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
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 Merengue Pie
This grain and dairy free Lemon Meringue Pie is the perfect gluten free dessert on a spring day!
- 1 cup coconut flour
- 1/2 cup coconut oil
- 1 egg
- 2 tbsp honey
- 1/4 tsp salt
- 3 eggs
- 1/2 cup lemon juice
- zest from 1 lemon
- 6 tbsp honey
- 1/3 cup coconut oil
- 3 egg whites large
- 3/4 c sugar
- 1/4 tsp cream of tarter
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.