Serves 8 to 10
Preparation Time 20 minutes
Baking Time 1 hour
Oven Temperature 160°C
1 Mix the biscuit crumbs, 5ml lemon zest and the egg white together. Press into a 22cm spring-form tin to cover the base. Bake in a preheated oven for 10 minutes.
2 Mix the cornflour into 100ml of the rice milk until smooth. Heat the remaining rice milk, sugar and agar agar. Allow to simmer for 2 minutes. Remove from the heat and add the coconut milk and vanilla. Add the cornflour mixture, return to a low heat and stir until the mixture thickens.
3 Remove from the heat and stir in the lemon juice and remaining lemon zest. Set aside to cool almost completely.
4 Beat the eggs and egg yolks together and stir into the cooled mixture. Pour into the prepared tin and bake in a preheated oven for 45 to 55 minutes until set. Cool, then refrigerate for at least 4 hours or preferably overnight. Top with berry sauce or fresh berries.
Text and image: Ideas