Lemon chiffon pie

Crust (Almond Flour Base):

• 1 ½ cups almond flour

• 3 tbsp coconut oil (melted) or vegan butter

• 1 tbsp erythritol or monk fruit sweetener

• Pinch of salt

Instructions for Crust:

1. Preheat oven to 175°C (350°F).

2. Mix all crust ingredients in a bowl until crumbly dough forms.

3. Press into a pie pan evenly.

4. Bake for 10–12 minutes until golden. Let it cool completely.

 Lemon Chiffon Filling:

• 1 cup full-fat canned coconut milk

• 1/2 cup fresh lemon juice

• 1 tbsp lemon zest

• 1/3–1/2 cup powdered erythritol (to taste)

• 1/4 tsp turmeric (for colour, optional)

• 1/2 tsp vanilla extract

• 1/4 cup coconut oil or cacao butter (melted)

• 1 tbsp agar agar powder (vegan gelatin alternative)