Lemon Custard Pie
̈1 and 3⁄4 cups almond flour
3 dates, pitted ̈3 tbsp coconut oil, melted
1 tbsp lemon juice
1⁄2 tsp salt
̈1 and 1⁄4 cup full fat coconut cream
̈1⁄2 cup maple syrup ̈3 tbsp coconut oil, melted
2 large lemons, zest and juice ̈1 tsp vanilla bean paste
1 tsp agar agar powder
1⁄2 tsp turmeric powder
(optional, for the color)
Preheat oven to 330°F 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 in the bottom of the crust with a fork. Bake for 8-10 minutes until fragrant. Remove and cool completely.
Make the custard filling.
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.