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!


oven to 350


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.


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.


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.


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!


Katie Mae



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