No wonder I felt like celebrating. Then again: little baby girl, not much time for baking. Hence, no-bake lemon pie.
I was aiming for a universal recipe, a.k.a. suitable for people living with food allergies/sensitivities and vegans, as well. This one turned out great for the first time, have a look:
Ingredients for an 8 inch cake pan:
juice and zest of 1 organic lemon (the one I used weighed 200g)
for the crust:
150g / 1 cup of cashews
100g / 0.5 cup dried, pitted dates
2 tablespoons of xylitol
for the lemon curd:
2 tablespoons of coconut oil (30g)
300 ml / 1.25 cup plant milk (I chose brown rice milk)
0.25 teaspoon stevia powder
20g / 1 tablespoon tapioca starch
0.5 tablespoon lime juice
1 teaspoon agar-agar powder
Please remember that I do not use measurements in grams and not cups to annoy you but to make my recipes precise and reproducible. Trust me, it is worth investing in a kitchen scale: The Gluten Free Girl and The Gluten Free Vegan Girl also agree. 😉
- For the crust, roast cashews in a sandwich grill or a dry pan.
- Put dates and cashews in a food processor, mix until smooth.
- Boil xylitol with 4 tablespoons of lemon juice, add to cashew-date mixture: pulse again and press this sticky paste into cake pan.
- Mix tapioca starch and agar-agar powder with approx. 100 ml milk, set aside. Mix remaining ingredients of curd in a sauce pan: coconut oil, remaining milk, stevia powder, lemon zest and juice, lime juice. Boil curd while continuously whisking and add starchy mixture: once it starts to thicken, take off heat and whisk a couple of times.
- Once the filling has cooled, pour it into the crust and put in refrigerator for at least 4 hours for the curd to set.
Dried dates contain quite some natural sugars, but I think their absorbtion is going to be pretty slow because of the oil content of the nuts. However, if you’d like a crust lower in carbs and absolutely sugar-free, I recommend using my hazelnut shortbread cookies as a crust: the original recipe halved would contain approx. 50g of carbs.