Monday, 10 June 2013

Lemon Pie

After seeing a key lime pie on the Food Network Uk I got inspired in making a low carb lemon pie, and since I had some really nice Sorento lemons and all the ingredients in the cupboards this recipe couldn't get any easier.

For the crust :


  • 1 cup hazelnuts 
  • 10-12 agen prunes 
  • optional you can add 1 tbsp of agave nectar 
For the filling :

  • 3 large yolks 
  • 1 can coconut cream 
  • 1 tbsp lemon zest 
  • 1/2 cup freshly squeezed lemon juice
  • 1/2 cup double cream 
  • sweetener to taste ( I didn't add any but then again I don't like very sweet things )
To make the crust you need to blend either of the 2 choices in a food processor until crumbly. When ready press it into an oil sprayed spring form and set aside.

Beat the egg yolks with the sweetener and add the rest of the ingredients a little at a time. When ready pour on top of the base and bake in a pre heated oven at 180'C for about 20-25 min. You will know is done when the centre of the pie is firm.

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