Lemon Custard Pie
Lemon Custard Pie - The lemon custard filling is creamy, sweet and tangy.. you’re not gonna miss egg yolks and butter!
Ingredients
Ingredients For The Crust
- 175 grams almond flour
- 3 dates, pitted
- 3 Tbsp coconut oil, melted
- 1 Tbsp lemon juice
- 1/2 tsp salt
Ingredients For The Lemon Custard
- 350 grams full fat coconut cream
- 150 grams maple syrup
- 35 grams coconut oil, melted
- 2 large lemons, zest and juice
- 1 tsp vanilla bean paste
- 1 tsp agar agar powder
- 1/2 tsp turmeric powder*
Instructions
MakeTthe Base
- Preheat oven to 170°C degrees.
- Place the almond flour, dates, coconut oil, lemon juice and salt into a food processor. Pulse several times until the mixture resembles wet sand.
- Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.
Make The Custard Filling
- Place all the ingredients in a small saucepan, and whisk to combine. Heat on medium heat and bring to a brief boil. Reduce heat and simmer for a couple of minutes or until it starts to thicken.
- Remove from heat and pour into the prepared base. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours.
Notes
*optional, for the color - Lemon Custard Pie
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