Lemon Custard Pie

Yukiko Tanzi

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Refined sugar-free

gluten-free

Soy free

INGREDIENTS

Cake

̈1 and 3⁄4 cups almond flour

3 dates, pitted ̈3 tbsp coconut oil, melted

1 tbsp lemon juice

1⁄2 tsp salt

Lemon Custard

̈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)

METHOD

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.