• Preheat oven to 400°F

  The rack should be in the middle of the oven.

  Place the frozen gluten free pie plate on the large baking pan lined with parchment paper. Allow to defrost for 5-10 minutes.

  Gently press a fork all around the bottom and sides of the pie shell.

  Cover the pie shell with a piece of parchment to keep it from overcooking.

  Bake pie shell for 10 minutes.

  Remove and let cool for 5 minutes before filling.
• Turn oven down to 350°F and move the rack down one.

Lemon Tart Mix

• In a medium size pan, add the water, lemon juice, lemon zest, butter and salt. Set at medium to low heat for 5 minutes.

  Add in the cornstarch and whisk well. Once you see a few chunky gel like pieces, start to whisk faster and as soon as you see it thicken, Take it off the heat and continue whisking until smooth.

  Set aside to cool for 5 minutes.

Meringue

• In a medium size mixing bowl, add the chickpea juice and use the mixer on low speed for 2 minutes.

  Turn the speed up 1 and mix for 1 minutes

  Turn the speed up 1 more and mix for another 2 minutes. It should be starting to thicken and grow.

  Keep the mixer going and add in the cream of tartar for 1 minute.

  Keep the mixer going and slowing add in the maple syrup.

  Mix for 5 minutes. Peaks should be well formed.
  
• Using a spatula, fold in 2 large scoops of the merengue to the lemon tart mix.

  Doesn't have to be perfect.

  Pour into the prepared pie shell.
  
• Use the spatula and gently add the meringue to the top of the pie and form peaks. You may not use up all of the meringue.

  Bake for 15 minutes or until the meringue gets a slight colour. Do not let burn. Some ovens are hotter than others.

  Remove from oven and let cool for 5 minutes.

  Serve.
  
• Store unused pie portions covered in the fridge up to 2 days.