Lemon Meringue Pie

Easy to make & even easier to eat.

Save 15% off all honeys, syrups, molasses and agaves at Flannerys North Lakes…

Preheat oven to 180 degrees.
For the crust, combine all ingredients in a food processor, pulsing on high until the mixture resembles bread crumbs. Press into a lined pie dish and bake for 15 minutes or until the crust is set.
For the filling, in small saucepan over low heat combine the honey, arrowroot, salt & water, whisking until the mixture begins to thicken. Once the mixture starts to simmer add in the egg yolks one at a time whisking quickly to ensure they don’t cook. Follow with the zest, lemon juice & coconut oil. Bring the mixture to the boil, constantly stirring until the mixture is quite thick.
Remove from the heat and set aside.
For the meringue, whisk the arrowroot with 1/3 cup water in a small saucepan over medium heat. Let the mixture simmer and thicken, & once it turns clear remove from the heat & set aside.
Whisk the honey and cream of tartar together in a small bowl. Using electric beaters beat the egg whites and vanilla in a large mixing bowl until they start to form soft peaks. Whisk in the honey mixture, 1 tablespoon at a time until combined. Repeat with the arrowroot mixture. The meringue should form stiff peaks.
Spoon the lemon filling into the pie crust. Using a spatula spread the meringue mixture on top (alternatively you can use a piping bag). Bake for 20 minutes or until the meringue is golden brown. Cool to remove temperature before serving.