juice and zest of 1 organic lemonthe one I used weighed 200g
for the crust
150g/ 1 cup of cashews
100g/ 0.5 cup driedpitted dates
for the lemon curd
2tablespoonsof coconut oil30g
300ml/ 1.25 cup plant milkI chose brown rice milk
20g/ 1 tablespoon tapioca starch
For the crust, roast cashews in a sandwich grill or a dry pan.
Put dates and cashews in a food processor, mix until smooth.
Boil xylitol with 4 tablespoons of lemon juice, add to cashew-date mixture: pulse again and press this sticky paste into cake pan.
Mix tapioca starch and agar-agar powder with approx. 100 ml milk, set aside. Mix remaining ingredients of curd in a sauce pan: coconut oil, remaining milk, stevia powder, lemon zest and juice, lime juice. Boil curd while continuously whisking and add starchy mixture: once it starts to thicken, take off heat and whisk a couple of times.
Once the filling has cooled, pour it into the crust and put in refrigerator for at least 4 hours for the curd to set.
I liked about this filling that once it set it was sliceable, and still very soft and creamy. While making the filling, I recommend a taste check: I used to drink up lemon juice just like water when I was a kid, so this might be a bit too sour for some folks.