Lemon Meringue Pie
A new take on this classic dessert that is free of gluten, grains and refined sugar!
Servings Prep Time
10 20 minutes
Cook Time
30 minutes
Servings Prep Time
10 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
Lemon Curd
  • 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
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the pastry tin with coconut oil.
  3. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
  4. Bake for 15 mins or until the crust is lightly golden.
  5. 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.
  6. 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.
  7. Meanwhile make the meringue. Turn the oven up to 200°C Fan, 180°C electric, 356°F or gas mark 6.
  8. 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!
  9. Place the lemon curd over the crust once cool and then top with the meringue either using a piping bag or two spoons.
  10. 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.