Paleo Lemon Meringue Pie
Lemon meringue pie is one of those showstopper desserts that most people assume is off the table once they start eating grain-free and refined-sugar-free — but this version proves otherwise. The crust comes together from almond flour, shredded coconut, and coconut oil, pressing into a golden, toasty shell that holds up beautifully under the filling. Instead of cornstarch and white sugar, the silky lemon curd is thickened with arrowroot starch and sweetened entirely with honey, while full-fat coconut milk gives it that rich, custardy body you expect. The meringue is a proper Swiss-style version — egg whites and honey are warmed together over a double boiler to a safe temperature before being whipped into tall, glossy peaks, so there's no compromise on food safety or texture. A quick pass with a kitchen torch caramelizes those peaks into something genuinely dramatic. The whole pie serves 8, making it an ideal centerpiece for a dinner party or a weekend project worth every step. Bright, tangy, and cloud-topped, this is the kind of dessert that makes people ask for the recipe before they've even finished their slice.
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Learn more →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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