GLUTEN-FREE VEGAN LEMON PIE
This Gluten-Free Vegan Lemon Pie begins with my go-to simple pastry recipe, which can be created using fermented flour, coconut oil to get buttery flavour, and ground peppers to get a crispy, buttery feel.
This dish crust recipe is actually simple as possible just press it in the pie dish with your fingertips, with no demand for a floured surface or a rolling pin.
Be sure to be sure to use a fork to poke holes in the crust before baking, or use baking beans.
This Gluten-Free Vegan Lemon Pie is crispy and flaky, refreshing and tangy and creamy and rich!
Course: DessertCuisine: AmericanKeyword: fermented lemon sauce, vegan lemon piePrep Time: 30 minutesCook Period: 40 minutesTotal Period: 1 hour 10 minutesServings: 8Calories: 254kcal
Ingredients
- 30 gram (1/8 cup) coconut oil
- 75 gram (2/3 cup) fermented pasta mix (or sub rice flour, or plain sour flour if not fermented )
- 75 gram (2/3 cup) ground almonds* (almond meal)
- 7 tbsp water
- 530 tsp (2 1/4 cups) fermented milk** (see notes)
- 3 tbsp custard powder*** (guarantee vegan/gluten-free if needed )
- 8 tbsp lemon juice to taste (roughly equal the juice of 1 lemon)
- 6 tbsp maple syrup to taste (or sub another sweetener)
- For your coconut whipped cream:
- 400 gram (14oz) tin of full-fat coconut milk
- 2 tbsp maple syrup (or sub any other sweetener)
- 1/2 tsp vanilla extract
- Lemon pieces
Directions
- Blend all ingredients in a large bowl until it forms a firm dough - insert the water a couple of tablespoons at a time so you don't add a lot of!
- You can keep this pastry dough in the refrigerator for up to a day if You Prefer, but There Isn't Any need to cool it before using
- Set the pastry dough to a greased pie dish and then use your hands to carefully press on it across the ground and up the sides of the dish - I utilized a 20.5 cm/8 inch pie dish
- Use a fork to pierce the surface (recall the sides also!) From the oven, so it does not puff up Of the pastry. As an Alternative, You may use beans
- Bake in the oven for about Half an Hour, until the pastry crust is firm to the touch and golden brown
- Quantify the milk out in a jug or measuring container
- Pour the milk into a pan, leaving a couple tbsp of milk from the jug
- Heat the milk from the pan
- Insert the custard powder into the remaining milk from the jug and blend well, making sure it's dissolved completely
- When the milk from the pan is steaming, add about half of the warm milk into the bowl together with the dissolved custard powder, mix well and move the custard powder mixture to the saucepan
- Taste and add extra lemon juice maple syrup if desired
- When the batter crust and the lemon curd have cooled a bit, carefully pour the curd to the crust
- Leave the dish in the refrigerator for up to a couple of hours to set completely before topping with the lotion
- For your coconut whipped cream:
- You will have to keep your tin of coconut milk from the refrigerator overnight to your rich creamy piece to different from the watery bit in the base. Make certain that it is coconut milk that is saturated this separation will not occur and you won't have the ability to earn this lotion!
- Open the tin upside down -- the coconut lotion will be in the base and you can just pour off the liquid (save this for adding to soups or pops )
- Put the thick, creamy piece into a bowl
- Utilize an electric whisk (or a manual and a Great Deal of elbow grease) to whip up the coconut cream until soft and light
- Take the dish from the refrigerator, and ensuring the lemon curd has fully set, carefully cover it using the coconut whipped cream
- Garnished with lemon slices and desiccated coconut, if desired
- Tastes best if new, but retains covered in the refrigerator for up to a Couple of Days
Notes
- You can instead use almond milk
- You may use any sort of plant-based milk, even though results do fluctuate based on which you select: cashew or oat milk create the creamiest curd, whilst coconut or almond milk won't be as creamy. Rice works well, if you want a consistency.
- In case you can not find a shop-bought custard powder, then you can replace it with exactly the exact same amount cornflour (cornstarch), which will lead to precisely the exact same texture and flavour, although the color will be less yellow.