Easy 
45 Minutes Sweet Recipes
Fasting Lemon Pie with Carob Rusks
A delicious and refreshing fasting lemon pie made with Carob Rusks from Ntourountous Bakery. A recipe by nutritionist Manos Dimitroulis.
What we will need:
For the base:
- 200 g Carob Rusks
- 40 g almond butter
- 100 g dates, soaked in hot water for 10 minutes
- 30 g honey
For the lemon cream:
- 200 ml cold water
- 100 ml plant-based milk
- 70 g granulated stevia
- 4 tbsp corn flour
- Zest of 3–4 lemons
- 3 tbsp lemon juice
Execution:
- In a food processor, grind the carob rusk finely and transfer to a large bowl.
- Blend the soaked dates with a little of their water until a smooth paste forms.
- Add the almond butter, salt, and honey, and continue blending until combined.
- Pour the mixture into the bowl with the ground carob rusk and knead by hand until you get a uniform dough.
- Press the mixture firmly into a tart pan (18–20 cm) or a round mold, shaping it up the sides to form a crust.
- Once ready, place the base in the refrigerator while preparing the cream.
- In a saucepan, combine all the cream ingredients and whisk until the corn flour dissolves completely.
- Cook over medium-high heat, whisking constantly, until the cream thickens — about 10 minutes.
- Pour the cream into the prepared base, cover with plastic wrap, and refrigerate until set.
- Unmold and garnish with thin lemon slices and fresh mint.
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