High Fructose Corn Syrup Free Paleo Lemon Meringue Pie

Total time3 hr 15 min

Prep time40 min

Cook time35 min

4.7

(10)

High Fructose Corn Syrup Free Paleo Lemon Meringue Pie

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Ingredients

8 servings

For the crust

2 cups almond flour
¼ cup unsweetened shredded coconut
3 tbsp coconut oil, melted
2 tbsp honey
¼ tsp fine sea salt

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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