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Good evening lovely readers.

Spring is in the air, I just love to see spring flowers and the sun shining from a blue sky.

I adore these beautiful magnolias…

Today’s temptation is a lemon pie with a gluten free base. It’s easy to make, and super yummy!

This post is made in collaboration with Dr. Oetker.

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Pie base:

  • 7 oz. (200 g) almonds
  • 1 1/2 cup (200 g) powdered sugar
  • 1 egg white
  • 1 teaspoon vanilla extract

Lemon filling:

  • 3 1/2 – 5 1/4 oz. (100-150 glemon curd
  • 1 1/4 cup (300 ml) heavy cream + 3 tablespoons regular sugar
  • 1 sachet Dr.Oetker instant gelatine mix

 

Start by making the base.

Using a food processor, finely grind the almonds. Add the powdered sugar, egg white and vanilla extract and pulse to mix.  

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Spray the inside of a pie dish with some non-stick baking spray.

Tip in the almond mixture and press it down and up the sides of the dish.

Bake in a 200˚C/392˚F oven for about 15-20  minutes, or until golden around the edges.

Don’t bake for longer than 15-20 minutes or you’ll have trouble cutting the pie later.

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Make the lemon curd and leave to cool, then chill for a few hours. You can find my recipe for lemon curd here.

Whisk the cream with the sugar until soft peaks form.

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Add one sachet Dr Oetker instant gelatine mix to the cream, there’s no need to soak this type of gelatine.

Continue whisking the cream until stiff, and the filling is ready to use.

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You can read more about Dr Oetker products here.

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Ok, back to the recipe.

Leave the base to cool completely.

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Stir the lemon curd into the whipped cream mixture.

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Doesn’t this look delicious!?

I just love luscious lemon cream…

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Pour the filling into the cooled pie base and chill for a few hours, or until the filling is set.

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If you want to you can top with a layer of meringues (you can find the recipe here) or some whipped cream.

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Decorate with some fresh raspberries, if you like.

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Lemon love, now nothing remains but to enjoy and share with the people around you.

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I hope you are tempted!

Hugs from me to you.

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