Lemon custard pie

When life gives you lemons, throw them back and ask for chocolate! Or make this delicious lemon custard pie.

photo @foodie.yuki

The lemon custard filling is creamy, sweet and tangy.. you’re not gonna miss egg yolks and butter!

photo @foodie.yuki
photo @foodie.yuki
Print Recipe
5 from 1 vote

Lemon custard pie

Vegan, gluten free, refined sugar free, soy free, easy
Prep Time30 mins
Cook Time15 mins
Resting time2 hrs
Total Time45 mins
Course: Dessert
Author: Yukiko Tanzi @foodie.yuki

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

Make the 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

16 Comments

  1. 5 stars
    Bellissimo sito! semplice ed elegante, e ovviamente foto stupende come sempre. Finalmente posso stamparmi le ricette invece di trascriverle a mano copiando da instagram 😉

     
  2. Lillian

    That is one gorgeous looking tart 😍 what size pan do you use?

     
  3. Kathrine

    Hello!

    I love your recipes! I would love to know on each recipe the items you used to decorate. What type of flower petals, is that meringue you used, etc. and the source? THANK YOU!!!

     
    • yukiko83

      Thank you Kathrine!

      I usually just give the main recipe, because I think that decorations and styling are something very personal. You can use whatever edible flowers you like, just be creative! I don’t know what you mean by the source.
      Kind regards,

      Yukiko

       
  4. Did anyone have any issues with the agar not thickening the mix? I let it come to a full boil, then simmered for five minutes and then more. It never thickened in the pan.

     
    • yukiko83

      Hi Lisa, did you use agar powder or flakes? This recipe requires agar powder.
      Did you use coconut CREAM? If you’re using coconut cream from a can, make sure to buy full fat coconut milk and to separate the thick part from the water by placing the can for a couple of hours in the refrigerator.
      Make sure to refrigerate your tart for a couple of hours to set.
      Let me know if this works!

      Yuki

       
  5. courtney

    Making this tomorrow, it’s gorgeous! Can i ask how you make the meringues and also what is the drizzle you used? Edible flowers?

    Thanks so much!
    Courtney @thevibrant_life

     
    • yukiko83

      Hi Courtney,

      thank you!
      I’ll be posting my regular and vegan recips for meringues very soon. Stay tuned on Instagram or check the blog from time to time!
      The drizzle is melted white chocolate. The edible flowers are rose petals.

      Kind regards,
      Yukiko

       
    • Courtney

      Hello Yuki I’m struggling with the conversations 🤪 especially with the coconut cream. Mine is a can of full fat. I’m getting carrying answers on conversion tables. Is this 1.5 cans of coconut cream or less? Also if you can give Tablespoons for the custard like you did for the crust I would so appreciate it🥰 Thanks so much!!!
      Courtney

       
      • yukiko83

        Hello Courtney!
        Thanks for your message. It’s very difficult for me to give all the different conversions and unfortunately, I’ll probably give the european measurements only because it’s much more precise. I highly recommend using a scale, especially when baking. Thank you so much for understanding.

         
  6. Great post.

     
  7. Long time supporter, and thought I’d drop a comment.

    Your wordpress site is very sleek – hope you don’t mind me asking what theme you’re using?

    (and don’t mind if I steal it? :P)

    I just launched my site –also built in wordpress like yours– but the theme slows (!) the site down quite a bit.

    In case you have a minute, you can find it by searching for
    “royal cbd” on Google (would appreciate any feedback) – it’s still in the works.

    Keep up the good work– and hope you all take care of yourself during the coronavirus scare!

     
    • yukiko83

      Hey Justin,
      sorry for the late answer.
      Thank you very much for your kind feedback!
      the theme I’m using is Foodica.

      Kind regards
      Yukiko

       

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