Preheat your oven to 180°C (350°F) and grease a 9-inch pie dish. To make the crust, combine the almond flour, coconut flour, melted coconut oil, egg, vanilla extract, and salt in a bowl.
Mix until a dough forms. Press the dough into the bottom and up the sides of the prepared pie dish. Prick the crust all over with a fork.
Bake the crust for 10-12 minutes, or until lightly browned. Remove from the oven and let cool. In a saucepan, combine the lemon juice, lemon zest, rice malt syrup, cornstarch, coconut oil, and egg yolks. Whisk until smooth. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil. Pour the lemon filling into the cooled crust and smooth the top.
To make the meringue, beat the egg whites and cream of tartar in a mixing bowl until frothy. Gradually add the rice malt syrup, beating continuously, until stiff peaks form. Spoon the meringue over the lemon filling, spreading it out to the edges of the crust.
Bake the pie for 10-12 minutes, or until the meringue is lightly browned. Remove the pie from the oven and let it cool to room temperature.
Once the pie has cooled, chill it in the refrigerator for at least 2 hours, or until set. Serve and enjoy your delicious sugar-free lemon meringue pie!
Note: Store any leftovers in the refrigerator for up to 3-4 days.
I Quit Sugar
July 07, 2023
Hey Ruth, arrowroot powder will work just like cornstarch, and you can use it in a 1:1 ratio. Happy baking!