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Gluten-Free Lemon Custard Pie

Gluten-Free Lemon Custard Pie

By: Lisa Guy

This delightful lemon custard pie is light, creamy and sure to please your family and friends at your next dinner party. Lemons are an excellent source of vitamin C and free radical-fighting antioxidants.



Prep time

Cook time



  • ¾ cup finely ground hazelnuts
  • 1 cup + 2 tbsp almond flour
  • 3 Medjool dates, pitted
  • 1 tbsp pure maple syrup or coconut nectar
  • 3 tbsp coconut oil, melted
  • 350g thick full-fat coconut cream
  • 150g pure maple syrup or coconut nectar
  • ¼ cup coconut oil, melted
  • Zest & juice, 2 large organic lemons
  • 1 tsp vanilla bean paste or extract
  • ½ tsp turmeric powder
  • 3 tsp gelatine


  • Preheat oven to 170°C. Grease and line a tart pan with baking paper.
  • Place the hazelnut and almond flour, dates, maple syrup and coconut oil into a food processor and pulse until well combined and crumbly.
  • Press the crust mixture into your tart pan and make some holes with a fork.
  • Bake crust for 12 mins and then set it aside to cool completely.
  • Place all the filling ingredients into a small saucepan and whisk until well combined.
  • Bring to the boil and then reduce to a simmer for 3 mins so it starts to thicken up.
  • Remove from the heat and allow the filling mixture to cool before pouring it into the crus.
  • Place your tart in the fridge for at least 2 hours to set.
  • Tip: For a vegan version you can use 1 tsp agar agar instead of the gelatine


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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