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When life gives you lemons, make this vegan Lemon Custard Pie ??! ⠀
Recipe ✨⠀
Ingredients for a 20 cm tart⠀
For the Crust:⠀
175g almond flour⠀
3 pitted Medjool dates⠀
3 Tbsp coconut oil⠀
1 Tbsp lemon juice⠀
1/2 tsp salt⠀
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Method: ⠀
Preheat oven to 170 Celsius 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.⠀
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For the Lemon custard:⠀
350g full fat coconut cream⠀
150g maple syrup or agave ⠀
35g coconut oil, liquefied ⠀
Zest of 2 large lemons ⠀
1 tsp vanilla bean paste ⠀
Juice of 2 large lemons⠀
1 tsp agar agar powder ⠀
1/2 tsp turmeric powder⠀
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Method: ⠀
1. Place all the ingredients in a small saucepan, then add agar agar. 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.⠀
2. Remove from heat and pour into the prepared crust. Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours.
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