Lemon Meringue Pie

Easy to make & even easier to eat.

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Ingredients (Crust)

  • 1/2 cup Flannerys Own Organic Coconut Flour
  • 200g Flannerys Own Macadamia Halves
  • 2 TBS Flannerys Own Organic Coconut Oil
  • 1/4 tsp Flannerys Own Fine Himalayan Salt
  • 2 TBS Flannerys Own Organic Honey or sweetener of choice

Ingredients (Filling)

  • 1 cup Flannerys Own Organic Honey or sweetener of choice
  • 1/4 cup Flannerys Own Arrowroot Flour
  • 1/8 tsp Flannerys Own Fine Himalayan Salt
  • 1 1/4 cups water
  • 6 large egg yolks
  • 1 TBS lemon zest
  • 1/2 cup fresh lemon juice
  • 2 TBS Flannerys Own Organic Coconut Oil

Ingredients (Meringue)

  • 1 TBS Flannerys Own Arrowroot Flour
  • 1/4 tsp cream of tartar
  • 1/3 cup Flannerys Own Organic Honey or sweetener of choice
  • 4 large egg whites
  • 1/2 vanilla


  • 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.


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