Vegan Lemon Custard Pie
Ingredients
Crust
- 175g (6oz) almond flour
- 3 pitted Medjool dates
- 3 Tbsp coconut oil
- 1 Tbsp lemon juice
- 1/2 tsp salt
Lemon custard
- 350g (12oz) full fat coconut cream
- 150g (4oz) maple syrup or agave
- 35g (1oz) coconut oil, liquefied
- Zest of 2 large lemons
- 1 tsp vanilla bean paste
- Juice of 2 large lemons
- 1 tsp agar agar powder
- 1/2 tsp turmeric powder
Preparation
Crust
Preheat oven to 170C (340F)
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 into the bottom of the crust with a fork
Bake for 8-10 minutes until fragrant
Remove and cool completely
Custard
Place all the ingredients in a small saucepan, then add agar agar
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 crust
Let it cool down to room temperature, then place in the refrigerator to set for at least 2 hours
