LEMON AND YOGURT PIE
Prep
Inactive
Total
Yield 24x24 cm pie
The tanginess and sweetness of the filling combined with its mousse consistency and the crumbly crust is seriously to die for. Having just one a bite will be kind of impossible.
Ingredients
For the filling:
- 3 cups (710ml) unsweetened soy yogurt (at room temperature, very important!)
- 3/4 cups (177ml) agave syrup
- 1/2 cup (120ml) soy milk
- 3 teaspoons agar agar powder
- the zest of 2 very big lemons or 4 small lemons.
For the crust:
- 1 cup (100g) rolled oats
- 1/2 cup (80g) chopped dates
- 1/2 cup (45g) walnuts
- 2 tablespoons soy milk
Others:
- You will also need a 20cm springform with detachable bottom.
Instructions
- Add all the crust ingredients to the food processor and pulse until well combined. Pour the mixture into a 20cm springform pan with detachable bottom. Press the mixture into the bottom. Set aside.
- Add 2 cups unsweetened soy yogurt and agave syrup to the food processor. Set aside.
- Add soy milk, agar agar and 1 cup of unsweetened soy yogurt into a saucepan. Bring it to a boil while whisking constantly. Once it starts bubbling, keep whisking for another 30-40 seconds. Then turn off the heat.
- Pour the cooked yogurt into the food processor and pulse all the liquid ingredients together for a few seconds. Pour the yogurt filling into the prepared cake pan, on top of the crust.
- Chill for at least 1,5 hours in the fridge before serving.
- Garnish as desired. I topped it with some lemon slices and shredded coconut.
Notes
- I recommend covering the bottom and the sides of the springform with baking paper so the pie doesn´t stick to it.
- Store leftovers in the refrigerator for up to 3 days.
Courses Sweet Treats
Cuisine oil-free, gluten-free, low-fat
Recipe by The Bright Bird at https://www.thebrightbird.com/lemon-and-yogurt-pie/