Lemon Pie (vegan, gluten-free, sugar-free)

Wow, it's been over two months since the last time I posted on this blog. Time really flies.

Even though I wasn't posting much actively, I was still working on the blog behind the scenes. I really wanted to improve my food photography in order to continue posting. I felt like I had hit a bit of a roadblock, and my photos weren't necessarily improving. So I looked at what I can change or enhance in terms of my process. 

The first step was to make my own food photography backdrops. I used print backdrops in the past, and while they work in a pinch, they're quite flat and have no texture. I learned about the process of crafting my own from my cousin who's a food photography expert. With her help, I made about 8 that I'm really quite happy with. It's such a fun process as well, and it only requires basic items like an MDF board, acrylic paint, paintbrushes etc. I might even make a post on it soon. When I finally the new backdrops to shoot today's recipe, I was really impressed with the results. I also upgraded my phone from iPhone 11 to iPhone 13 Pro Max. Normally I'm not fussed about getting the next best thing but the camera improvements made it really worth it for me and the difference is quite visible. Now I feel that I have renewed motivation to resume blog posting. I guess i'm a bit of a perfectionist in the sense that, I have to constantly impress myself and progress. When I plateau is when I lose my motivation. 

That said, I was originally intending to post sooner. However, I somehow managed to break my toe while walking in the house. I wish I had a cooler story to tell, like I dropped a 100kg dumbbell on it or something. But in reality, I knocked it on the corner of my bed. Let's just say it's been inconvenient at best, but I'm finally back on my feet after almost two weeks!

Anywho, I'll stop rambling and get to today's recipe! I came up with this vegan, gluten-free, sugar-free and oil-free Lemon Pie recipe just yesterday. It was a lucky start to posting again, because normally it takes me multiple attempts to perfect recipes. But this one came out absolutely delicious.

In order to keep things simple and accessible, I used a variation of the almond meal pie crust from this Blueberry Pie. And for the filling, I decided to use a base of cashews and coconut cream, with dates as a natural sweetener. And lots of lemon juice and lemon zest. The filling actually reminds me of lemon toffee candy in wrappers I used to have as a kid! And it hardens into a semi-solid, creamy texture overnight in the fridge. It's incredibly easy to make as well, just a matter of blending all the ingredients together. Without further ado, i'll get to the recipe.

If you try this gluten-free, vegan Lemon Pie recipe, please let me know what you think in the comments section below!