Sugar free, gluten free, vegan lemon pie

Preparation time: 30 minutes

Cook time: 40 minutes

Total time: 1 hour 10 minutes (but put the tin of coconut milk into the fridge the night before and calculate with a few hours of cooling time for the pie in the fridge as well!)

Ingredients

Dough

• 1 teaspoon Bolero Lemon Pie
• 1 teaspoon Bolero Coconut
• 30 g coconut oil
• 75 g „gluten-free” flour/rice flour
• 75 g almond meal
• ½ – 1 dl water

Lemon curd

• 2 tablespoons Bolero Lemon Pie
• 2 tablespoons Bolero Lemon
• 1 ½ -2 dl water
• 500 ml cashew milk (can be substituted with rice milk, almond milk or coconut milk, but the curd will be less creamy then)
• 3 tablespoons gluten-free custard powder or cornstarch

Coconut whipped cream

• 1 tablespoon Bolero Vanilla
• 1 tablespoon Bolero Coconut
• A tin of 400 g full-fat coconut milk

How to prepare

Dough

1. Preheat the oven to 180°C.
2. Mix the ingredients in a large bowl until till it gets a firm consistency. (Add water slowly&gradually).
3. Put the dough into a greased pie dish (size: approximately 20 cms) and press it all over the bottom and sides of the dish.
4. Pierce the dough with a fork all over.
5. Bake for 30 minutes till it becomes golden brown.
6. Leave to cool before adding the lemon curd.

Lemon curd

1. Pour the milk into a pan and heat it up (put aside a few tablespoons of milk from the whole quantity to a bowl before you do that).
2. Add the custard powder/cornstarch to the small amount of milk put aside and mix it well, till it dissolves completely.
3. When the milk gets hot (check the steam), pour approximately half of the hot milk to the bowl with the dissolved custard powder, mix it well and then pour the mixture back to the pan.
4. Mix it well and stir it continuously till it gets thick (approximately 5 minutes).
5. Mix the water with Bolero Lemon Pie and Bolero Lemon well and add it to the milk.
6. Mix it well and keep stirring for 2 more minutes.
7. Let it cool down.
8. Pour the lemon curd into the dough crust
9. Put the pie in the fridge for a few hours.

Coconut whipped cream

1. Put the tin of full-fat coconut milk in the fridge overnight to separate the cream from the watery part.
2. Open the tin upside down – the coconut cream will be at the bottom – pour off the watery liquid from the top.
3. Put the creamy part into a bowl.
4. Add Bolero Vanilla and Bolero Coconut.
5. Whip the coconut cream with an electric whisk till it gets a fluffy consistency.
6. Take the pie out of the fridge and cover it with the coconut whipped cream.
7. You may decorate the top with lemon slices.

Bon appetit! Enjoy your meal! 🙂