-
To make the crust: In a medium mixing bowl, mix all the dry ingredients for the crust. Add the pieces of vegan buttery spread, the egg, and the maple syrup. Mix with a fork as much as you can until the mixture is wet and somewhat sticking together. The texture will be very crumbly, no worries.
-
Use your fingers to push and flatten the crust into your mould.
-
If you use the cooked curd, bake at 375F for about 15-20 minutes, until lightly golden. If you are using the raw curd, bake at 350F for 15 minutes.
-
To make the lemon curd: In a powerful blender, simply blend all the ingredients for 2 minutes, until it's creamy and smooth. If your blender heats, blend it for 6 minutes.
-
Once the crust is cooked, pour the curd equally to fill. If you're using the raw curd, bake at 350F for another 20 minutes, then let cool down and keep in the fridge until ready.
-
If you're using the cooked curd, simply chill in the fridge for 45-60 minutes before serving.
-
Add fresh organic berries on top if you wish before serving.