I created a cashew cheese lemon cheesecake the other day, which came out well.  I didn’t get much of it because Ellen really loved it and it just seemed to disappear.  I decided I wanted to develop a piecrust recipe for cream pies and fresh fruit pies so I figured I would give it a try with the lemon cheesecake and turn it into a lemon cheese pie instead.  The result is fabulous.

Play with the amount of zest as more zest will make a more tart and tangy pie, and varying the amount of sugar substitute will change the level of sweetness. 

Crust:
1 cup flax flour
1 cup Almond meal
¼ cup Dr Dave Double Sugar Substitute
½ tsp. Sea salt
2 tsp. baking powder
1/3 cup ghee or melted butter
1 egg

Mix the dry ingredients together then add the ghee and mix it in well.
Beat 1 egg in a small bowl and add to mixture.  Mix well until a soft ball is formed.
This dough can be divided in half and pressed into 2 shallow 8-inch pie pans or all pressed into 1 large 9 -10 inch deep-dish pie pan.  Bake in a preheated 350 degree oven for 10 – 12 minutes.

Filling:
2 cups water
1 cup raw cashews
½ tsp. Sea salt
¼ cup Dr Dave Double Sugar Substitute
Zest from ½ to 1 full lemon
¼ cup ghee or melted butter
2/3 cup fresh lemon juice
1 cup water
¼ cup gelatin

Blend on high speed the 2 cups water and 1 cup cashews for 2 minutes.  Add the salt, sugar substitute, and zest and blend on high for 30 seconds more. 
Add the ghee and blend on low till mixed. 
Heat 1 cup water in a saucepan with the gelatin until it gently boils for 3 minutes.  Stir to keep well mixed and to make sure it does not stick to the bottom of the pan.  Juice your lemons and add the juice to the blender mix and blend on low.  While the blender is still on low gently add the hot gelatin water to the blender mix.  Once combined, pour the mixture into the cooled pie crust shell(s).  Place filled shell(s) in the fridge or freezer to cool down and solidify.