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Treats & Snacks, Vegan &/or Raw, x For Freezer x

Lemon & Pistachio Pie, from my cookbook


It’s out! Everything you need to know about being a virtuous tart! The Extra Virgin Kitchen cookbook published by Gill & Macmillan. We’re giving away a personalised copy today, for you or a dear friend. 


Flummoxed, quite frankly, to see Lisa Hannigan making the lemon and pistachio pie. I nearly wept with giddiness when I stumbled upon this tweet. Lisa’s a true hero of mine, and kept me company through the relentless night feeds of two hungry thugs (on my iPod, jeesh).



Lemon and Pistachio Pie with Orange Blossom Yoghurt

This recipe is designed to drive your neurotransmitters wild without driving up your blood sugar levels or gunging your arteries.

But aren’t nuts fattening?

Nuts contain monounsaturated fat. That’s the healthy one associated with lower rates of heart disease and cholesterol. Commercial candy, on the other hand, is a source of nasty fat, responsible for bumping up your bad LDL cholesterol and haunting your arteries. Please don’t confuse the two fats – they behave very differently in the body. In fact, the British Medical Journal published research on Polymeal foods that, if consumed daily, would reduce the risk of cardiovascular disease by 75%. Dark chocolate and nuts were two of the seven foods. Glee.


For the biscuit base:


3/4 cup unsalted cashews

1/2 cup shelled pistachios

1/3 cup sultanas

juice and zest of 1 small lemon

2 tablespoons maple or brown rice syrup

1/4 teaspoon unrefined salt


For the filling:


1 1/2 cups raw unsalted cashew nuts, soaked overnight

1/2 cup raw agave or brown rice syrup (maple not good)

up to 1/2 cup melted extra virgin coconut oil

juice of 1 1/2 lemons (or 2 small lemons)

1/2 teaspoon turmeric

handful of shelled pistachios, to decorate


Briefly pulse the base ingredients together using a food processor. Stop the motor when the dough starts to clump together. Spread the nutty dough over the bottom of a lightly oiled 18cm springform tin. These are a special type of baking tin usually used to make cheesecakes.

Place in the freezer to chill while you get going on the filling.

Drain the cashew nuts and discard the soaking liquid. Cream the softened cashews with the remaining filling ingredients until smooth and glossy. This should take 2 minutes in a blender or food processor. Add more turmeric if you want to achieve an even brighter glow. Too much, though, and planes will start landing on your house. Pour over your base and return to the freezer until beckoned.

Allow to thaw for 5 minutes before cutting the pie from frozen. Crush a handful of shelled pistachios with the bottom of a saucepan and tickle the top of the pie with them. Serve with thick cultured coconut or soya yoghurt splashed with orange blossom water or culinary-grade orange oil. And maybe a pitcher of iced green tea on a sweltering summer’s day.
a Rafflecopter giveaway


Competition details:

  1. The winner will be randomly chosen at 10am this Thursday by, and posted above.
  2. Mum, you can’t enter!
  3. Multiple entries are permitted (e.g. one tweet is the equivalent of one entry. Following Gill & Macmillan on twitter is another way of entering)
  4. This giveaway is only open to Irish postal addresses this time, sorry. I will not be mailing the prize myself. It will be mailed directly from Gill and Macmillan Publishing House.


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  • Reply Kathleen February 18, 2014 at 1:43 pm

    Love lemon tart recipes. Interested to see the 3 “very rude” too 🙂

    • Reply Susan Jane February 19, 2014 at 9:41 pm

      They’re easy enough to find! (ahem)

      • Reply Marian March 4, 2014 at 9:32 am

        Hello Sarah Jane I rang the number to get your new cookbook as advertised on the Sunday indep magazine in Jan. and they didn’t even bother to ring me back. very disappointed I was.I wanted to let you know as it meant loss of sales for you.

  • Reply karen austin February 18, 2014 at 7:15 pm

    It all looks delicious!

  • Reply Johanne February 18, 2014 at 10:47 pm

    Got my pre-ordered copy of your new cookbook today . Loving your quirky intro’s to the recipes. Just flicking through at mo but laughed at one of your listed kitchen essentials being “tenacity” …..Soooooo true, especialy as I have embarked on a Vegan whole food diet in past year 🙂

    • Reply Susan Jane February 19, 2014 at 9:41 pm

      Good work. Wishing you and your pots much merriment!

  • Reply Shelagh Aiken February 18, 2014 at 11:23 pm

    Very excited to see your book, and time to kick those unhealthy ingredients into touch.

    • Reply Susan Jane February 19, 2014 at 9:40 pm

      Good luck! Have fun!

  • Reply Jana February 19, 2014 at 6:01 pm

    Just to say, I`ve been collecting Sunday Independent Life magazines only for one reason! [The last issue, I picked up from the `dry recyclables/newspapers only` bin at a local waste and recycling land fill, yeah. 

    • Reply Susan Jane February 19, 2014 at 9:40 pm


  • Reply Sandi February 24, 2014 at 11:48 am

    Susan – you are the ultimate wholefood whore in the kitchen and we love you for it. Just one problem though… We ordered your book through Amazon (back in early Feb) and were told it’d arrive around about next week. Now it’s showing a wait time of 1-2 months. What’s happening please?

    • Reply Susan Jane February 24, 2014 at 1:33 pm

      Sandi – so glad you left a comment, as the email address typed into the contact form was incorrect. I had already written to you, but it kept bouncing! I am blown away by the support for this book.

      In short, the book has sold out everywhere and my publishing house have to restock. I think it’s because it has just launched.

      We never expected such demand and are rather gobsmacked. I feel like an astronomer spotting a new galaxy – a mixture of thrill and confusion!

      I do hope Amazon gets your copy sooner than March 3rd. In the meantime, I will have my publishers prioritise Amazon on their next delivery.

      Most grateful for your cheerleading! SJ

  • Reply Sandi February 25, 2014 at 9:02 am

    And to continue in pom-pom mode: you go, girl! Congrats on the sell out. It’s always good to hear about movers and groovers rockin’ the globe one mouthwatering morsel at a time.
    They say all good things come to those who wait. I’m not sure I agree but I will, big sigh, wait patiently by the front door, perhaps occasionally nibbling the letterbox, until your gem of book arrives.
    Good luck, suit up for your mission to Planet Success and keep flying that phenomenal foodie flag!

    • Reply Susan Jane February 25, 2014 at 10:17 am

      What style! You’re too funny

      • Reply Edel February 25, 2014 at 9:37 pm

        Quick question susan : is it unsalted pistachios or salted?
        Really looking forward to trying this pie

        • Reply Susan Jane February 26, 2014 at 4:51 pm

          I use both, whichever I have! Good luck – it’s awesome!

        • Reply Susan Jane February 26, 2014 at 4:51 pm

          (Lidl have v reasonable nuts. Very fresh)

          • Edel February 26, 2014 at 10:31 pm

            Thanks Sarah, I got a whole stash of them today at a great price . No I can spend what I saved on another book to gift to my friend once they are published again 🙂 . Already I’ve spread the word and my child minder bought two copies and sent one to NYC 

          • Susan Jane February 27, 2014 at 10:21 am

            Wow! If you wait until next week, I’ll be publishing a special offer with free delivery to the UK and Ireland 😉

            Thanks so much!

  • Reply Chocolate Guinness Cake, & St Patrick’s Day Giveaway | SUSAN JANE WHITE March 12, 2014 at 11:23 am

    […] what I do with spirulina (click this video). I also make this lemon pie with 2 tablespoons of wheat grass or barley grass powder in place of ground turmeric. Then you have […]

  • Reply a June 22, 2014 at 8:11 pm

    Appreciate the recommendation. Let me try it out.

  • Leave a Reply

    A special announcement

    Join me on Substack

    Howdy! I’ll be deleting this website shortly. Gah! But please stay in touch – I so appreciate your loyalty and lovebombs.

    You can continue to access my recipe drops over on Substack.  Hope to see you there, and to continue frolicking on this veggie-fueled dance floor.