"Sweet and tangy, healthy and delicious, you’ll fall in love with the melt-in-your mouth filling!"
Lemon Custard Pie
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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.