Gluten Free Lemon Meringue Pie

1. Preheat oven to 200ºC
2. Add almond flour, eggs, Selati sugar and salt to melted butter
3. Stir in coconut flour
4. Knead dough with hands and shape into a ball.
5. Place into 20cm spring form cake tin and press dough into tin creating an edge about 3cm high.
6. Press the base of a glass into the crust to create a smooth surface.
7. Prick the crust with a fork and bake for 10 minutes
8. Allow to cool.

Filling:

1. Beat the Selati sugar and butter with an electric beater for 2 minutes
2. Slowly add the eggs and yolks, continue to beat for another minute
3. Mix in the lemon juice and zest. The mixture will curdle, don’t worry about this.
4. Pour the mixture into a medium saucepan and cook on a medium heat, stirring constantly. The mixture will thicken, don’t let it boil.
5. Pour into the pastry shell and allow to cool.

Topping:

1. Beat the egg whites until they are stiff.
2. Gradually add the Selati sugar while you continue beating. The mixture will resemble shaving cream.
3. Spread the meringue over the filling, fluffing up the meringue and taking care to cover the all the filling.
4. Bake for 10 minutes at 180ºC until meringue is golden brown.
5. Allow to cool and filling to set for at least 2 hours before cutting.