Allergy free lemon mousse pie recipe

In progress shot: This is just after pouring the filling in. I have another couple of hours until it sets properly I think but that's just right as this will be for after dinner.

Ingredients

• 1 pack Orgran Pastry Mix
• ½ cup Orgran Gluten Substitute
• 65g caster sugar
• 125g Nuttlex
• 5 tbsp iced water (may need more for chill a cup of water)
• 2 tsp gelatine
• ½ cup lemon juice (2-3 lemons)
• ¼ cup water
• 1 teaspoon grated lemon zest
• 225g plain soft goat’s cheese
• 1 cup icing sugar
• ½ cup goat’s milk beaten with ½ cup plain soft goat’s cheese

Method

• Grease your pie dish.
• Add ½ Orgran Pastry Mix to a bowl along with Gluten Substitute, caster sugar and any other flavourings of your choosing.
• Spoon in Nuttlex and then rub in with your fingers.
• Add iced water and mix together.
• Slowly add other ½ of the pastry mix, adding extra water if necessary, until mix resembles dough in dryness if not texture.
• Do not knead, instead roll and press together.
• Roll out pastry, dusting the counter with flour, until it is wide enough to cover your pie dish and some. If the pastry cracks then reform in bowl with a little extra water. If your pastry sticks to the counter then reform and add a little flour. Then try again.
• Once the pastry is rolled out lift it gently into the pie dish and press in place.
• Cut the edges with a knife.
• Cook for approximately 15-20 minutes at 180°C or until cooked properly.
• Take pastry from oven and set aside.
• In a saucepan, combine gelatine, lemon juice and water.
• Stir over medium heat until dissolved.
• Remove from heat and stir in grated lemon zest then set aside.
• In a large bowl, combine goat’s cheese and sugar until smooth.
• Blend in gelatine mixture.
• Refrigerate 15 minutes until thick.
• Fold half and half goat’s mixture into lemon mixture.
• Spoon filling into the pastry.
• Refrigerate until firm and set.