- 130g plain flour
- 100g ground almonds
- 90g castor sugar
- 125ml coconut oil
- pich salt
- 40g cornflour
- 120g castor sugar
- 4g agar-agar
- 1g ground turmeric
- 60ml lemon juice
- 500 ml coconut milk
- 100ml aquafaba
- 2 lemons, zest
For the base
mix the flour, ground almonds, 70g of the sugar, the coconut oil, and a pinch of salt.and press the mixture into a 25 cm diameter cake tin.
oven bake at 180°C for 20 minutes.
Leave to cool in the tin.
For the filling,
In a pan stir together lemon juice, zest, coconut milk, turmeric, agar-agar, sugar and the cornflour to form a smooth mixture.
Bring to the boil over a low heat, stirring continually, and simmer for one minute.
Pour the filling over the base and distribute evenly.
Refrigerate for at least an hour.
Beat the aquafaba with 20g of the sugar and a few drops of lemon juice until light and fluffy.
Finish the pie with the meringue and lemon zest.
Remove from the cake tin and cut into portions.