Flaky crust filled up with a sweet lemon custard and fresh strawberries, sugar-free and dairy-free.
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I LOVE strawberries. Love their color, texture, fresh taste. The time of the year when they are in season though is so short that I try to maximize it and use them as much as I can.
This pie filled with lemon custard and fresh strawberries is gonna make your skirt fly up! Did I mention it is made with no dairy and no sugar?
Give this a try and let me know what you think!
Ingredients:
for the crust
- 150 gr of flour
- 1 whole organic egg
- 40 gr of seed oil
- 50 gr of erythritol sugar (@zumub, discount code: EXPATCUCINA)
- 1/2 tsp baking powder
- 1 tsp lemon zest
- pinch of salt
for the filling
- lemon custard (follow this recipe but replace milk with soy or almond milk and use Erythritol instead of granulated white sugar)
- 200 gr fresh strawberries
- 2 tbsp sugar-free strawberry jam
Start by making the crust. Whisk up the egg with the erythritol and oil, add in the flour, baking powder, lemon zest and pinch of salt and mix them until you get a soft and smooth dough.
Dust with flour your kitchen counter and the rolling pin and slowly and gently roll out the dough into a circle
about 3mm thick
Heavily greased with some butter a pie pan, then lightly dust it with four. Lay the dough, cover with baking powder and some beans, and bake at 180 C for about 20 min.
Remove from the oven, let it cool down then move it onto a serving plate.
While the crust is baking, grab some fresh strawberries
Wash them and slice them up
Cover the crust shell with lemon custard
then lay the sliced strawberry on top
Brush the top pf the cake with sugar-free strawberry jam
Refrigerate until ready to serve
Slice it up and enjoy it!
This was yummy and fresh
if you make this recipe, tag me on IG @the_fit_mediterranean
Love
– Dani
