Lemon cream pie made without eggs. Lemon juice,lemon zest,coconut cream,and spelt flour crust. Topped with florida snow flowers.
This is the first lemon cream pie I’ve ever made and it was delicious! Lemony,sweet,tangy,and so so good!
Make the crust gluten free
Use gluten free flour in place of spelt flour in the crust.
Make the crust dairy free
Use coconut oil instead of butter.
The filling is…
Dairy free.
Gluten free.
Egg free.
Ingredients
Category: American
Serves: 8-10
Filling
1 cup of cane sugar (preferably organic).
1/2 cup white rice flour.
1 1/2 tsp flavorless gelatin.
Pinch of sea salt.
1/2 cup coconut cream.
1 3/4 cup water.
Juice of 1 orange.
4-5 lemons,zested and juiced.
Pinch of turmeric.
DIRECTIONS
Mix the lemon and orange juice together.
Put the gelatin in 1/4 cup of the lemon and orange juice. Let sit for 5-10 mins.
Simmer in a pot the sugar,water,coconut cream,sea salt,lemon zest,and turmeric.
Add the remaining lemon and orange juice and white rice flour.
Simmer until thick.
Add the gelatin mixture and stir while simmering for 4-5 mins.
The crust
1 1/4 cup spelt flour.
2-3 tbsp sugar.
Pinch of sea salt.
1/3 cup butter softened or coconut oil.
4-5 tbsp water if needed.
DIRECTIONS
Mix alk the crust ingredients in an electric mixer. Put into a greased pie dish and pre bake at 350°f for 30-40 mins.
The pie
Pour the lemon curd mixture into the already baked crust.
Refrigerate for 2-3 hours.
Enjoy topped with florida snow flowers if desired (they are edible).
Healthy little vegan 