LEMON CREAM PIE

LEMON CREAM PIE


No gluten!

No dairy!

No sugar!

No cooking!

No kidding!

I’m not one to seek out specifically gluten/or dairy/ or sugar-free recipes but this one caught my attention.  I love anything lemon. It makes  a just enough. Perfect for my little spring form pan and tiny refrigerator. Perfect to serve for a small dinner gathering and perfect for the two of us for several days. But how could something this good, so lemony, so sweet, be healthy I had to ask myself every time I went to the refrigerator to cut another sliver….and I went often.

It’s basically just nuts, dates, lemon and a small package of vegan ‘cream cheese’.  That’s it.

And one small slice goes a long to way satisfy a little craving of something sweet.

LEMON CREAM PIE (vegan)
 
Author:
Serves: 7" pie
Ingredients
  • 1½ cups pecans
  • 1½ cup pitted dates, divided
  • 3 lemons, 3 tsp zest reserved
  • 2 heaping cups cashews
  • 9 oz vegan cream cheese
  • ½ cup water
  • Special equipment - 7" spring form pan, food processor
Instructions
  1. In food processor blend pecans, 1 cup dates, juice of 1 lemon and 1 tsp zest until well combined.
  2. Press this dough firmly around the bottom of the spring form pan.
  3. In food processor blend ½ cup dates, juice of 2 lemons, 2 tsp zest, cream cheese and water until very smooth.
  4. Spoon filling evently over the dough and refrigerate until ready to use.
  5. Remove spring form ring, slice and serve.

Many thanks to Contentedness Cooking for the inspiration.

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