Bright Lemon Pie: Recipe for The Body Ecology Diet
Tara Carpenter, NC.
I created this recipe in my first year on The Body Ecology Diet (B.E.D.). Thanksgiving was coming and after weeks avoiding everything sweet, this recipe was a godsend! I have never felt more inspired to create recipes then during my 3 years on B.E.D.!! I made a few quirks to original masterpiece by Donna Gates and am eternally grateful to her, and others that share what works as they heal their bodies from mild or chronic illness.
Smooth this no-bake yellow lemon filling into cups or a crust. Or try a layered effect with a dollop of cultured cream or young coconut cheese in between and on top. Either way, this dessert stands elegantly with a tang of its own. BE Sweet is the main sweetener used and does not feed harmful yeast, bacteria, or viruses living in the body – making this a good sugar substitute for anyone with a current infection (GBS+, yeast overgrowth). Great for diabetics too, because the sweeteners used are shown to not influence blood sugar or insulin release.
Central to B.E.D. is the principle of food combining. One thing I love most about this recipe is how it combines with virtually anything under the sun; taking away any guesswork on your part. The recipe itself is free of the most common allergens (i.e., dairy, egg whites, nuts, gluten, peanuts, soy) and B.E.D-friendly for stage 1. If you transitioned to stage 2 and want a dessert that lands more sweetly, check out spiced orange chocolate torte.
May we all continue to share the deliciousness of life, especially pie!
Lemon Pie for The Body Ecology Diet
2 cups flaked coconut, unsweetened*
1/4 cup coconut oil or ghee, melted
1 Tbsp. vegetable glycerin, food-grade
1 tsp. lemon or lime zest
1 pinch sea salt
6 egg yolks, room temperature
1/3 cup BE Sweet, ground to fine powder
1/2 cup lemon juice, freshly squeezed.
1 cup water
2 Tbsp. agar agar flakes
1 pinch sea salt
6-8 drops stevia liquid
1 Tbsp. lemon zest
1/2 cup ghee, unsalted cultured butter, or coconut oil
- Preheat oven to 325 F.
- Mix crust ingredients in a bowl and press into a 9-inch pie pan.
- Bake for 10-15 minutes or until coconut is golden.
- While the crust is baking, prepare the filling.
- In saucepan (do not turn heat on yet) combine egg yolks, lakanto, and lemon juice and beat together with an electric beater.
- In another saucepan, bring water to gentle boil; add agar flakes and sea salt.
- Stir to dissolve, simmer 10 minutes, and remove from heat.
- Move the saucepan with egg mixture to a burner and bring to simmer over low heat (keep low so do not cook eggs).
- Stirring constantly, add in the fat.
- Once melted, remove from heat and add lemon zest and stevia.
- Slowly pour warm agar mixture into egg mixture and stir well.
- Pour mixture into custard cups or a baked pie crust; cool in fridge.
Tips and tricks
- A flat-bottomed measuring cup will make pressing pie crust mixture into pan much easier!!
- The pudding makes a delicious parfait, just scoop into custard cups with a layer of cultured cream. Or top with whip cream (stage 2) and a sprinkle of zest and maybe a few pomegranate seeds on top.
- Substitute 1 egg yolk for 1 Tbsp. of coconut oil in the crust.
- For those new to using lakanto, learn about this sweetener here.
- Transitioned to stage 2? Here is recipe for pumpkin tart with almond crust.
- This is a Body Ecology Diet (B.E.D.) friendly dessert 🙂
*I sit on the fence with dried coconut on stage 1 of B.E.D. Whilst I agree one should be mindful with consuming this as a staple food and avoided coconut myself on stage 1 unless cultured it first (cover wide coconut flakes with yck or milk kefir; let sit 8-12 hours in warm spot; strain and dehydrate) …. I question if this step is necessary. I now recommend using dried coconut occasionally while healing on BED and observe body for any discomfort or negative reactions.
This blog post may contain affiliate links, you can read here to learn more.
May all bellies be happy!