2 ¼ cup of gluten free flour/s (I just use whatever is in the pantry – almond meal, buckwheat flour, coconut flour, ground sunflower seeds, psylluim husks)*
3/4 cup coconut oil
1 teaspoon of salt
1 tablespoon of rice malt syrup or other sweetener (stevia, coconut sugar)
1/3 cup chilled water
1 cup rice malt syrup
½ cup corn starch or corn flour, or alternatively 3/4 cup of chia seeds (used for binding the filling)
1/4 cup milk (coconut, rice or almond milk)
1/2 – 3/4 cup water (add more if the mixture is too hard)
1 cup of lemon juice
2 tablespoons lemon zest
1/3 cup of liquid drained from cooked chickpeas at room temperature (or you can use the can brine, just be mindful of added salt)
½ teaspoon of cream of tartar (optional, but handy if you want stable peaks and less runny meringue)
1/2 cup of rice malt syrup/other sugar
1 Teaspoon vanilla extract
- Make the pie crust: Combine your dry ingredients: 2 ¼ cup of flour/s, 1 teaspoon of salt, 1 tablespoon sugar, whisk. ‘Cut in’ your coconut oil with your flour mix with a cold fork**. Add 1/3 cup of chilled water to the mix and knead the dough slightly with your fork to mix in the water. On a clean surface, lay out your flour and roll your dough up into a big ball. Gladwrap and throw it in the freezer for 30- 60 minutes. Bake for 15 minutes on 180 degrees Celsius then allow to cool. Once cooled press into a pie dish, all over and up the sides.
- Make the lemon filling: Add all the above ingredients to a sauce pan and bring to boil, while whisking for 5 minutes. The mixture will turn into a pudding consistency. When you can’t stir it anymore, it is ready. Place the lemon filling in the pie crust and cool for 1-2 hours.
- Make the meringue: Whisk the chickpea liquid and tartar on Medium-High speed until it begins to foam (1-2 min). While whisking, add in the rice malt syrup/other sugar 1 Tablespoon at a time until dissolved. As the mixture becomes thicker, drizzle in the Vanilla essence. Continue mixing from approx 10-12 minutes, until glossy, stiff peaks form. Place the meringue on top of the crust and filling and bake for 30-40 minutes on 180 degrees Celsius until meringue is a golden brown colour. Allow to cool for 1-2 hours before enjoying!