No Bake Lemon Pie Trifle with Fresh Strawberries
Lemons + Strawberries = a match made in heaven.
I love the sour lemon flavor in combination with the sweetness from the strawberries, and that’s the reason why I today want to give you one of the most simple recipes ever! This is a very fresh and delicious recipe that is simple, sugar free and so quickly made! It has a few layers of various delicious ingredients, and these in combination really tastes like lemon pie. Perfect to make when you want a quick fix dessert for your guests; for instance for Easter, Midsummer or other summer party.
It’s really simple to make!
So what I have done is basically to just make a trifle of different textures and flavors.
First, we have the digestive crumble in the bottom which give you the crunchiness.
After that we have a layer of lemon curd (homemade!) which gives you little bit of sourness but also creaminess.
After that we add a layer of fresh strawberries which is a nice contrast to the lemon.
And at last we have whip cream.
All of this is free from refined sugar, completely vegan, no bake and delicious. This is for real one of the most simple ways to make a delicious and luxurious dessert.
What coconut milk should I use?
We use a little bit of coconut milk to create the lemon curd. Do not use a watery coconut milk. It has to be one that is creamy, and not divided in the “water and coconut part”.
THIS RECIPE IS:
No Bake
Vegan
Sugar Free
Healthy
Simple to make
Quick fix but delicious
Perfect for summer parties, Midsummer celebrations or Easter
No Bake Lemon Pie Trifle
These glasses are rather big so the recipe is counted for 3 servings but a little bit smaller than these.
INGREDIENTS:
approx 1 dl bough lemon curd or homemade:
60 g creamy coconut milk, not watery*
approx 1 tbsp lemon zest
1 dl lemon juice
3 tsp corn starch
a pinch of real vanilla
4 tbsp agave syrup or honey
12 sugar free digestive
3 big strawberries
1,5 dl vegan whip cream + 1/2 tsp baking powder
HOW TO MAKE:
Start by making your lemon curd (if you aren't buying one). Combine coconut milk and lemon zest in a small sauce pan.
Mix lemon juice and corn starch in a small bowl and whisk thoroughly. Add this to the coconut and whisk thoroughly.
Place the sauce pan on low heat and add vanilla and agave syrup, and whisk until smooth.
Set on higher heat (10 out of 12) and bring to a low bubble - but don't let it boil over - while you whisk. As soon as it starts bubbling and get thick you remove the sauce pan from the heat and keep whipping. It's done when it's thick and jiggly.
Let it cool for approx 15', stir one last time and thereafter pour your lemon curd into a glas jar and cover with plastic foil. Place in the fridge preferable for a few hours. That's when it sets.
When the lemon curd is done, cut or crush the digestive to crumbs. Pour it into 3 beautiful glasses of your choice.
Add a layer of the lemon curd (it has to be cold). Slice the strawberries and add them.
Whip the whip cream with a little bit of baking powder. When adding baking powder to the whip cream it gets thicker and fluffier. Spread or spritz out the whip cream. Garnish and serve!