This one is dairy free and refined sugar free. Doesn't stop you serving it with whipped cream if you want though!

Pastry

2 c flour

pinch salt

1/3 c + 1 Tbsp / 100 ml olive oil

1/3 c + 1 Tbsp / 100 ml warm water

Curd:

5 egg yolks

2 whole eggs

1 c lemon juice

1/2 c honey

4 tsp cornflour or arrowroot powder mixed with a little water to make a paste

Meringue:

5 egg whites

2 Tbsp honey or granulated sugar

lemon zest to garnish, optional

Preheat oven to 190C. Line a 20 cm pie tin with baking paper and grease the sides.

Mix all the pastry ingredients together in a large bowl until a dough forms. Cover and let sit for 10 minutes.

Tip out onto a floured surface and roll into a circle big enough to line the bottom and sides of your tin.

Transfer into your tin, ensuring even thickness all round. Prick the base all over with a fork. Cover with baking paper and hold down with dried beans or baking beads.

Blind bake the tart shell for 10 minutes. Remove from oven and let cool in the tin. Reduce temperature to 150C.

Meanwhile mix the egg yolks and 2 whole eggs in a small bowl.

In a pot melt the honey over a low heat and stir in lemon juice. Take off the heat and beat in eggs and cornflour paste.

Return to the heat and keep stirring until thick and glossy.

Pour into cooled tart shell and leave to cool.

In a large bowl whisk the egg whites until soft peaks. Whisk in sweetener and continue beating until thick and glossy. Spread all over your pie or transfer to a piping bag and pipe rosettes on top.

Bake for about 10 min until meringue is lightly golden.

Remove from the oven and allow to cool before slicing.