- 1.Crush the biscuits, melt the vegan butter and combine. Press the biscuit mix into four Mason jars. Mix the lemon juice and sugar in a pot. Heat up. Mix the water and corn starch in a separate bowl and add to the pot with the hot lemon juice. Stir well until the liquid has a thick consistency. Pour the lemon filling into the Mason jars over the biscuit base. Put the Mason jars in the fridge for at least 2 hours. Decorate with mint leaves. Optional: Serve with vegan whipped cream.
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- 6 Schär BIO Apple Bisco 25 g butter, vegan 150 ml lemon juice 70 g sugar 50 ml water 2 tbsp maize starch 1 handful mint leaves Optional: whipped cream, vegan