1/3cupcoconut oilmelted and cooled slightly, plus more for the pan
1teaspooncinnamon
¼teaspoonKosher salt
Ingredients for the Filling (recipe adapted from the Food Network):
1cupsugar
5tablespoonscornstarch
½teaspoonKosher salt
½cupfresh lemon juiceplus 1 tablespoon lemon zest
½teaspoonalmond extract
1 ½cupswater
4large egg yolks
3tablespoonsunsalted buttercut into small pieces
Ingredients for the Meringue:
5large egg whites
½cupsugar
¼teaspooncream of tartar
Pinchof Kosher salt
½teaspoonalmond extract
Instructions
For the Crust:
Position a rack in the middle of the oven and preheat to 350°F.
Place all of the ingredients into a food processor and pulse to combine until the mixture looks like coarse wet sand.
Coat the inside of a 9” tart dish with coconut oil, then firmly press the crust on the bottom and up the sides of the dish.
Bake until the crust is golden brown and smells toasty, 20-25 minutes. Let cool completely. At this point the crust can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
For the Filling:
Mix the sugar, cornstarch, and salt together in a medium-sized saucepan. Add the lemon juice, water, and almond extract and whisk to combine. Place over medium heat and cook, gently whisking, until the mixture is thick and begins to bubble.
Whisk the egg yolks in a medium-sized mixing bowl. Temper the sugar mixture slowly into the yolks, by adding roughly ¼ cup each time, whisking in between, until the entire sugar mixture is combined with the yolks.
Return the mixture to the saucepan and set over medium-low heat. Bring the mixture to a simmer and cook for 30 seconds. Turn off the heat and stir in the butter and zest until completely melted.
Pour the mixture into the pie crust and cover with plastic wrap, making sure it is pressed down directly onto the surface of the filling. Refrigerate until completely cooled, at least 2 hours and up to 2 days ahead of time.
For the Meringue:
Place the egg whites in a bowl of a stand mixer with the sugar, cream of tartar, and salt. Place over a pot filled 1-2 inches high with simmering water, making sure the bowl does not touch the water. Whisk until the sugar is melted.
Transfer the bowl to the stand mixer fitted with the whisk attachment and add in the vanilla. Whisk on medium-high speed until stiff peaks form.
Remove the plastic wrap from the pie and mound on the meringue. Spread to the edges of the pie crust, completely covering the filling. Toast the meringue using a kitchen torch, if you have one, or broil in the oven until the meringue is golden brown, 1 to 2 minutes.
Let cool to room temperature before serving. The pie can be kept in the refrigerator for one day.
Notes
Note: If you cannot find quinoa flour you can substitute extra almond flour or make your own quinoa flour. Take white quinoa and place it in the blender, blending until no chunks are left.