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.
This recipe was shared at Allergy Free Wednesdays and Gluten Free Wednesdays.
I don't know how to convert the Grams to tablespoon/tsp or cups.
Could you provide the recipe other that in grams? I sure would appreciate it! Thank you!
Thanks for stopping by! There you go: I converted the recipe to cups and I found it easier than expected! However, I still think that working with a kitchen scale is more accurate and easier, so I suggest you try that, too: it might turn out simpler than expected. 😉
Have a nice day!
Audrey @ Unconventional Baker says
Nori, I love your blog and I love this tart 🙂
I'm glad your friends convinced you to blog in English — now I can follow along too! 🙂 Happy blogaversary!
Thanks for your kind words! 🙂
Julia @ Swirls and Spice says
This pie looks delicious! May I use gelatin in place of the agar, since I don't need it to be vegan?
Nóri @ ingeniouscooking.com says
Sure, gelatin would work just as fine. I'm sure you'll love it!
Cassidy Stauffer says
This look AMAZING! I would love it if you would share it at Gluten Free Wednesdays 🙂
Nóri @ ingeniouscooking.com says
Thanks so much for the invite, I sure will! 🙂
I love lemon recipes, and this one looks terrific! Thanks for sharing it at Gluten-Free Wednesdays. I'm glad Cassidy invited you. 🙂
Thanks you for your kind words! This is a very simple recipe, I think those are the best ones. I'm sure you and your family will enjoy it! 🙂
Rachael Watson says
Stevia gives me terrible stomach pains. Can I use a different sweetener?
Jennifer Byrnes says
Never mind. I reread a while later and it is there. This is what happens when I leave my reading glasses at work.
I'm glad we cleared that. 🙂 Thanks for stopping by and hope to see you around here!
Sorry to hear that. Usually people complain about its aftertaste, this is new to me. I think in this case you can use any sweetener you like, just make sure to have a taste check of the filling. 🙂 Hope you'll love this dessert as much as we did!
Am I missing something I feel like I don't see the measurements lists for the amount of lemon juice and zest?
It's the first line below "ingredients", somewhat distant from the other ingredients, I see. It's juice and zest of 1 organic lemon (mine weighed 200g, by the way).
I hope you'll like this dessert and thanks for stopping by!
There are no amounts for lemon juice and zest. Just lime juice in the ingredients
you’ll need the juice and zest of 1 organic lemon (approx. 200g whole). It’s right below the line “Ingredients” – I guess it’s confusing, I’ll change it later. Enjoy your lemon pie! 🙂
Can you use something ither than xyltol? I have furbabies & i don’t need them getting it if i spill some.
Sure, maple syrup would also do just fine.
This recipe says lime?
Just a tiny bit of lime juice to add some tartness.
This recipe needs revision. I was looking forward to it, but this is not right at all. 🙁
I’m sorry about your experience! Could you tell me exactly what went wrong? Sorry for my late response I couldn’t find the resources to keep this site going for some months now. The recipe should still work as lots of readers of my other blog have enjoyed this so let’s see if there’s a solution to your problem!