Gluten-Free Lemon Custard Pie - WellBeing Magazine
This delightful lemon custard pie is light, creamy and sure to please your family and friends at your next dinner party.
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Cooking tools:
- Food processor
- Tart pan
- Oven
- Stove
- Saucepan
- Whisk
- Fork
- Parchment paper
- Refrigerator
Ingredients
- ¾ cup finely ground hazelnuts
- 1 cup + 2 tbsp almond flour
- 3 Medjool dates, pitted
- 1 tbsp pure maple syrup or coconut nectar
- 3 tbsp coconut oil, melted
- 350g thick full-fat coconut cream
- 150g pure maple syrup or coconut nectar
- ¼ cup coconut oil, melted
- Zest & juice, 2 large organic lemons
- 1 tsp vanilla bean paste or extract
- ½ tsp turmeric powder
- 3 tsp gelatine
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