Gluten-Free, Vegan Serves 8

• 1 Cup Coconut Sugar
• 2 Tbsp Almond Flour
• 3 Tbsp Cornstarch
• ¼ tsp Sea Salt
• 1 ½ Cups Water
• 2 Lemons Juiced & Zested
• 1 Cup Coconut Yogurt
• ½ tsp Baking Soda
• 2 Tbsp Vegan Butter
• 1 (9-inch) Gluten-free Vegan Pie Crust Baked
• 8 Tbsp Aquafaba (liquid from 1 can of chickpeas)
• 6 Tbsp Whole Earth Stevia Monk Fruit Sugar

Directions:

Preheat the oven to 350 degrees F. Prepare filling: in a medium saucepan whisk coconut sugar, flour, cornstarch, and salt. Stir in water, lemon juice and zest. Cook over medium high heat stirring frequently until it boils. Add in “butter”. Remove a small amount of filling and while stirring slowly add in the yogurt and baking soda. I mix mine together prior to incorporating into filling. Once the yogurt has incorporated a small amount of filling pour all of it back into the pan and bring back to a boil stirring frequently. Once the mixture has begun to thicken remove it from the heat and pour it into the pie shell. For topping: in a metal bowl combine aquafaba and sugar. Using a mixer whip on high for 10-15 minutes or until peaks form. Spoon out meringue over top of filling and bake until golden brown (about 10 minutes).