It's hard to beat a good lemon pie. The combination of tangy and sweet makes my taste buds sing! I'm not sure if it is that particular quality, or the vibrant yellow, but this pie certainly makes me smile. Don't you find yellow a cheery color?
Lemon pie is also a crowd favorite which makes it a fantastic choice for birthdays, holidays, celebrations, or other gatherings. You are going to love this list of ingredients as well. Nothing but good stuff! You won't find refined sugars in this pie. Buying a good quality gelatin also ensures you are getting some healthy benefits from that as well. In the list of ingredients, you will find a link to the gelatin I use for this pie if you are looking for guidance.
Probably my favorite thing about this pie is it is refreshing and light. It has a smooth consistency with just the right about of sweetness and the perfect zap of lemon so the flavors balance nicely.
6 egg yolks
3/4 cup freshly squeezed lemon juice
2 Tbs lemon zest
5 tsp grass-fed gelatin (red label)
1 can full fat coconut milk
1/2 cup pure maple syrup
1 tsp vanilla extract
coconut whipped cream for serving
For the pie crust:
2 cups almond flour
2 Tbs coconut flour
1/2 tsp sea salt
1/4 tsp nutmeg
1/3 cup pure maple syrup
1/4 cup coconut oil, solid
1 tsp pure vanilla extract
1. Preheat oven to 350°F. Place all of the pie crust ingredients into your food processor and pulse to combine. It should form a large dough ball. Remove the dough ball and press the crust into well greased pie plate (I use coconut oil). Blind bake the crust for about 20 minutes. Then remove the pie weights or whatever method you are using and bake for 10-20 minutes more. Baking time greatly depends on the type of pie plate you are using so keep a watchful eye. For more details on blind baking a pie crust, check out this post. Once the crust is done, remove it from the oven and allow to cool.
2. Over medium heat, pour the coconut milk into a saucepan. Once heated (but not boiling), add the maple syrup and vanilla extract. Whisk until combined and continue to heat the mixture.
3. In a medium sized bowl, whisk the egg yolks. Then add the lemon juice and zest to the egg yolks. Whisk to combine and then add the mixture into your saucepan with the coconut milk mixture.
4. Continue to whisk and gradually add the gelatin. You want to avoid pouring it in too fast as that will create lumps. Keep whisking until the mixture is smooth. You will cook this mixture anywhere from 15-30 minutes. You will know it's done when the mixture starts to thicken.
5. When the mixture it ready, turn off the heat and allow it to cool for about 20 minutes or so while whisking occasionally. You just don't want it to be piping hot when your pour it into your crust. It's okay if it's a little warm though. Once you pour the mixture into the pie crust, place the pie into your refrigerator for about 6 hours (or overnight). Once the pie has set, slice and serve with some coconut whipped cream.