• 1 cup spelt flour
  • 1 cup rolled oats
  • 1/4 cup rice bran oil
  • 2 tbsp + 2 tsp apple juice concentrate
  • 1/4 cup lemon juice
Lemon filling
  • 3/4 cup lemon juice
  • 1/2 cup apple juice concentrate
  • grated rind of 1 lemon
  • grated rind of 1 orange
  • 1 1/4 cups of water
  • 1/2 cup cornflour
  • 2 egg yolks
Meringue topping
  • 4 egg whites
  • 3/4 cup raw almonds, finely ground
  • 1 tsp vanilla essence
  • 2 tablespoons apple juice concentrate


  1. Preheat the oven to 200 degrees celcius
  2. Combine all pastry ingredients in a food processor. Blend until pastry binds together.
  3. Roll pastry out to fit a fluted pie dish. lift pastry onto dish and lower edges in, pressing to fit mold so that it is an even thickness.
  4. Bake for 10-15 minutes. Cool.
  5. For lemon filling, combine lemon juice, apple juice concentrate, orange and lemon rind and 1 cup of water in a small saucepan and bring to the boil.
  6. Combine the remaining water with the cornflour and egg yolks to form a thin paste. Stir into the lemon mixture and stir continuously until it boils and thickens. Boil for a further 1 minute and cool slightly.
  7. Pour into the pastry base and leave to set.
  8. Ensure that lemon filling is completely cool, then begin the meringue topping.
  9. Beat eggs whites until stiff peaks form. Add all of the other ingredients separately, combine well but do not over mix.
  10. Spoon on top of the lemon filling. Bake for 10-15 minutes or until the top has browned.
  11. Serve at room temperature for the best flavour. Store in the fridge for up to a week.


  • Substitute apple juice concentrate for xylitol or agave syrup.
  • Try using lime instead of orange for a zestier pie.

This recipe is wheat free, dairy free, sugar free and naturopath friendly!