After a many course meal, this light and lovely lemon pie is a perfect finale.
For the crust
3/4 cup rice flour
1/3 cup vegan butter
1/2 teaspoon xanthan gum
1 teaspoon evaporated cane juice (optional)
Cold water, 4 tablespoons
In a large bowl, mix together the flour, xanthan gum, salt and sugar. Cut vegan butter into flour and knead dough. Add 4 tablespoons of water at a time until dough is moist and somewhat sticky. If the dough is too crumbly you can add more water. Let the dough chill at least 30 minutes.
When ready to roll out the dough, preheat oven to 350oF. Place dough on a sheet of wax paper and press into a circle about 1 inch thick. Cover with another sheet of wax paper and roll dough from the center out to the edges, to make a circle large enough to cover an 8 inch pie place. Carefully remove the top sheet. Flip the dough on top of the pie plate. Center the dough and press into the plate. Slowly peel the top sheet off, holding the dough in place with one hand. If the dough tears, that’s okay. It’s easy to scoop up the dough that sticks to the wax paper and press into place. Even out the edges, trim and press with a fork or pinch all around to make it pretty. Bake crust for 15 minutes until lightly browned. Remove from oven and let cool.
For the filling
2/3 cup cashew cream
1/2 cup sugar (evaporated cane juice)
4 Tablespoons soy lecithin
2 Tablespoons ground golden flax seeds
2 Tablespoons Ener-G Egg Replacer
1/2 cup water
Grated zest of 3 lemons
3/4 cup lemon juice
1/4 cup powdered sugar
In a small bowl mix the soy lecithin, flax seeds and Egg Replacer with the water. Strain mixture through a sieve to remove any lumps. In large bowl whisk together the cashew cream, sugar, lemon zest, lemon juice and lecithin/flax mixture. Pour half of the cream into the pie pan and bake for ten minutes. Remove pie from oven and add the remaining cream. Return to the oven and back another ten minutes. Remove the pie and allow it to cool. When ready to serve sprinkle the top with powdered sugar.
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