Dessert

Meyer Lemon Curd Pies with Almond Pulp Crust

 

 

I LOVE LEMON. These pies are tart, creamy and oh-so-satisfying! I have been trying to find a favorite way to use leftover almond pulp from making almond milk and this is the first recipe worth sharing thus far!

PREHEAT

oven to 350

ASSEMBLE CRUST

In a food processor:

2 C Almond Pulp

8 Dates

Pinch of Sea Salt

1 t vanilla

Check consistency of ‘dough,’ it will be wet but if your dates were extremely moist, you may want to add a couple tablespoons of almond flour. Press dough equally into 4 greased mini pie pans or 1 large pie pan.

BAKE

at 350 for 15 minutes. Crust will look dry, but it will not get crispy.

Note: another option is to dehydrate the crust for a few hours instead of baking.

MAKE THE CURD

Adapted from Savory Lotus

Place the following ingredients in a saucepan:

2 Eggs

2 Egg Yolks

1/3 C Raw Honey

1/2 C Meyer Lemon Juice

6 T Coconut Oil

Pinch of Sea Salt

Whisk ingredients together and cook on medium for 5-7 minutes until curd thickens enough to coat the back of a spoon. Transfer to a bowl.

ASSEMBLE

When Lemon Curd has cooled to room temperature, spread into each pie shell and dollop with cold Coconut Whipped Cream. Keep in refrigerator until ready to enjoy!

Enjoy!

Katie Mae

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