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Vegan lemon curd pie (glute-free, sugar, eggs free)

What comes to your mind when you hear «curd pie»? I bet eggs, butter and lots of sugar.
Well, today I am going to show you an amazing alternative to the old fashion recipe – not just healthy, but extremely delicious.
My pie consists of just a few ingredients like almond flour, rice flour, cashews and lots of lemon juice.
This pie is very soft and tender, it has a very distinct lemon flavor and it is just very slightly sweetened with agave.
I can proudly consider this pie as one of my best creations and can assure you that you will not regret trying it in your kitchen.
If your kids are into chocolate, just put a little bit of melted chocolate on top of this lemon pie and enjoy seeing them eat it all at once.
I am happy that my new pie can be – your new pie!
Ready to enjoy it?
Let’s go cooking!

We will need: (1 medium pie)

For the base

1 cup (250 ml.) of almond flour

1/3 cup of brown rice flour

1 table spoon of cold coconut oil

1 tea spoon of fresh lemon peel

1 table spoon of agave syrup

For the filling

1.1/2 cup of cashews

1/2 of large lemon with the skin if your blender is pretty powerful if not, peel the skin off

1/3 cup of agave syrup

1.1/3 cup of any plant-based milk

Warm up your oven to 300F/150C.
Soak your cashews for 3 hours if necessary. Drain them.
Mix flours, oil, syrup.
Add the peel.
Coat your pan with some extra coconut oil to protect it against sticking.
Put your base in it and tap with your hand.
Mix everything for the cream.
Pour filling over the base.
Bake for 25 minutes.
Pie must get thicker and brown just a little bit. If it browns too fast, lower the temperature in your oven.
Cool it down.
Serve it!
Better to store in the fridge. It can easily sit there for up to a week or so.


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