Cashew Cream Lemon Pie

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Ingredients: 

Base:

  • 1/2 cup ground walnut
  • 1/2 cup almond flour
  • 1/4 cup ground oats
  • 1/4 cup coconut flour
  • 3 or 4 tablespoons of date syrup
  • 1/4 cup water

Filling:

  • 100 ml of lemon and/or lime juice (I like to mix half and half)
  • 100 gr cashews (preferably soaked overnight)
  • 100 ml coconut cream
  • 2 tablespoons of tapioca starch in 1/2 cup of water
  • 1/4 cup almond milk
  • 4 or 5 tablespoons of sugar

Meringue:

  • 200 ml Aquafaba (liquid from canned chickpeas)
  • 5 tbsp powdered sugar

Preparation:

Mix the ground nuts, oats, and coconut flour with the syrup well, and add water to form a dough. Press into the base of the foot mold (greased). You can use it like this and put it in the fridge while making the filling, or if you want it toasted, bake it for about 10 minutes at 180ºC, and let it cool at room temperature.

To make the filling, blend the cashews with the lemon juice until a smooth cream is formed. Put in a pot and mix over low heat, adding the sugar and coconut cream gradually, alternating with almond milk. Add the water and tapioca starch mix and stir until a homogeneous and thick cream is formed.

Pour the cream into the base, and let cool at room temperature.

Preheat oven to 120ºC.

Beat the aquafaba until it turns white and creamy. Slowly pour in the powdered sugar. When a creamier consistency is achieved, put the mix in a piping bag and carefully pour it over the mix, decorating to your taste.

Bake for about 10 min to cook the meringue well. Raise the temperature of the oven to about 150º in broil mode so that the tips of the meringue turn golden brown - watch closely to avoid burning. Remove from the oven and allow to cool to room temperature before placing in the fridge. Allow to cool to room temperature before refrigerating for a few hours or overnight.

Enjoy!










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