Lemon Meringue Pie

Easy to make & even easier to eat.

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

Click here to find out more!

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.


Related Recipes

Macadamia Nougat

Nougat is texture heaven being simultaneously chewy and crunchy. While it’s generally known for being sugar-laden, this version is protein-packed with nuts, almond and peanut butter. Plus, it contains the natural fibres and sweetness from dates. Nougat is delicious and ...

read more

share this with friends

Easy Vegan Cheesecake

You’ll love this healthy vegan cheesecake that not only tastes amazing but is so simple to make! Enjoy filling up on the protein from nuts and fibre from dates. You’ll find this recipe fast becomes a last-minute saviour when you ...

read more

share this with friends

Superfood Breakfast Mix

A Flannerys take on Jamie Oliver’s granola dust recipe, this breakfast mix is an essential superfood staple in the pantry! Oats provide plenty of energy and heart-healthy beta glucans to help last you throughout the day. Nuts and chia seeds ...

read more

share this with friends