To make this recipe deconstructed, as shown in the photo, prepare each component separately. Spread the crust on a baking sheet and bake at 350 degrees Fahrenheit (175 degrees Celsius) for 10-12 minutes, or until lightly browned. Prepare the filling and place in a container until ready to use. Prepare the meringue topping, and pipe onto a parchment-lined baking sheet. Bake at 250 degrees Fahrenheit (120 degrees Celsius) for one hour. Turn off oven and leave the oven door closed until the meringues cool. Assemble with fresh fruit right before serving.
• If you prefer a softer crust, either use ground walnuts or bake the crust at 325 degrees Fahrenheit (160 degrees Celsius) for a little less time.
• For a more intense lemon flavor, increase the lemon juice to 1/2 cup or more and increase the sugar to 2/3 cup.
• For an extra creamy lemon filling, add one to two tablespoons coconut oil to the filling mixture when cooking.
Photography: Moishe Wulliger
Food Styling: Renee Muller