Zesty Indulgence: Gluten-Free Lemon Pie for Guilt-Free Pleasure

Indulge in the zesty tang of a Gluten-Free Lemon Pie, crafted with Cassava Flour. Satisfy your sweet-tooth cravings with this delectable treat! 🍋🥧

Gluten-Free Zero Guilt Lemon Pie

Preparation time: 30 minutes

Baking time: 30 minutes

Total time: 1 hour

Serves: 8 slices

Ingredients:

For the crust:

- 1 ½ cups cassava flour

- 1/4 cup coconut flour

- 1/4 cup coconut oil, melted

- 2 tablespoons maple syrup

- 1/4 teaspoon salt

For the filling:

- 3/4 cup fresh lemon juice

- 1 tablespoon lemon zest

- 1/2 cup honey or maple syrup

- 4 large eggs

- 1/4 cup coconut flour

- 1/4 cup coconut milk

- 2 tablespoons arrowroot powder

- 1 teaspoon vanilla extract

For the topping:

- 1 cup coconut cream, chilled

- 1 tablespoon maple syrup

- 1 teaspoon lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish.

2. In a mixing bowl, combine the cassava flour, coconut flour, melted coconut oil, maple syrup, and salt. Stir until the mixture forms a dough-like consistency.

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3. Press the dough evenly into the greased pie dish, making sure to cover the bottom and sides. Use a fork to poke a few holes in the crust to prevent air bubbles. Bake the crust in the preheated oven for about 12-15 minutes, or until lightly golden. Remove from the oven and let it cool.

4. While the crust cools, prepare the filling. In a medium-sized bowl, whisk together the lemon juice, lemon zest, honey or maple syrup, eggs, coconut flour, coconut milk, arrowroot powder, and vanilla extract until well combined and smooth.

5. Pour the filling into the cooled crust. Place the pie back in the oven and bake for approximately 15-18 minutes, or until the filling is set and the edges are slightly golden.

6. Once baked, remove the pie from the oven and let it cool to room temperature. Then, transfer it to the refrigerator and chill for at least 2 hours to allow the filling to set completely.

7. While the pie is chilling, prepare the coconut cream topping. In a mixing bowl, whip the chilled coconut cream, maple syrup, and lemon zest together until light and fluffy.

8. Once the pie is fully chilled, remove it from the refrigerator and spread the coconut cream topping over the surface. You can pipe it decoratively or simply spread it with a spoon.

9. Slice the lemon pie into 8 equal portions and serve chilled. Enjoy the refreshing and tangy flavors!

Nutritional Information (per slice):

Calories: Approximately 290 calories

Carbohydrates: 35g

Fat: 14g

Protein: 4g

Sugar: 17g

Fiber: 4g

Note: The nutritional information provided is an estimate and may vary based on the specific ingredients used.