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Lemon custard pie

Vegan, gluten free, refined sugar free, soy free, easy
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
2 hours
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4 people
Calories 402 kcal

Equipment

  • 1 pan
  • 1 bowl

Ingredients
  

  • 175  grams  almond flour
  • 3 dates, pitted
  • 1 Tbsp  coconut oil, melted
  • 1 Tbsp  lemon juice
  • 1/2 tsp   salt
  • 350  grams  full fat coconut cream
  • 150  grams  maple syrup
  • 35 grams  coconut oil, melted
  • 2 arge lemons, zest and juice
  • 2 tsp  vanilla bean paste
  • 1 tsp  agar agar powder
  • 1/2 tsp  turmeric powder

Instructions
 

  • 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.
  • 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.

Video

Notes

optional, for the color
Keyword lemon