Lemon Pie

Ingredients

For the pastry:

  • 30g (1/8 cup) coconut oil
  • 75g (3/4 cup) gluten-free flour blend or polenta
  • 75g (3/4 cup) ground almonds (almond meal)
  • 7tablespoons water

For the lemon curd:

  • 530ml (2 1/4 cups) plant-based milk
  • 3eggs
  • 8tablespoons lemon juice to taste (approximately equals the juice of 1 lemon)
  • 6tablespoons maple syrup to taste (or sub any other sweetener)

For the coconut whipped cream:

  • 400g (14oz) tin of full-fat coconut milk
  • 2tablespoons maple syrup (or sub any other sweetener)
  • 1/2teaspoon vanilla extract

To decorate (optional):

  • Lemon slices
  • Toasted desiccated coconut
  • Forget Me Nots

 

For the pastry:

  1. Preheat the oven to 180 degrees C.
  2. Mix all ingredients in a large bowl until it forms a firm dough – add the water a few tablespoons at a time so that you don’t add too much!
  3. You can keep this pastry dough in the fridge for up to a day if you like, but there is no need to chill it before using
  4. Place the pastry dough into a greased pie dish and use your fingers to carefully press it across the bottom and up the sides of an 8inch pie dish –
  5. Use a fork to pierce the surface (remember the sides too!) of the pastry, so that it doesn’t puff up in the oven. Alternatively, you can use baking beans
  6. Bake in the oven for around 30 minutes, until the pastry crust is firm to the touch and golden brown
  7. Leave to cool slightly before pouring in the filling

For the lemon curd:

  1. Measure out the milk in a jug or measuring container
  2. Pour the milk into a pan, leaving behind a few tablespoons of milk in the jug
  3. Heat up the milk in the pan
  4. Add the eggs to the remaining milk in the jug and mix well.
  5. Once the milk in the pan is steaming, stir in egg mix.
  6. Mix well and keep stirring on a low heat for around 5 minutes, until thickened
  7. Add the lemon juice and maple syrup
  8. Taste and add extra lemon juice or maple syrup if desired
  9. Once the pastry crust and the lemon curd have both cooled a little, carefully pour the curd into the crust
  10. Leave the pie in the fridge for up to a few hours to set completely before topping with the cream

For the coconut whipped cream:

  1. You’ll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won’t happen and you won’t be able to make this cream!
  2. Open the tin upside down – the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies)
  3. Place the thick, creamy part into a bowl
  4. Add the maple syrup and vanilla extract
  5. Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy
  6. Take the pie out of the fridge, and ensuring that the lemon curd has completely set, carefully cover it with the coconut whipped cream
  7. Decorate with lemon slices and desiccated coconut, if desired
  8. Tastes best when fresh, but keeps covered in the fridge for up to a few days