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
