Lemon pie with carob carcass (fasting)
Bowl Easy Clock 45 Minutes
Sweet Recipes

Lemon pie with carob carcass (fasting)

A delicious – Wonderful Lemon pie with carob rusks “Ntourountous” by Manos Dimitroulis!

What we will need:

For the lemon cream:

  • 200 ml ice water
  • 100 ml of vegetable milk
  • 70 gr. crystalline stevia
  • 4 tbsp. cornflour Grate
  • 3-4 lemons
  • 3 tbsp. lemon juice


  1. In a food processor, grind the Carob rusks well and pour it into a deep bowl.
  2. Beat the soaked dates with a little of their water until you get a paste.
  3. Add the almond butter, salt and honey and continue beating.
  4. Pour the mixture into the bowl with the grated cauliflower and mix well with your hands until you get a homogeneous mixture.
  5. Spread the mixture by pressing well with your fingers in a tart pan 18 – 20 cm or in a round hoop or pan, taking care to give height to the walls of the tin.
  6. Once our base is ready, place it in the fridge until we make the cream.
  7. In a saucepan pour all the ingredients of the cream and mix well with a whisk until the cornflour dissolves. Turn the eye on medium to high heat and stir constantly with a whisk until our cream sets.
  8. After about 10 minutes it is ready! Fill our base, cover with cling film, and put it back in the fridge until the cream thickens.
  9. Unmold, garnish with thin slices of lemon and fresh mint.