The easiest lemon pie you’ll ever make. A homemade tart and tangy lemon curd contained within a sweet, crunchy granola crust. Topped with fresh maple-sweetened whipped cream, this is a citrus pie that will make you long for spring.
This giveaway is now closed. Thank you for entering!
What makes a great granola for you? For me, there has to be a ton of crunch and a little sweetness. I particularly enjoy granola that contains clusters. I’ve talked about my love for the granola cluster before, so I won’t delve too far into that today. I also think it’s important that any granola you eat is made from natural, wholesome ingredients. There’s already so much processed sugar and additives in our lives that we don’t need it in something that’s a) supposed to be good for you and b) doesn’t need any of that stuff to be delicious. Just ask my maple almond granola.
I was thrilled when the good people over at Nature’s Path sent me a box full of their sensational granola products. In fact, I was so excited that I proceeded to open every package and sample them immediately. Nature’s Path is one of my favourite companies for a few reasons. First of all, they’re based in Vancouver, which is pretty local to me, and they’re family-owned and operated. They also only use sustainable, natural, organic ingredients in their products, which I am alllllll about. You can pronounce every single ingredient on their boxes, which makes them total superheroes. Not to mention they have the granola cluster down to fine art.
Obviously, I’m in love. So when they asked me if I would like to host a giveaway for you guys on my blog, I leaped at the chance! I want you all to experience the magic of Nature’s Path granola and love it as much as I do. More information on the giveaway and details for entering will be below the recipe!
Since winter is (supposedly) ending soon, I thought the best way to kick off spring would be to try my hand at making homemade lemon curd. I feel like citrus curds are a great transitional dessert. They’re so bright, cheerful, and fresh that they’re perfect for kicking you out of that winter slump and into spring.
Making the lemon curd was surprisingly easy, considering I had never made a curd or even a custard before. I did make the mistake of not using a double boiler the first time around. Don’t do that. Your eggs are destined to curdle. I also experimented with the zesting by peeling the lemon into a food processor and whizzing it up to break up the peel. Don’t do that either. You end up with little chunks of lemon peel in your curd, which is wholly unappetizing. The second time around my curd turned out perfectly. I properly zested all my lemons with a microplane, and I used a double boiler to cook my curd. My extra efforts resulted in this super smooth, creamy, tangy dessert. My big lesson? Don’t skimp on the prep!
I’m not that into regular pie crusts. I find they can be sort of bland and get soggy very easily. I much prefer crusts that have a little bite like my pecan pretzel crust or this honey almond granola crust. After trying this pie, I am convinced granola was always meant to be a pie crust. It holds up well to the lemon curd, it keeps its shape after baking, and it gives the pie extra flavour, sweetness, chewiness, and crunch. It’s also completely egg-free and gluten-free, so you can use it for all of your favourite pie fillings! You’re going to love it.
Since my family isn’t too big on meringue, I topped this granola crusted lemon pie with some maple-sweetened whipped cream. You could cover the entire pie with the cream (the recipe makes enough for a thick layer), but I really liked how pretty the cream flowers were. It reminded me of spring time.
Details for entering to win a prize pack from Nature’s Path are located below the recipe! Good luck!
- 2 cups crushed Nature's Path Gluten-Free Honey Almond Granola
- ½ cup almond flour
- 73g unsalted butter, melted
- ¼ cup unpasteurized honey
- 3 large lemons, zest and juice
- 1 cup raw cane sugar
- ½ cup (113g) unsalted butter, room temperature
- ⅛ tsp salt
- 5 large eggs, room temperature
- 2 cups heavy cream
- 2 tsp pure vanilla extract
- 3 tbsp pure maple syrup
- Prepare a double boiler over low heat with simmering water.
- In the bowl of a stand mixer, fitted with a paddle attachment, stir together the lemon zest and sugar until fragrant. Add the butter and salt and cream together until fluffy and pale.
- Add the eggs, one at a time, and beat into the butter mixture.
- Pour in the lemon juice and stir to combine.
- Pour the mixture into the double boiler and cook over low heat, stirring constantly, until thickened, about 15 minutes.
- Once the curd is thick enough to coat the back of a metal spoon, remove it from the heat into a cold bowl and chill for 1 hour.
- Preheat the oven to 325 F (160 C).
- Blitz the granola in a food processor until fine crumbs form. Measure out the 2 cups and place into a large bowl.
- Add the almond flour, butter, and honey and stir until a sandy mixture forms and all the dry ingredients are well coated.
- Pour the mixture into a 10" pie plate and press the granola down and up the sides of the plate.
- Bake the crust for 16 minutes, then remove the crust from the oven and press then centre down again if it has bubbled up. I used the base of a measuring cup for this. Continue baking the crust for a further 6-8 minutes, or until it is golden brown around the edges.
- Remove from the oven and allow the crust to completely cool before filling.
- Once the crust has cooled, pour the chilled lemon curd into the pie crust, and smooth the top. Place the pie back in the fridge to set for 2 hours to overnight before serving.
- Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Begin beating the cream on medium speed until soft peaks form.
- Add the vanilla and maple syrup and continue whisking, on high speed, until hard peaks form, about 5 more minutes.
- Either smooth the batch of whipped cream over the entire pie, or decorate using a piping bag and your preferred choice of nozzle.
Lemon Curd recipe adapted from Ina Garten.
I’ve partnered with Nature’s Path to give one lucky reader the chance to win an #ONMYPATH PRIZE PACK. This prize pack includes an assortment of Nature’s Path delicious organic and non-GMO granolas, free product vouchers, a Nature’s Path premium, eco-friendly water bottle, and a printed copy of the new Nature’s Path 7 Days of Healthy Recipes & Lifestyle Tips Ebook.
To enter the GIVEAWAY, use the form below. This giveaway is open to Canadian and US residents. The winner will be chosen at random and may be required to answer a skill testing question. I will notify the winner, by email, within 24 hours of the end of the giveaway so please make sure you use a valid email address! The winner must respond within 24 hours or a new winner will be chosen. The giveaway will be open from February 21st, 2016 12am PST until February 27th, 2015 11:59pm PST. No purchase necessary.
In addition, each entrant will also be eligible to win the GRAND PRIZE which includes Nature’s Path granola and organic breakfast foods for a year, DIY Vegan by Nicole Axworthy and Lisa Pitman, and Un-Junk Your Diet by Desiree Nielsen, R.D. This grand prize is valued at $300 CAD. To enter to win the grand prize, complete the giveaway entries below, and let Nature’s Path know on Facebook, Twitter, or Instagram what your healthy resolutions and goals are for 2016 using the hashtags #OnMyPath and #GranolaForAYear.
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Disclosure: I received product compensation from Nature’s Path for recipe development purposes. Please note that I only share products on my blog that I use and love. All opinions expressed in this post are 100% my own.