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Paleo Lemon Meringue Pie -

Lemon Meringue Pie

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Classic Lemon Pie, but grain and nut free



Shortbread Pastry

  • 3/4 cup coconut flour
  • 1/8 cup arrowroot powder
  • 1/4 cup maple syrup
  • 1/4 vanilla bean scraped out
  • 1/4 cup butter
  • 2 tbsp coconut milk full fat
  • 2 egg whites
  • pinch of salt

Lemon filling

  • 6 egg yolks
  • 1/3 cup maple syrup
  • 1/4 cup tapioca starch
  • 1 cup water
  • 2 lemons zest and juice
  • 2 tbsp butter or ghee

Meringue topping

  • 4 egg whites
  • 1/4 cup maple syrup


Shortbread Pastry

  1. Combine ingredients in a food processor or hand mixer until its crumbly. Press lightly into a pie pan
  2. Bake at 350 F for 10 min, set aside

Lemon filling

  1. Whisk the maple syrup and tapioca in a medium saucepan.
  2. Whisk in cold water.
  3. Have the other ingredients measured, ready to go.
  4. Bring the maple/tapioca to a simmer over medium-high heat, whisking as it cooks, until the mixture thickens.
  5. Add egg yolks while whisking.
  6. Whisk in the lemon juice and rind stirring until the filling return to a simmer.
  7. Turn off burner, whisk in the butter then immediately pour over the shortbread crust, filling will set up more once cooled, and the shortbread crust will also soften until cooled.

Meringue topping

  1. Mix egg whites over low heat with a hand mixer on high for 3 min.
  2. Add maple syrup and continue to beat on high for 4 more min.
  3. Stiff peaks will form and it will become opaque.
  4. Spoon over lemon filling, run a skewer in a circle to help attach meringue.
  5. Bake 350F for 20 min or until golden.


Timing is important, if the lemon filling cools too much before you add the meringue, moisture will form and the meringue will fall off.

  • Category: Dessert
The Primal Desire