1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1 /2 cup coconut milk
4tbs arrow root
5 egg yolks
5 egg whites
2tbs maple syrup
2 and a half cups crushed pecans
1/4 tsp ground cinnamon
4 tbsp unsalted butter melted
Chill crust in fridge until hard. Then add filling.
Pre-heat oven to 325 degrees Fahrenheit.
Place lemon juice, lemon rind and maple syrup in a medium size pan on low heat.
In a small bowl, combine coconut milk and arrow root powder. Add to lemon juice mixture, stirring consistently until simmering.
Beat egg yolks together in a small bowl then add to simmering lemon mixture, stir constantly for 3-4 minutes, or until mixture has thickened. Pour into a pie dish.
To make the meringue, beat the egg whites and maple syrup in a medium size mixing bowl until stiff peaks form.
Spoon the meringue on top of the lemon filling then place into oven and bake for 8-10 minutes, or until lightly browned.
Cool before serving.