The inspiration for this lemon meringue pie comes from Darina Allen of Ballymaloe’s version. Her version of course, was full of sugar and gluten so I have created this recipe after much trial and testing. It is my husbands’ and father-in-law’s favourite dessert and they’ve both said that my version is better than the original. They never would have guessed it was gluten, grain and refined sugar free if I hadn’t told them. A good boost for the pride! This dessert can be temperamental and I have had some failures. Important things to note : All eggs should be at room temperature-including…

Prep Time | 20 minutes |
Cook Time | 30 minutes |
Servings |
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- 2 cups (300g) Blanched Almond Flour
- 2 tablespoons Coconut oil, melted
- 1 tablespoon Vanilla extract* *Make sure there is no sugar added.
- 1/4 teaspoon Sea salt
- 3 Free range eggs
- 1/2 cup (Juice of 3 lemons) Fresh lemon juice
- 1 lemon Zest
- 1/4 cup (85g) Raw honey
- 1/3 cup (75ml) Coconut oil, melted
- 3 Free range egg whites
- 3 tablespoons Raw honey
Ingredients
Crust
Lemon Curd
Meringue
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- Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
- Grease the pastry tin with coconut oil.
- Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
- Bake for 15 mins or until the crust is lightly golden.
- For the lemon curd, beat the eggs well in a bowl. Place the melted butter or coconut oil, honey, lemon juice and zest in a saucepan and stir in the eggs.
- Heat over a low heat (if too hot the eggs will curdle) until the mixture begins to thicken and coats the back of a wooden spoon. This should take roughly 8-10 minutes. Once ready pour into a bowl and allow to cool.
- Meanwhile make the meringue. Turn the oven up to 200°C Fan, 180°C electric, 356°F or gas mark 6.
- Using a very clean and dry bowl and an electric mixer, beat the eggs and honey on high until the mixture forms stiff peaks and develops a glossy texture. This usually takes roughly 4 minutes using an electric mixer at high speed but this will vary according to what you use. Be careful not to over-beat the eggs!
- Place the lemon curd over the crust once cool and then top with the meringue either using a piping bag or two spoons.
- Bake for 5-6 minutes. Keep a close eye on it! For best results, refrigerate in the baking tin for as long as possible before cutting.