Gluten Free Lemon Meringue Pie


  • ¼ cup butter melted
  • 125ml almond flour
  • 2 eggs
  • ¼ cup SELATI Castor Snow
  • 2ml salt
  • 125ml coconut flour
  • 250ml SELATI Castor Snow
  • 70g butter
  • 2 whole eggs
  • 2 egg yolks (save whites for topping)
  • 160ml lemon juice
  • 5ml lemon zest
  • 4 egg whites
  • 50ml SELATI Castor Snow



Preheat oven to 200ºC
Add almond flour, eggs, sugar and salt to melted butter
Stir in coconut flour
Knead dough with hands and shape into a ball.
Place into 20cm spring form cake tin and press dough into tin creating an edge about 3cm high. Press the base of a glass into the crust to create a smooth surface.

Prick the crust with a fork and bake for 10 minutes

Allow to cool.


Beat the sugar and butter with an electric beater for 2 minutes
Slowly add the eggs and yolks, continue to beat for another minute
Mix in the lemon juice and zest. The mixture will curdle, don’t worry about this.
Pour the mixture into a medium saucepan and cook on a medium heat, stirring constantly. The mixture will thicken, don’t let it boil.
Pour into the pastry shell and allow to cool.


Beat the egg whites until they are stiff.
Gradually add the sugar while you continue beating. The mixture will resemble shaving cream.
Spread the meringue over the filling, fluffing up the meringue and taking care to cover the all the filling.
Bake for 10 minutes at 180ºC until meringue is golden brown.
Allow to cool and filling to set for at least 2 hours before cutting.