Lemon Custard Pie

(89)
"Sweet and tangy, healthy and delicious, you’ll fall in love with the melt-in-your mouth filling!"
-- @foodie.yuki
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  • Recipe Card
Prep time 20mins
Cook time 10mins
Serves or Makes: 8" tart

Recipe Card

Ingredients for Crust

ingredients

  • 1 3/4 cup plus 2 tablespoons almond flour
  • 3 medjool dates, pitted
  • 3 tablespoons coconut oil, melted
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt

For the Lemon Custard

ingredients

  • 1 cup plus 2 tablespoons full fat coconut cream, (350 grams)
  • 7 tablespoons (150 grams) maple syrup
  • 4 tablespoons (38 grams) coconut oil, melted
  • 2 large lemons, juice and zest
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon agar agar powder
  • 1/2 teaspoon turmeric powder

Make the Crust

Method

  • Step 1

    Preheat oven to 340℉.

  • Step 2

    Place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor. Pulse several times until the mixture resembles wet sand.  It will be a bit sticky.

  • Step 3

    Press the crust mixture firmly into a lightly greased tart pan. Poke some holes into the bottom of the crust with a fork.

  • Step 4

    Bake for 8-10 minutes until fragrant. Remove and cool completely.

Make the Custard Filling

  • Step 1

    Place all the ingredients in a small saucepan and whisk to combine.

  • Step 2

    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.

  • Step 3

    Remove from heat, let cool down a little and pour into the prepared crust.

  • Step 4

    Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours.