This showlete-worthy pie starts with a toasted almond flour and coconut crust, pressed firm and golden before it ever meets the filling. That crust cradles a bright, tangy lemon curd made rich with coconut milk and coconut oil, thickened to a silky, spoon-coating set with arrowroot starch and sweetened simply with honey. On top, a cloud of Swiss meringue — whipped to glossy, stiff peaks and torched until the peaks turn deep golden — adds that classic dramatic finish without any fuss. Chilling the curd fully before meringue-ing and toasting keeps every slice clean and picture-perfect. It’s an easy one to add to a dairy free dessert rotation, delivering all the sweet-tart, pillowy contrast of a classic lemon meringue pie in every bite.
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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.
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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