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–+ servings
Total Time :5 hours
Servings: 8

INGREDIENTS
 

Crust:

  • 1 1/2 cups/150 grams almond flour
  • 2 teaspoons/9 grams coconut oil, softened
  • 2 tablespoons/40 grams honey or maple syrup

Filling:

  • 1/2 cup/120 milliliters lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup/85 grams honey or maple syrup
  • 1 large egg/50 grams plus 1 large egg yolk/18 grams
  • 1/2 cup/120 grams full-fat coconut cream, thick part only
  • 1 ounce/30 grams almond butter
  • A pinch of salt
  • A few drops of vanilla extract, optional

Glaze:

  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 1 ounce/30 grams almond butter
  • 1 tablespoon/20 grams honey

INSTRUCTIONS

  • Heat the oven to 350°F/175°C.
  • Mix almond flour, coconut oil, and honey or maple syrup until crumbly. Press firmly into the bottom of a 20 cm/8-inch pan. Bake until the edges are golden, 10–12 minutes. Cool completely.
  • Combine filling ingredients in a heatproof bowl. Set over a saucepan of simmering water, whisking constantly, until thickened, 7–10 minutes. If lumpy, blend with an immersion blender. Pour over the crust and smooth the top. Chill until set, at least 4 hours.
  • Stir the glaze ingredients until smooth. Spread gently over the chilled pie. Slice and serve cold.