This grain and dairy free Lemon Meringue Pie is the perfect gluten free dessert on a spring day! Filled with a luscious lemon curd on a coconut flour crust.
Gluten Free Lemon Meringue Pie
Lemon Meringue Pie always reminds me of my mom—it was her favorite dessert when I was little and she loves having it on her birthday in June. This also reminds me of summers in New England—warm days paddle boarding on the river, Rhode Island beach days, and iced coffees on the back porch. Its a little bittersweet to think about all of these things, but I’m hopeful it won’t be long before the world feels familiar again.
I’ve never been a pie person, or a meringue person, but I wanted the challenge of trying to make this lemon meringue pie using Paleo ingredients, and I was feeling homesick and needed a little slice of home (no pun intended.)
Between dropping this pie, running out of eggs, forgetting it in the oven, and making a bad meringue 4 times, I’ve definitely had my share of Lemon Meringue Pie for the rest of my life (thankfully I finally got it spot on for you guys.) Although I suppose I’m going to need to make this again for my mom when I can see her again…but that will definitely be the last time.
As a food photographer I have to say I’m loving this Lemon Meringue Pie. How can you not want to capture those beautiful toasted peaks? Worth it all for sure.
Tips for making Gluten Free Lemon Meringue Pie:
-
Use room temperature eggs, especially for the meringue!
-
Make sure you strain the curd to get the lumps out
-
Don’t cut into this prematurely—you want to give it a chance to set properly.
Other things to do with this Gluten Free Lemon Curd:
- Make mini Gluten Free Lemon Tarts
- Eat it with berries and coconut whipped cream
- Put it over Gluten Free Pancakes
- Mix a tiny bit in a smoothie
- Spread it on toast or muffins
Other Paleo Lemon Recipes:
- Lemon Shortbread Cookies
- Lemon Pound Cake bars
- Lemon Collagen Energy Bites
Lemon Merengue Pie
This grain and dairy free Lemon Meringue Pie is the perfect gluten free dessert on a spring day!
PREP TIME 10 minutes
COOK TIME 40 minutes
TOTAL TIME 50 minutes
SERVINGS 8
INGREDIENTS
Crust:
- 1 cup coconut flour
- 1/2 cup coconut oil
- 1 egg
- 2 tbsp honey
- 1/4 tsp salt
Filling:
- 3 eggs
- 1/2 cup lemon juice
- zest from 1 lemon
- 6 tbsp honey
- 1/3 cup coconut oil
Meringue
- 3 egg whites large
- 3/4 c sugar
- 1/4 tsp cream of tarter
INSTRUCTIONS
-
Preheat oven to 350 F and prepare a 9 inch pie pan with non-stick spray.
-
To prepare crust use a fork to cut the coconut oil into the flour until crumbly. Stir in egg, honey, and salt until well combined, adding 1-2 Tbsp water if needed. Allow to sit for 5 minutes so the coconut flour can absorb and then press the crust into the prepared pan.
-
Bake for 10-12 minutes, or until lightly golden brown.
-
Place egg yolks, honey, lemon zest, lemon juice, and coconut oil into a small saucepan over medium heat. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks to prevent the egg yolks from curdling. Whisk and cook until the mixture is thick and can coat a spoon, about 10 minutes.
-
Use a cheesecloth or fine mesh strainer to strain the curd and remove any lumps. Pour the prepared curd into the pie crust and smooth with a spatula. Place in the fridge to set.
-
Make meringue by placing all ingredients into a heatproof mixing bowl. Heat about 1-2 cups of water in a small pot to boiling. Place the bowl over the pot of boiling water and whisk the ingredients together until the sugar melts. Remove from heat and use a hand held mixer to beat the meringue on high until stiff peaks form.
-
Top the pie with the meringue, using a spatula to make peaks. Use a kitchen torch to toast the peaks, or broil for about 5 minutes, watching carefully.
0 Comments