The trusty Lemon Pie with granola!
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 favorite 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 bit 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 flavor, sweetness, chewiness, and crunch. It’s also completely egg-free and gluten-free so you can use it for all of your favorite 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 springtime.
If you make my Granola Crusted Lemon Pie Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
Honey Almond Granola Crust Ingredients 2 cups crushed Nature’s Path Gluten-Free Honey Almond Granola Lemon Curd Filling Ingredients: 3 large lemons, zest and juice Maple Whipped Cream Ingredients: 2 cups heavy cream Filling Instructions: Crust Instructions Whipped Cream Instructions: This pie is best eaten the day it is made but will keep covered in the refrigerator for up to 4 days.
How do you make Granola Crusted Lemon Pie
½ cup almond flour
73g unsalted butter, melted
¼ cup unpasteurized honey
1 cup raw cane sugar
½ cup (113g) unsalted butter, room temperature
2/3 tsp salt
5 large eggs, room temperature
2 tsp pure vanilla extract
3 tbsp pure maple syrup
Try out our Granola Crusted Lemon Pie recipe and post your results below in the comments…
Honey Almond Granola Crust Ingredients
2 cups crushed Nature’s Path Gluten-Free Honey Almond Granola
Lemon Curd Filling Ingredients:
3 large lemons, zest and juice
Maple Whipped Cream Ingredients:
2 cups heavy cream
Whipped Cream Instructions:
This pie is best eaten the day it is made but will keep covered in the refrigerator for up to 4 days.