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Process the crust ingredients in a food processor. The longer they process, the finer the crust, so it’s up to you. Add more maple syrup if the crust doesn’t stick together.
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Press your crust into a pie plate. You can use a bottom of a glass to smash the crust into the pie plate.
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Put all filling ingredients except the whole peeled lemon and zest in a high powered blender in the order listed, and blend until smooth and creamy. If the filling is too thick, add a little water tablespoon by tablespoon to thin if desired.
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Add 1/2 of the lemon zest, and blend.
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Taste and add the whole peeled lemon if desired.
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Pour filling mixture on top of the pie crust.
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Smooth out the filling with a spatula.
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Garnish with the remaining lemon zest.
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Freeze to solidify, take out of the freezer about 15 minutes before serving, and enjoy!
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Keep refrigerated 3-4 days or in the freezer for up to a month.