Pie Base Method

1. Melt the butter then mix in the almonds and sweetener.
2. Add the egg and mix again. Line the bottom of your pie dish with baking paper, or grease with butter.
3. Cover the dish with the pie base and spread it out evenly. Bake at 180C for 10 minutes, until just golden.

Pie Filling Method

1. Heat the cream in a saucepan until just below boiling.
2. Please do not allow it to bubble.
3. Remove from the heat. Whisk the eggs, egg yolks, and sweetener together in another bowl until pale and fluffy.
4. Add the lemon zest and lemon juice. Stir through.
5. Slowly add a little of the warm cream to the egg mixture, constantly whisking all the time to stop the eggs from curdling or cooking.
6. Keep adding the cream slowly until it is all mixed through.
7. Put the filling back into the saucepan and heat gently until thickened.
8. Once it looks like lemon curd and is as thick as custard, pour it onto the pie base and bake at 180C for 10 minutes.

Meringue Method

1. Whisk the egg whites, sweetener, and vanilla until soft peaks form.
2. Place on top of the pie base and lemon curd, and put back in the oven at 180C for another 10 – 15 minutes to allow the meringue to cook and go golden.
3. I used a blow torch for the meringues after baking.