Oliver's Blog

Friday 2nd August 2019

Dairy-Free and Refined Sugar-Free Lemon Pie Recipe

Most traditional lemon pie recipes depend on lots of sugar and plenty of dairy. This one, however, has a deliciously fresh taste and fantastic texture without relying on any refined sugars, eggs or butter. We’ve used rice syrup and maple syrup to add sweetness and amazake too. Amazake is a Japanese fermented (low alcohol) rice drink that is also sweet, but full of flavour and some B vitamins.

Preparation time is approximately 45 minutes and baking time is 20-25 minutes. You’ll also need to refrigerate the finished pie until firm.

Ingredients For The Lemon Pie

For the pie crust you’ll need:

  • 1 cup spelt flour
  • ¾ cup unbleached flour
  • ¼ teaspoon sea salt
  • ½ cup rice syrup (may need to add a little more for more sweetness)
  • 1/3 cup safflower oil
  • ¼ cup water

For the lemon filling, you’ll need:

  • 1 cup plain amazake
  • 1 ½ cups lemon juice
  • ¼ cup rice syrup
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • The zest of 1 lemon
  • 2 ½ tablespoons agar flakes
  • 4 tablespoons arrowroot
  • ½ cup organic apple juice

Plus:

  • Extra lemon zest for garnish

Making The Lemon Pie Crust

1. Pre heat oven to 175 degrees.

2. Combine the dry ingredients in a large bowl.

3. Add the oil and water, and knead quickly to form a dough. Allow dough to sit for 15 minutes.

4. Using a rolling pin, roll the dough into a circle to fit a 9 inch pan (dough thickness should not exceed ¼ inch)

5. Gently line the pie pan with the dough and bake for 20-25 minutes. Remove from the oven and allow to cool.

Lemon Pie Recipe - Serving Suggestion

To Make The Lemon Filling

1. Combine al the ingredients, except for the arrowroot and apple juice, in a saucepan. Bring to a simmer and cook for 8 minutes, whisking constantly.

2. In a small bowl, combine the arrowroot and the apple juice, then whisk into the lemon filling.

3. Continue cooking and whisking a few more minutes. Remove from flame and allow to cool slightly.

4. Pour the filling into the baked pie shell and refrigerate until firm.

Serve with a garnish of lemon zest around the edges.