6 Ingredient Lemon Cream Pie

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vegan lemon cream pie

6:n raaka-aineen amerikalainen ‘lemon cream pie’

This is my first post in a while, I have been busy moving apartments and all the packing/ unpacking etc has taken up most of my free time.  Sometimes the best recipes come from a happy mistake and this is one such recipe.  I was trying to recreate a simple mascarpone cheesecake recipe I  had seen.  However I am still yet to find a vegan alternative that whips thick enough to a cheesecake like consistency.  I tried using the thickest oat based whipping cream I could find and whipped it with a little silken tofu, to give it a more creamy texture.  I left it in the fridge and hoped it would set, but the results weren’t as firm as I had hoped.  Then it dawned on me that the result tasted just like an American style lemon cream pie that my mum used to make as a child.  Light and fluffy with a good hit of lemon and a crunchy biscuit base.  Best of all this recipe has only six ingredients and can be whipped up in minutes.

One note, I can only recommend using Planti kauravispi (not sponsored),  it is by far the thickest plant based cream alternative I have found.  Others I have tried have a much lighter consistency even when whipped and probably wouldn’t work as an alternative in this recipe.

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lemon cream pie

6 Ingredient Lemon Cream Pie (serves 6-8)

225 g vegan friendly biscuits/ digestives

100 g vegan butter or coconut oil, melted

3 x 2 dl packs Planti Kauravispi

6 tbsp sugar

zest on 3 large lemons and extra to decorate

1/2 block silken tofu, thoroughly drained

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vegan friendly lemon cream pie

Blitz the biscuits in a food processor and stir in the melted butter/ oil.  Tip into a loose bottomed 22 cm tin.  Use a spoon to smooth the biscuit over the base and up the sides of the tin, to create a biscuit case for the lemon filling.  Place in the freezer to set.

Meanwhile whisk the Kauravispi until it is thick as possible.  Add the lemon zest, sugar and silken tofu and whisk until fully combined and thick.

Spoon into your chilled base and leave in the fridge to set for at least a couple of hours, preferably overnight.

Decorate with a little thinly sliced lemon zest and serve.

 

 

 

 

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