Healthy Lemon Pie

For the crust, mix the dry ingredients (flour, 1/3 cornstarch, salt and stevia to taste) and add the oil, water, orange juice.

Form a dough and roll out on a floured table.

Place in a buttered mold. Bake in the oven for about 20 minutes until lightly browned. Allow to cool.

For the filling, mix 3/4 of the remaining cornstarch with 7 tablespoons of the almond milk and mix the remaining almond milk with 7 packets of stevia, lemon juice, lemon zest (optional) and the egg yolks in a pot.

Once boiling, add the diluted cornstarch and stir to avoid lumps.

Cook until boiling again and thickened. Transfer to a container and refrigerate. Once cooled, place on top of the dough and refrigerate again.

Next, for the meringue, beat the egg whites using a mixer, add the salt and once they become whiter, add your favorite sweetener.

Dissolve the water with the remaining cornstarch, add the gelatin and bring to a boil in a pot for 1 minute, stirring constantly.

Pour the mixture over the egg whites gradually and then add 1 teaspoon of vanilla extract. Spread the meringue over the pie filling.