Lemon Meringue Pie

Using up that Irish moss paste propelled me to make more pie. Not that I needed it. This is my favorite pie. I am a huge fan of lemon. It's my favorite flavor of any. Making a raw meringue isn't easy and may not fool the pie connoisseur, but I am very happy to have something close to that taste that can form 'peaks' typical to a good meringue.

Lemon meringue pie was the first raw dessert I ever had at Cafe Gratitude in San Francisco. This recipe is a variation on that idea.

Crust:
2 c. cashews chopped to flour in Vitamix
2 T. agave
pinch of sea salt

Combine ingredients and press into a pie pan.

Filling:
1/4 cup Irish moss paste (see below)
1 1/2 c. lemon juice
1/4 c. agave
pinch of tumeric for yellow color

Blend all ingredients in a high speed blender. Pour over crust. Dehydrate pie for twelve hours at 105 degrees or until filling is springy to the touch.

Irish Moss Paste:
1 c. soaked moss in seaweed form (not in flakes or powder)
1/4 c. water
2 T. agave
1/2  t. lemon juice

Soak moss for about three hours. Blend all ingredients in a high speed blender. Paste should be pretty thick and will thicken more in the refrigerator. 

Glaze:
3/4 c. Irish moss paste
1 c. coconut milk
1/2 c. shredded coconut
1/2 c. soaked cashews
1/4 c. agave
1 T. lemon juice
1 t. vanilla
pinch of sea salt
2 T. lecithin
1/4 c. coconut oil in liquid form
1/4 c. coconut butter softened

Blend all ingredients except lecithin and coconut oil and butter. Once the other ingredients are well combined, add lecithin and coconut oil and butter. Incorporate well. Pour meringue into a shallow pan and refrigerate until hardened.  This may take up to three hours. When the meringue feels set, use a spatula to spread it onto the pie filling. The pie filling should be set enough to hold the meringue. Peak the meringue with the back of a spoon.