Bright lemon curd, tangy from fresh juice and zest, sets up thick and silky over a toasted almond flour and coconut crust ā no rolling pin required, just press and bake. The curd itself gets its body from arrowroot starch and rich coconut milk, so it slices clean and holds its shape beautifully once chilled. On top, a billowy Swiss meringue is warmed gently and whipped into stiff, glossy peaks, then torched until the tips turn deep golden brown. Every component here, from the crust to the curd to the cloud-like topping, is built from naturally grain-free ingredients, which makes this a genuinely solid pick for a gluten free dessert table. It's the kind of pie that looks like a bakery showpiece but comes together with simple pantry staples and a little patience for chilling. Serve it cold and freshly torched for the best contrast between tart filling and sweet, toasted meringue.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more ā8 servings
Preheat the oven to 350Ā°F (175Ā°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 10ā12 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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
