The buffets I've made for the family gatherings in the past have always included the lemon pie I first made at school when I was 14 years old. It's a family favourite! But since we now follow a much healthier diet, it's on the "forbidden" list! I decided to create a grain free version suitable for the SCD with dairy free and vegan options and unbelievably, this tastes just as delicious as the original.
If you want to make the original, follow the recipe above, though I used to double the recipe and make one large pie and a secret small one just for me! I haven't tried making the ginger snaps with the agave nectar nor have I tried coconut butter in the base but I am confident that these ingredients would work just as well to make the dessert vegan.
You will need to make this at least 12 to 24 hours before serving and also plan to allow the base to cool and the cashews to soak. You also need to make the ginger snaps beforehand, just click on the link.
Ginger and Lemon Tart GF SCD
150 g ginger snaps (about 9)
30 g organic butter, coconut butter or vegan spread (not SCD)
170 g (1½ cups) cashews
90 ml honey (or agave nectar not SCD)
60 ml organic coconut oil
60 to 90 ml almond milk
rind of 2 to 3 lemons
90 ml lemon juice
extra lemon rind to sprinkle on top
Measure out the cashew nuts, tip into a bowl and pour filtered water over them. Leave to soak for two hours.
Take the prepared base out of the fridge and pour the lemon cream filling on top. Sprinkle with some lemon rind then place in the fridge if possible for at least 12 hours or overnight since this actually improves the flavour although it is ready to eat after it has been chilled for a few hours. Slice and serve.