A new take on this classic dessert that is free of gluten, grains and refined sugar!
2 cups (300g)Blanched Almond Flour
2 tablespoonsCoconut oil, melted
1 tablespoonVanilla extract**Make sure there is no sugar added.
1/4 teaspoonSea salt
3Free range eggs
1/2 cup (Juice of 3 lemons)Fresh lemon juice
1/4 cup (85g)Raw honey
1/3 cup (75ml)Coconut oil, melted
3Free range egg whites
3 tablespoonsRaw honey
Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
Grease the pastry tin with coconut oil.
Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
Bake for 15 mins or until the crust is lightly golden.
For the lemon curd, beat the eggs well in a bowl. Place the melted butter or coconut oil, honey, lemon juice and zest in a saucepan and stir in the eggs.
Heat over a low heat (if too hot the eggs will curdle) until the mixture begins to thicken and coats the back of a wooden spoon. This should take roughly 8-10 minutes. Once ready pour into a bowl and allow to cool.
Meanwhile make the meringue. Turn the oven up to 200°C Fan, 180°C electric, 356°F or gas mark 6.
Using a very clean and dry bowl and an electric mixer, beat the eggs and honey on high until the mixture forms stiff peaks and develops a glossy texture. This usually takes roughly 4 minutes using an electric mixer at high speed but this will vary according to what you use. Be careful not to over-beat the eggs!
Place the lemon curd over the crust once cool and then top with the meringue either using a piping bag or two spoons.
Bake for 5-6 minutes. Keep a close eye on it! For best results, refrigerate in the baking tin for as long as possible before cutting.