Recipe (cake 8-10); dough, for making the base (1 kg pastry) you need;
250 gr. unsalted butter or coconut butter (lactose free).
lemon zest of 1 lemon, only the yellow part of the skin, white part is bitter), a pinch of salt, 500 gr. (spelt) flour, 100 gr. powdered sugar, 4 egg yolks. Food processor with dough hook is the most easy to use.
Sift the flour, cut the (cold) butter into large blocks, sift the sugar, a pinch of salt, lemon zest and turn on the machine on (or begin yourself doing it by hand!).At 1 by 1 the yolks through and let the machine do the work. If the dough remains on the hook stick then you know it is good. Put the smooth dough minimum of 1 hour in the refrigerator (rolled into clingfilm). After that the dough is ready for use.
Keep the egg whites aside for the meringue layer on the cake later on.

For the lemon curt filling; 6 large eggs, 1 extra egg you will need it later for the best pie crust, 200 gr. white caster sugar, 4 lemons (zest-rasp and juices), 125 gr. coconut butter or butter.

Preheat the oven at 190 degrees Celsius;
Use about half of the dough made ​​for the bottom of this pie. Roll out the dough with a rolling pin and cover the (greased) baking pan with it.
Prick with a fork a few holes in the bottom of the cake and cover with baking paper and place the dough in the freezer for 15 minutes. Fill the cake pan then with dried kidney beans to make sure that the dough can not rise while in the oven. Put the cake in the oven for 10-12 minutes with the beans, then remove the beans and cook again for 5-7 minutes. Remove the soil from the oven and brush the bottom with the mixture of a beaten egg. As a result, the soil will not get soft and wet when the lemon curt will be poured in.

Meanwhile, put the rest of the ingredients in a food processor and mix it all together until a frothy and fluffy massa. Pour this into the pie crust and lower the oven temperature to 150 degrees Celsius.
Bake for about 1 hour beautiful golden-brown and firm. Allow the cake to cool down for a couple of hours.

Beat the 4 egg whites with 70-100 grams of powdered sugar with a mixer until you get a beautiful white glossy meringue. Cover the lemon-curt pie with it.
With a hand-gas burner, the meringue layer can be heated, untill you get that nice golden brown crust on it.
The pie is ready to be served! Jummy!