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Prep time: 2 hours

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Servings 12 

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Calories: 340 kcal

Lemon Pie 

Recipe from Well fed Souls

INGREDIENTS

 

For the Crust:

  • 1 3/4 c. almond flour

  • 3 pitted Medjool dates

  • 3 Tbsp coconut oil

  • 1 Tbsp lemon juice

  • 1/2 tsp salt

 

For the Filling:

  • 1 1/2 c. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)

  • 1/2 c. full fat coconut milk

  • Zest of 3 lemons

  • 1/2 c. lemon juice

  • 1/3 c. pure maple syrup

  • 1/4 c. melted coconut oil

  • 1/4 tsp salt

 

For the Coconut Whipped Cream:

  • 1 14-oz. can full fat coconut milk, refrigerated overnight

  • 1 Tbsp pure maple syrup

PROCEDURE

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1. The night before: refrigerate 1 can of coconut milk.  Soak the cashews in cool water and refrigerate overnight.  If you forget to soak the cashews, then on the day you're making the tart, bring a small pot of water to a boil.  Remove from heat and pour the hot water over the cashews; soak 1-2 hours then drain.

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2. The day of:  Preheat the oven to 350.  To make the crust, place the almond flour, dates, coconut oil, lemon juice, and salt into a food processor.  Pulse several times until the mixture resembles wet sand.  It will be a bit sticky.  Pour the crust mixture into a lightly greased tart pan, pressing firmly.  Make sure to press some of the mixture up the sides of the pan.  Using a fork, poke holes at least every square inch into the bottom of the pan.  Bake at 350 for 8-10 minutes until fragrant.  Remove and cool completely.

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3. Place the cashews, coconut milk, lemon zest, lemon juice, maple syrup, coconut oil, and salt into a high-powered blender.  Blend, scraping down the sides as needed, until creamy.  Pour this mixture into the cooled crust, spreading evenly with a spatula.  Refrigerate 2 hours or until set.

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4. To make the coconut whipped cream, scoop the hardened coconut cream out from the can of refrigerated coconut milk.  Place it into a bowl with the maple syrup.  Blend using a hand mixer.  You can add a little of the leftover coconut water if needed to help the mixture come together.  Only add a tablespoon at a time.

 

 

5. When the tart is set, gently spread the coconut whipped cream over top.  Garnish with lemon zest.  Chill until ready to serve.

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