10

Decorate with lemon zest and serve.