Paleo Lemon Meringue Pie

INGREDIENTS
CRUST
1 cup almond flour
1/2 cup ground macadamia nuts1/2 cup ground hazelnuts2 tbsp butter/coconut oil1 egg1/4 tsp salt
Rind of 1 lemon
LEMON FILLING
1 cup lemon juice (around  4 lemons) 
Rind from 4 lemons
1/2 cup maple syrup
1/2 cup coconut milk
4tbsp arrowroot flour
5 egg yolks
MERINGUE
5 egg whites
2 tbsp maple syrup


PROCESS
CRUST
1. Preheat oven to 180C (350F)
2. If using whole nuts, grind to a fine flour in a food processor. Personally I like it a little crunchy so I didn't make the nuts too fine
3. Mix in butter, salt, lemon rind and egg
4. Press into pie tin so that it evenly covers the base and sides
5. Bake for 10 minutes
FILLING
1. Preheat oven to 160 degrees celcius
2. Place lemon juice, lemon rind and maple syrup in a small pot on the stove on a low heat
3. Mix the coconut milk with the arrowroot and then add to the pot
4. Beat the egg yolks and add to the simmering lemon mixture in the pot. Stir until the lemon mixture thickens up to a Lemon Curd consistency.
5. Let the lemon mixture cool down in the fridge for 1-3hrs and then pour into a pie dish
6. Beat the egg whites with syrup until the soft peaks form. Spread the meringue over the lemon mixture
7. Bake for 8-10 minutes or until lightly browned

Paleo Lemon Squares

INGREDIENTS

CRUST

1 cup macadamia nuts

1/2 cup almonds/flour

1/2 cup pecans/walnuts

1/4 tsp salt

1 tsp cinnamon

2 tbsp melted grassfed butter/coconut oil

2 tbsp coconut butter (or just use 4 tbsp grassfed butter)

2 eggs

zest of 1 lemon

6-8 dates (can use a tbsp of honey instead)

FILLING

6 eggs

1 cup lemon juice (around 6-8 lemons)

1/4 cup coconut oil (can use coconut butter- I used about half and half)

1/2 cup honey

1 tsp vanilla

Coconut flakes

PROCESS

Crust

1. Preheat oven to 180C (350F)

2. Grease a 12 by 8 inch pan or line with baking paper (mine stuck even with greasing so I'll go with the paper next time)

3. In a food processor pulse together nuts until they form a course flour-like consistency. I left some bigger chunks in mine cos I like chunks!

4. In a bowl, combine nuts with other ingredients until it comes together into a doughy consistency -it'll be fairly pourable as opposed to kneedable

5. Pour into the pan, spread evenly and bake for 10-15 minutes until a tooth pick comes out clean

6. Let crust cool completely

Filling

1. Beat eggs and mix with lemon juice, honey, and coconut oil in a pot and heat whilst whisking constantly until it thickens and small bubbles form.

2. Remove from heat, add in vanilla and let it cool completely

3. Once cool, pour filling onto crust, sprinkle coconut flakes on top and refrigerate or freeze until it sets