Lemon Pie Recipe

Almond flour: A gluten-free flour made from finely ground almonds, providing a nutty flavor and texture to the crust.

Coconut oil: Used in its melted form to bind the crust ingredients together and add a subtle coconut flavor.

Maple syrup: A natural sweetener that adds a rich, caramel-like sweetness to both the crust and the filling.

Lemon juice: Freshly squeezed to provide a bright, tangy flavor to the filling.

Coconut cream: A thick, rich cream derived from coconut milk, adding a creamy texture to the filling.

Cornstarch: Used as a thickening agent to help set the filling.

Lemon zest: The outer peel of the lemon, finely grated to add an extra burst of citrus flavor.

When making the crust for this lemon pie, ensure that the almond flour mixture is evenly pressed into the pie dish. Use the bottom of a flat measuring cup or a glass to press down the mixture firmly and create an even layer. This will help the crust hold together better and provide a more uniform base for the filling.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and has a slightly sweet flavor that complements the lemon pie. However, it is more absorbent, so you may need to use less of it.

• melted coconut oil - Substitute with melted butter: Melted butter can provide a rich flavor and similar consistency, but it is not dairy-free.

• maple syrup - Substitute with honey: Honey offers a similar sweetness and consistency, making it a good alternative for maple syrup.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice has a similar tartness and acidity, providing a comparable flavor profile.

• coconut cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that offers a creamy texture and mild flavor, suitable for the lemon pie filling.

• maple syrup - Substitute with agave nectar: Agave nectar is another natural sweetener with a similar consistency and sweetness level.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• lemon zest - Substitute with orange zest: Orange zest provides a citrusy flavor and aromatic oils, making it a good alternative if lemon zest is unavailable.

• To keep your lemon pie fresh, store it in the refrigerator. Cover the pie with plastic wrap or aluminum foil to prevent it from absorbing any unwanted odors.
• If you plan to enjoy the pie within a day or two, you can leave it in the pie dish. For longer storage, transfer the pie to an airtight container.
• When freezing, first ensure the pie is completely cooled. Wrap the entire pie tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• For individual servings, slice the pie and wrap each piece in plastic wrap before placing them in a freezer-safe bag or container. This makes it easy to thaw only what you need.
• To thaw, move the lemon pie from the freezer to the refrigerator. Allow it to thaw overnight for the best texture and flavor.
• If you're in a hurry, you can thaw individual slices at room temperature for about 1-2 hours. Avoid using the microwave as it can make the crust soggy.
• For a fresh taste, consider adding a dollop of whipped coconut cream or a sprinkle of lemon zest just before serving.

• Preheat your oven to 300°F (150°C). Place the lemon pie on a baking sheet and cover it loosely with aluminum foil to prevent the crust from over-browning. Heat for about 15-20 minutes or until warmed through. This method helps maintain the pie's texture and flavor.

• For a quicker option, use a microwave. Place a slice of lemon pie on a microwave-safe plate. Heat on medium power for 30-second intervals, checking after each interval until it's warmed to your liking. Be cautious not to overheat, as this can cause the filling to become too soft.

• If you prefer a stovetop method, use a double boiler. Place the lemon pie in a heatproof dish and set it over a pot of simmering water. Cover the dish and let it warm gently for about 10-15 minutes. This method ensures even heating without drying out the crust.

• For those with an air fryer, preheat it to 300°F (150°C). Place the lemon pie in the air fryer basket and heat for 5-7 minutes. This method can help maintain a crisp crust while warming the filling evenly.

• Oven: Used to bake the crust and the pie filling at the specified temperatures.

• Mixing bowl: Needed to combine the ingredients for both the crust and the filling.

• Whisk: Essential for blending the lemon juice, coconut cream, maple syrup, cornstarch, and lemon zest until smooth.

• Pie dish: Used to form and bake the crust and to hold the pie filling.

• Measuring cups: Required to measure out the almond flour, coconut oil, maple syrup, lemon juice, and coconut cream accurately.

• Measuring spoons: Necessary for measuring the cornstarch and lemon zest.

• Spatula: Useful for pressing the crust mixture into the pie dish and for scraping down the sides of the mixing bowl.

• Cooling rack: Allows the pie to cool completely before serving.

• Zester: Used to obtain the lemon zest needed for the filling.

Prepare the crust ahead: Mix the almond flour, coconut oil, and maple syrup the night before and store in the fridge.

Use a food processor: Quickly blend the crust ingredients and filling mixture to save time on mixing.

Pre-measure ingredients: Have all your ingredients measured and ready before you start.

Chill the pie faster: Place the pie in the fridge to cool it down more quickly after baking.

Use parchment paper: Line the pie dish with parchment paper for easy removal and less cleanup.