Low Sodium Paleo Lemon Meringue Pie

Total time3 hr 15 min

Prep time40 min

Cook time35 min

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Ingredients

8 servings

For the crust

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup unsweetened shredded coconut
3 tbsp coconut oil, melted
2 tbsp honey
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the lemon curd filling

4 pasteurized egg yolks
½ cup fresh lemon juice (from about 3–4 lemons)
1 tbsp lemon zest
⅓ cup honey
3 tbsp arrowroot starch
¼ cup full-fat coconut milk
2 tbsp coconut oil

For the Swiss meringue

4 pasteurized egg whites, at room temperature
⅓ cup honey
¼ tsp cream of tartar
¼ tsp pure vanilla powder (optional)

Instructions

1
Preheat the oven to 350°F (175°C). In a food processor, pulse the almond flour, shredded coconut, and fine sea salt together until combined, about 5 pulses. Add the melted coconut oil and 2 tbsp honey and pulse until the mixture clumps together and holds its shape when pressed between your fingers.
2
Transfer the crust mixture into a 9-inch pie dish. Using the bottom of a measuring cup or your fingers, press it firmly and evenly across the bottom and up the sides to form a uniform shell about 1/4 inch thick. Bake for 10–12 minutes, until the edges are golden and the crust smells toasted. Remove from the oven and let cool completely on a wire rack before filling.

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