Step 1

Preheat oven to 375F and grease 8" x 8" square baking pan.

Step 2

Place soda crackers in a Ziploc bag and roll out into fine crumbs.

Step 3

In a mixing bowl combine the soda cracker crumbs, Crisco shortening, Bob's Red Mill 1 to 1 Gluten Free Baking Flour and coconut. Mix as for a pie shell.

Step 4

Reserve 2 tablespoons of the base and press the remainder into the prepared 8" x 8" baking pan to form a firm base.

Step 5

Prepare the lemon pie filling altering recipe on box to 3 eggs.

Step 6

Pour the hot pie filling over top of the base.

Step 7

Beat the egg whites, with an electric hand mixer until soft peaks form. Gradually add in the granulated sugar and continue beating for 2 minutes until stiff peaks form.

Step 8

Spread the meringue topping evenly over the hot lemon pie filling being sure to seal the edges.

Step 9

Sprinkle the reserved 2 tablespoons of the base mixture over top of the meringue.

Step 10

Bake in the preheated 375F oven for 15 - 18 minutes or until the meringue topping is golden brown.

Step 11

Remove from oven and allow to cool completely before serving. You can serve it slightly warm but it will not hold its shape as well.

Step 12

Once cooled slice into squares.

Step 13

Serve and enjoy!