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Jill's Lemon Meringue Pie

• One 8-inch spelt pie crust (baked):
• 3 Tablespoons olive oil
• 2 Tablespoons cool water
• 1/4 teaspoons sea salt, if desired
• 1 cup spelt flour (if necessary, add 1 to 2 Tablespoons flour)
  
  Lemon Pie Filling:
  
  
• 1 cup sugar [or BTD compliant substitute]
• 1/4 cup arrowroot powder
• 1 cup water
• 2 egg yolks, slightly beaten
• 2 Tablespoons butter or margarine [or ghee]
• 1 teaspoon grated lemon peel
• 1/3 cup lemon juice
  
  Meringue for 8 inch pie:
  
  
• 2 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 cup sugar [or BTD compliant substitute]
• 1/4 teaspoon vanilla

• 
  To make crust:
  
  
• Preheat oven to 375 degrees F.
• Whisk olive oil, water and sea salt.
• Stir in flour.
• Mix until all is moistened.
• Press into an 8 inch pie plate or roll out with a rolling pin.
• Pick entire bottom and sides with a fork.
• Bake for 12 minutes.
• Make filling while shell is cooling.
• Increase oven heat to 400 F.
• Seperate eggs (keep whites for meringue). Beat egg yolks slightly and set aside.
• Mix sugar and arrowroot powder in a medium saucepan. Gradually stir in water.
• Cook over medium heat while stirring until mixture thickens and boils.
• Boil and stir 1 more minute.
• Gradually stir at least half the hot mixture into egg yolks then pour back into the remaining hot mixture in the pan.
• Boil and stir 1 more minute.
• Remove from heat and stir in butter (or ghee), lemon peel and lemon juice.
• Pour into baked pie shell.
  
  Make Meringue:
  
  
• Beat egg whites and cream of tartar until foamy.
• Beat in sugar, 1 tablespoon at a time.
• Continue beating until stiff and shiny and a peak made with the back of a teaspoon holds.
• Do not underbeat.
• Beat in vanilla.
• Spoon meringue onto hot pie filling and spread over the filling being sure to seal the meringue to the edge of the crust to prevent shrinkage and leakage.
• Make peaks in Meringue with the back side of a teaspoon.
• Bake about 10 minutes or until peaks are gently browned.
• Cool thoroughly away from a draft.