Rita's Lemon Meringue Pie

Crust

50 g coconut flour

2 tablespoons xylitol

25 g bu;er

1/4 tsp xanthan gum 1/4 tsp salt

1 egg

Filling

1 cup Xylitol

6 tablespoons unsalted bu;er at room temperature

2 whole eggs

2 egg yolks (keep the egg whites for the meringue topping) 2/3 cup of lemon juice

1 tsp grated lemon zest.

Meringue topping: 2 egg white

2 teaspoons powdered xylitol (use your coffee grinder) Pinch of bicarb

Method Crust:

Cobine the cococnut flour, Xylitol, xanthan gum and salt.

Rub the butter through with your fingers

Add the egg and make into a dough

Press into a pie dish and prick the pastry

Bake @ 180C for 20 minutes

Method Filling:

In a large bowl, beat the xylitol and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice. The mixture will look curdled, but it will smooth out as it cooks.

In a medium, heavy-based saucepan, cook the mixture over low heat un[l it looks smooth. (The curdled appearance disappears as the bu;er in the mixture melts.) Increase the heat to medium and cook, s[rring constantly, un[l the mixture thickens, about 15 min. It should leave a path on the back of a spoon. Don't let the mixture boil.

Pour into the pastry crust and allow to cool down.

Meringue Topping:

Whisk the eggs, xylitol and bicarb un[l they form s[ff peaks.

Pipe on to the top of the pie

Return to the oven and allow to brown on top

Place in the fridge once cool

Serve cold

Serves 8