- 1 cup tightly packed almond flour
- 1/2 tbsp golden flax meal
- 1.5 tbsp water
- 1 1/2 cup non-dairy milk
- 2/3 cup maple syrup
- zest of 2 lemons
- juice of 2 lemons (1/2 cup)
- 1/2 cup tapioca starch
- 1 tsp agar powder
- 1 tsp turmeric
- 1/4 cup aquafaba (chickpea brine)
- 1/2 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/3 cup cane sugar
- Preheat your oven to 350 degrees F.
- Begin with making your crust. Combine water and ground flax in a small cup and let it sit for 10 minutes. Add almond flour to a food processor and blend. While it is spinning, pour in the flax mixture until the crust comes together nicely. The dough should be smooth. If it is slightly dry you can add a bit of water, 1 tsp at a time.
- Transfer the dough into an 8×8 square pan (does not need to be greased). Spread the dough out very evenly in the pan with your hands. You want a nice even layer for even cooking.
- Bake your crust for 15-20 minutes. Ensure the crust does not burn.
- While the crust is baking, make your lemon curd. Combine all ingredients in a sauce pan and whisk to combine. Bring to a boil on the stove. Heat will make the mixture very thick. As soon as it starts to thicken nicely, take it off the heat and transfer the mixture into a bowl to stop the cooking process.
- Remove the crust from the oven. Pour the lemon curd into the pie crust and set aside.
- Place the pan into your fridge and allow it to cool until the lemon becomes more firm – about 30 minutes.
- To make the meringue, pour the aquafaba, cream of tartar, and vanilla into a stand mixer and beat on high until soft peaks begin to form. This will take a few minutes. When soft peaks form and the mixture begins to thicken, add the sugar a little bit at a time. Keep the mixer on high and beat until stiff peaks form.
- Cut 9 equal lemon squares. Be delicate!
- Pour the meringue into a piping bag and pipe a large dollop onto each square. If you don’t have a piping bag, you can get creative and use a spatula to create peaks, or any other desired design.
- Turn your oven on broil. Place your squares on a baking tray and pop them in the oven to cook until the meringue begins to brown and firm up. Do not overcook as this mixture can burn very quickly. Watch it carefully carefully! This process will only take a few minutes.
- Remove the squares from the oven. Let it cool. Cut, serve, and most importantly, enjoy!
For personal meal plans or nutrition advice from a Registered Holistic Nutritionist, you can contact me at firstname.lastname@example.org