- 225 g butter
- 200 g coconut sugar
- 280 g gluten-free oats
- Salt a pinch
- 65 g almond flour
- For the filling:
- 2 free-range eggs
- 2 free-range egg yolks
- 165 g caster sugar
- 80 g butter, chilled
- 2 lemons, zested and juiced
- For the meringue:
- 3 free-range egg whites
- 110 g caster sugar
Preheat the oven to 180°C and grease a 24 x 18 cm baking tray. Cream the butter and sugar until fluffy. Blend the oats until fine using a blender or food processor, then add to the butter-and-sugar mixture with the salt and almond flour and mix.
Press into the baking tray and bake for 15–20 minutes, or until golden brown. Allow to cool.
To make the filling, whisk the eggs, egg yolks and sugar in a saucepan until smooth, then place the pan over a low heat.
Add the butter, lemon juice and zest. Whisk until thick, about 5–10 minutes.
Strain into a sterilised jar, then chill.
To make the meringue, beat the egg whites until stiff peaks form. Add the sugar 1 T at a time, whisking until stiff and glossy.
To serve, pour the filling over the base. Top with the meringue and blowtorch until golden brown, or place under the grill.
Cook’s note: The filling can be made up to two weeks in advance if stored tightly closed in the fridge. Replace the sugar with xylitol caster sugar for a sugar-free dessert.