Lemon pie
Celebrate spring with this fresh lemon pie. Make the base in just 15 minutes from spelt flour, butter, cinnamon and a little bit of coconut palm sugar. The filling is stiffened with agar agar, a vegetable gelling agent in powder form (made from algae). This pie is low in sugar!
Ingredients
For the bottom:
300 g spelt flour
150 g butter
70 g coconut palm sugar
1 tablespoon cinnamon
pinch of sea salt
For the filling:
400 ml coconut milk
zest of 1 lemon
125 ml lemon juice
1/2 teaspoon turmeric
15 grams of agar agar
Materials:
Bowl
Silicone or springform pan
As you wish:
Coconut chips
Chia seeds
Fresh fruit
Preparation
1. Preheat the oven to 180 degrees (top and bottom heat).
2. Melt the butter in a saucepan.
3. Place all the dry ingredients for the base in a bowl. Add the melted butter.
4. If necessary, add a few tablespoons of cold water or plant-based milk until you can form the dough into a ball.
5. Press well and ensure that you have a raised edge all around, approximately 4 cm high and half a centimeter thick.
6. Place the base in the oven for 15 minutes and let it cool completely. You can also do this a day in advance.
Make the filling:
1. Heat up the coconut milk, lemon zest and lemon juice in a saucepan until it just barely boils.
2. Stir 1/2 teaspoon of turmeric (or a little more if the color is not yellow enough) into the mixture.
3. Then remove the pan from the heat and mix the agar agar through it thoroughly. You can add a handful of coconut chips or 3 tbsp chia seeds for a little more bite.
4. Now pour the filling onto the cooled base and place it in the refrigerator to set for at least 4 hours or (preferably) overnight.
5. Decorate with fresh fruit just before serving.
