As well as being tasty and indulgent, this lemon pie is free of dairy products and low in sugar.
Ingredients
For pastry
1 cup spelt flour
½ cup strong white flour
1/8 tsp Clearspring Traditional Sea Salt
3 tbsp Clearspring Malt Syrup
3 tbsp Clearspriong Sunflower Oil
1 tsp baking powder
For filling
1 cup Amazake [1] (millet [2] or rice)
1 cup lemon juice
¼ cup Clearspring Malt Syrup
3 tbsp maple syrup
½ tsp turmeric
3 tbsp Clearspring Agar Flakes [3]
8 tbsp Clearspring Kuzu [4] or arrowroot [5]
½ cup rice milk or soya milk
zest of 2 lemons
Method
Pastry:
1. Mix all the ingredients together and knead.
2. Let it rest for 30 minutes.
3. Roll it out with a rolling pin.
4. Oil a 10” baking tin and lay the pastry in it. Prick it with a fork.
5. Bake for 20 minutes at 175 C or gas mark 4.
6. Let it cool before serving.
Filling:
1. Put amazake, lemon juice and agar flakes in a pan and bring to a boil.
2. Cook for 5-10 minutes until the agar is dissolved, dissolve the kuzu or arrowroot in the rice milk and thicken the liquid. Let it boil for 1 minute. Turn off and add the maple syrup and let it cool for 30 minutes.
3. Pour into the baking tin and let it settle.
4. Garnish with the lemon zest.