One slice of this lemon pie is simply not enough (seriously it’s THAT good!)
Preheat the oven to 180C. In a large mixing bowl, combine the flour, ground almonds, sugar, coconut oil and salt. Mix until you have a grainy texture.
Gently press the mixture into the bottom of a springform cake pan. Bake until golden brown (around 20 minutes) and leave to cool.
In a saucepan, combine the corn starch, sugar, agar agar, turmeric and salt. Mix in the lemon juice, coconut milk and lemon zest and bring to a boil, stirring constantly until the mixture thickens.
Pour the mixture on to the crust and place in the fridge to cool and set. Serve with lemon slices on top.