For Garnish:

1. 1. • Whipped aquafaba or store-bought vegan whipped cream
      • Lemon slices or zest
      • Fresh mint leaves (optional)

Instructions

1. 1. Prepare the Crust:
      • If using a pre-made crust, divide it into small portions and press into mini muffin tins or tart pans.
      • Bake according to package instructions until golden brown. Let cool completely.

1. Make the Filling:
   • In a mixing bowl, beat the softened vegan cream cheese until smooth and creamy.
   • Add powdered sugar, lemon juice, lemon zest, and a pinch of salt. Mix until well combined.
   • Gradually add the aquafaba or vegan egg replacer, beating continuously until the mixture is light and fluffy.
2. Assemble the Pies:
   • Spoon the lemon filling into the cooled crusts, filling each one about 3/4 full.
   • Smooth the tops with a spatula.
3. Chill:
   • Place the assembled pies in the refrigerator for at least 2 hours to set.
4. Garnish and Serve:
   • Top each pie with a dollop of whipped aquafaba or vegan whipped cream.
   • Add a slice of lemon, a sprinkle of lemon zest, and a fresh mint leaf for decoration.
   • Serve chilled and enjoy!