Lemon Pie Recipe
This Lemon Pie is a fresh, yummy dessert. To satisfy any palate or eye, it flavors decadent and has the most striking brightness!
Course: Dessert
Keyword: Lemon Pie, vegan
Servings: 8 servings
Ingredients
Crust
1 cup rolled oats
1/4 cup whole almonds
3/4 cup Desiccated coconut
1/8 tsp salt
3 tbsp Coconut oil
1/4 cup Date syrup
Filling
1.5 cups of Cashews soaked overnight, rinsed, and drained well
1/4 cup of fresh lemon juice
1/4 cup of Coconut Cream
1 tsp of Lemon zest
1/4 cup of Maple syrup
1 tbsp of Coconut oil
1 tsp of Turmeric powder
Instructions
Crust
Preheat your oven to 180C.
1. In a food processor, blend the rolled oats, desiccated coconut, almonds, and salt. Pulse until they are all powdered coarsely. Add the coconut oil and the date syrup. To get a sticky mixture, pulse a few times again.
2. In a loose bottom pie case, press it down uniformly. “I used a tin of 6”.
3. Bake till the crust is lightly golden, for 12 mins Let it cool entirely
Filling
1. In a blender, mix together the cashew nuts, coconut cream, maple syrup, lemon juice, zest, turmeric powder, and coconut oil. Mix until creamy and thick. Taste for sweetness, and adjust. 2. If you’d like sweeter, add more maple syrup. More lemon juice, if Pieer likes it.
3. Pour the filling into the freezer crust and put the pie for a few hours in the freezer. For simpler slicing, take it out 10-15 mins before serving Enjoy!
Notes:
1. You could soak the cashews in hot water for 1-2 hours if you’ve forgotten to soak them the night before. Before using it, rinse and drain very well.