1/4 cup coconut oil, ghee, or pasture butter, melted
Sweetener options: 1/2 cup Just Like Sugar Baking (chicory inulin-lowest glycemic impact) or 3 Tablespoons coconut sugar
1 tablespoon vanilla extract
Stevia options: 15-20 drops pure liquid stevia or 1 1/2 teaspoons stevia glycerite, or to taste Note: Each stevia brand is different, so start small and add. (We do not recommend "stevia" products that are in maltodextrin, sugar, or sugar alcohol bases. Read labels!)
A little less than 1 tablespoon fish or beef gelatin
3 drops lemon essential oil
1/4 teaspoon of high mineral sea salt
Instructions
Press the no bake pie crust into a 9 inch pie pan and set this on a flat shelf in the refrigerator until you are ready to add the filling.
For the filling:
Juice enough lemons until you have 1/2 cup juice. Combine all of the ingredients in a blender, except for the gelatin. Turn the blender on a low speed and add the gelatin while it is blending, otherwise it will clump permanently. Pour blended filling into a medium pot and cook on the stove over medium-high heat until boiling, stirring constantly. This could take about 5-10 minutes.
Let cool a few minutes and then taste for sweetness and tartness. You can add more sweetener, lemon juice or lemon essential oil if you want the flavor to be sweeter or more tart. Start with less stevia, working your way up to the desired level of sweetness. Too much stevia will ruin it, and every brand is different. Adding another type of sweetener helps round out the stevia flavor. Each sweetener makes a completely unique flavor so play with different combinations. Dates, honey, monk fruit extract and maple syrup are other options.
Important last step: Pour the cooked filling back into the blender and blend until smooth.
Finally, pour the filling into the crust lined pie pan. Place the pie in the refrigerator for about an hour to let the filling set. You can also put it in the freezer if you need it to set faster.