- 300 grams blanched almonds
- 1/2 teaspoon himalayan sea salt, (ground)
- 20 grams coconut oil, melted
- 1 egg, large
- 3 eggs
- 75 grams Raw Honey
- 50 grams coconut oil, (melted)
- 2 lemons, juiced (approx 1/2 cup)
Pre heat oven to 175deg C. Line bottom of 23cm pie dish with baking paper, grease sides with oil or butter
Place almonds in tmix bowl and chop 10-15 secs speed 10 until almond meal/flour consistency
Add salt and turbo for 3 bursts until combined
Add coconut oil and egg and turbo until dough forms (approx 5 secs) warning: it will be reasonably sticky
Transfer dough to centre of pie tin, press dough evenly over base and up sides of tin.
Bake in oven for 15-20 mins until firm and golden. Remove and let cool
In bowl add eggs, honey & coconut oil (melted). Mix speed 4, 10 secs (or until smooth)
Add lemon juice heat 5 mins/80deg/speed 4 until starts to thicken. Note: this may take 30 secs longer but watch closely as it will thicken very quickly.
Pour onto cooled pastry base. Allow to cool. Serve with icing sugar sprinkled over the top and lashings of whipped cream!
Lemon Citrus Filling
Serve without whipped cream it it becomes dairy free too!
To blanch your own almonds, place them in a bowl and pour boiling water over and leave to sit for 5 mins. Then just rub together in your hands and the skins will slip off.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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