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 for the lemon curd
- For the lemon curd, if you see the eggs beginning to scramble remove from the heat. Hopefully you will catch it in time as it’s hard to recover it if not.
- Especially for the meringue, the utensils should be super clean and dry.
- It is important not to get even a tiny bit of yolk in the egg whites when whipping meringue.
- Don’t over beat the eggs-this will ruin the meringue topping. Stop once you have stiff peaks and a glossy texture.
- Once cool, place the lemon meringue pie in the fridge in its tin for as long as you can before removing. This will ensure that the cake is fully set.
My mother-in-law is a retired pastry chef and the queen of meringues so I have a lot to live up to with this one!
|Prep Time||20 minutes|
|Cook Time||30 minutes|
- 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
- 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.
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