Oh my gosh the limes and lemons in abundance at the moment is amazing. We have two organic trees that are prolific with these delightful and delicious citrus fruits and both are loaded with antioxidants and vitamin C. Interestingly the variety of lime we have is yellow in colour which means they are a little less tart, have a sweeter taste and are a lot juicer. Yum!
Lemons and limes have an abundance of other health benefits.
They both help improve your heart health, increase iron absorption, prevent kidney stones and enhance immunity. When in season we squeeze either a lime or lemon in our spritzer drink. You can also use them as essential oils in cooking and cleaning. Lemons on the other hand are the antioxidant powerhouse of the two and a little lemon water helps to cleanse the liver and improve your skin glow. Lemon can also be added to laundry to whiten and brighten clothing or even applied to the hair to add extra shine. Gosh I remember doing that when I was young… at the beach with the salt water hoping it would go blonde!
Today we decided to make our Organic Citrus Lime Pie. It is vegetarian friendly and gluten and nut free. It will last about two days in an air tight container in the fridge however, it is best eaten when cooked.
Here’s what you need:
To make the crust:
- 1/2 cup organic sunflower seed meal
- 2/3 cup organic shifted coconut flour
- 1/2 tsp organic aluminium free bicarb soda
- 2 Tbsp organic unsalted butter or coconut oil (dairy free option)
- 2 Tbsp organic honey
- 2 organic free range eggs
- 1 tsp organic vanilla essence
- 1 1/2 tsp organic home grown lime juice
To make the filling:
- 4 organic free range eggs lightly beaten
- 4 Tbsp organic honey
- 3/4 cup organic lime juice
- 3 Tbsp organic coconut flour, sifted
- zest of two organic limes
Here’s how to put it together:
- Turn your oven on to 180 degrees Celsius.
- Grease your pie dish (we used a quiche dish) on the base and up the sides with either butter or coconut oil.
- Combine all the crust ingredients into your blender or Thermomix and pulse until they are all combined. You may need to scrape down the sides and pulse a few more times until a dough forms.
- Turn dough out into your pie dish and press the dough to the bottom of the dish and slightly up the sides too making sure it is evenly spread.
- Using a fork prick the dough a few times in different areas, then bake for approx 10 mins or until slightly golden. Remove it from the oven and allow to cool whilst you make the filling.
- Blend together all of the filling ingredients. Allow the coconut flour to absorb the mixture for 10 minutes. Then blend again until the filling is a smooth consistency. Tip: there shouldn’t be any lumps in your coconut flour!
- Pour the filling on top of the baked crust and pop back in the oven to bake for another 15-20 mins of until the centre is ‘set’ and a little wobbly.
- Allow the pie to cool until room temperature, then pop in the fridge to cool if you want it further chilled, this will help it not be so runny on the inside. I, however, liked our citrus lime pie straight out of the oven and a little warm.
- Cut into triangle slices and eat!
Notes: The lime filling has a strong citrus flavour and the layer is not very thick. The thickness will depend on how large your pie dish is.
Suggested toppings for your lime tart:
- Goats yoghurt (yum!)
- Whipped cream if eating diary
- Coconut yoghurt with a touch of vanilla bean (our favourite!)
- Sprinkled with desiccated coconut