Lemon curd pies

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Today I will drive to Styria to attend my cousin’s prom. I decided to bring some small treats. As his mother, my aunt is allergic to gluten, I looked for gluten free pastry recipes on petite kitchen. I found this recipe and went to the organic supermarket to buy some buckwheat flour. Buckwheat is not a cereal grain and therefore is gluten free. I prepared the pies this morning. I changed a view things but you can visit petite-kitchen.com for the original recipe. Here you can read some facts about buckwheat. Buckwheat has a strong taste that some people don’t like. I think it tastes pretty good in combination with any kind of filling. This recipe is gluten free, dairy free and refined sugar free.

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Ingredients:
for the pastry:

  • 150g ground almonds
  • 120g buckwheat flour
  • 2 tablespoons maple syrup
  • 4 tablespoons coconut oil
  • 4 tablespoons cold water

for the lemon curd filling:

  • 120ml freshly squeezed lemon juice
  • 4 tablespoons maple syrup
  • 4 tablespoons coconut oil
  • 4 free range eggs

Preparation:

Preheat the oven to 180°C. Prepare some small paper pie tins.

Pastry:
Melt the coconut oil.

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Combine ground almonds, buckwheat flour, maple syrup and melted coconut oil using a wooden spoon. Add the cold water until the dough comes together.

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Press the dough into the paper pie tins and bake for about 10 minutes or until lightly brown.

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Let them cool completely.

Lemon curd filling: Melt coconut oil and maple syrup in a small pot on low heat. Transfer to a bowl and whisk until to let it cool completely. Add the eggs, one at a time and the lemon juice. Whisk well. Transfer to the pot and let it cook on medium heat until thik and creamy.
Fill it in the pastry crusts.

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These pies are great for parties or buffets.

Enjoy,

Noemi 

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9 thoughts on “Lemon curd pies

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