Iced Lemon Pie

Ingredients:

For the Base:
1 and 1/2 cups crushed vegan crackers (approximately 150g)
1/4 cup melted coconut oil (60ml)
1 tablespoon demerara sugar (15g) (optional)

For the Filling:
1 and 1/2 cups raw cashew nuts (200g) (left to soak for 4 hours)
1/2 cup fresh lemon juice (120ml)
1/2 cup coconut milk (120ml)
1/3 cup melted coconut oil (80ml)
1/2 cup demerara sugar or other natural sweetener (100g)
Zest of 1 lemon to finish

Directions:
Preparing Vegan Lemon Ice Pie is simpler than it looks. With a few well-defined steps, you’ll have an incredible dessert to serve your guests.

1. Preparing the base:
   Grind the vegan cookies in a food processor until you get a fine crumb.
   Add the melted coconut oil and demerara sugar (if using) and mix well until a moist, shapable dough forms.
   Line the bottom of a removable-bottom mold (20 cm in diameter) with the mixture, pressing down well with the back of a spoon.
   Place in the freezer for 15 minutes to firm up.
2. Preparing the filling:
   Drain the cashew nuts that have soaked and transfer to a blender.
   Add the lemon juice, coconut milk, melted coconut oil and sugar.
   Blend at high speed until smooth and homogeneous. If necessary, stop a few times to scrape down the sides of the blender.
   Taste and adjust the sugar if necessary.
3. Assembling the tart:
   Remove the tart base from the freezer.
   Pour the lemon cream over the cookie base, spreading it out with a spatula to even it out.
   Smooth the surface carefully.
4. Cooling:
   Put the pie in the freezer for at least 4 hours or until it is completely firm.
   After this time, remove from the freezer and leave to rest at room temperature for 10 minutes before unmolding.
5. Finishing:
   Carefully unmold the tart and transfer to a serving plate.
   Sprinkle lemon zest on top to decorate.
   If you prefer, add a few thin slices of lemon around the tart as a garnish.
   Service:
   Serve the tart cold to ensure its creamy and refreshing texture.
   Keep in the fridge until serving.

Additional Tips:

For a crunchier base, add 1 tablespoon of rolled oats to the cookie mixture.
If you prefer a sweeter pie, adjust the amount of sugar in the filling.
Use canned coconut milk for a fuller texture in the filling.
This dessert can be prepared the day before to save time on the day of supper.

FAQ

1. Can I substitute cashew nuts?
   Yes, you can use raw almonds or macadamias to replace the nuts.
2. How can I make the recipe cheaper?
   Replace the cashew nuts with firm tofu and adjust the sweetness with sugar to taste.
3. Is the recipe suitable for diabetics?
   Yes, but it’s important to use natural sweeteners such as xylitol or erythritol instead of sugar.
4. How can I make the recipe Low Carb?
   Replace the cookie base with a mixture of almond flour and coconut oil.
5. What type of pan is best for this recipe?
   Removable-bottom pans are ideal for easy unmolding.

Benefits of the ingredients
Vegan Iced Lemon Pie combines ingredients such as cashew nuts, which offer natural creaminess, and lemon, which brings a refreshing and slightly acidic touch.

Coconut oil ensures a firm texture and mild flavor, complementing the gastronomic experience.

The Best Occasions to Serve Vegan Iced Lemon Pie
Vegan Iced Lemon Pie is perfect for New Year’s Eve suppers, family lunches or even as a light dessert on hot days. It goes very well with iced lemonade or iced mint tea.