Gluten-Free Lemon Custard Pie
Gluten-Free Lemon Custard Pie
This delightful lemon custard pie is light, creamy and sure to please your family and friends at your next dinner party. Lemons are an excellent source of vitamin C and free radical-fighting antioxidants.
Servings
10
Prep time
Cook time
Recipe
Ingredients
- ¾ cup finely ground hazelnuts
- 1 cup + 2 tbsp almond flour
- 3 Medjool dates, pitted
- 1 tbsp pure maple syrup or coconut nectar
- 3 tbsp coconut oil, melted
- 350g thick full-fat coconut cream
- 150g pure maple syrup or coconut nectar
- ¼ cup coconut oil, melted
- Zest & juice, 2 large organic lemons
- 1 tsp vanilla bean paste or extract
- ½ tsp turmeric powder
- 3 tsp gelatine
Method
- Preheat oven to 170°C. Grease and line a tart pan with baking paper.
- Place the hazelnut and almond flour, dates, maple syrup and coconut oil into a food processor and pulse until well combined and crumbly.
- Press the crust mixture into your tart pan and make some holes with a fork.
- Bake crust for 12 mins and then set it aside to cool completely.
- Place all the filling ingredients into a small saucepan and whisk until well combined.
- Bring to the boil and then reduce to a simmer for 3 mins so it starts to thicken up.
- Remove from the heat and allow the filling mixture to cool before pouring it into the crus.
- Place your tart in the fridge for at least 2 hours to set.
- Tip: For a vegan version you can use 1 tsp agar agar instead of the gelatine
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