Part 5 of 5 Part Christmas Dinner Series: Gluten-Free, Grain-Free, Dairy-Free Lemon Meringue Pie

December 20, 2009 · Filed Under 5 Part Christmas Dinner Series, Recipes 

Lemon Pie 084

The sweet coconut flavour of this crust complements the smooth, rich lemon flavour of the filling, combined with the light fluffy melt in your mouth meringue. For me, this dessert provides a nice light ending to a Christmas meal. If this sounds good to you, get your oven mitts, a large and small mixing bowl, and a sauce pan, then proceed with this recipe and experience some lemon goodness!




Pie Crust

1/2 cup of coconut flour

1/2 cup of shredded coconut

2 and 1/2 tbsp virgin coconut oil measured, then melted

1/2 cup of brown Demerara sugar

1/2 cup of walnuts crushed in food processor (almost to a flour)

Mix ingredients together in bowl, then press into bottom of a stoneware or ceramic pie pan. This crust tends to burn in a metal pie pan.

Lemon Filling

1 and 1/4 cups white sugar

2 cups of water

1/2 tsp sea salt

6 tbsp potato starch

3 egg yolks (lightly beaten)

1/2 tsp coconut oil measured, then melted

1/2 cup freshly squeezed lemon juice

1 tbsp grated lemon rind

1 and 1/2 tsp of Knox gelatin

Mix the sugar, salt, gelatin, and potato starch in the bottom of the sauce pan. Gradually, stir in water while whisking with a whisk. Bring to a boil over a medium high heat while stirring constantly.Once boiling, reduce to medium low and continue stirring for about 3-4 minutes. It will start to thicken. Then add oil and whisk until blended. Then add a couple of tsp of hot mixture into egg yolks, stir well, then add to hot mixture and whisk it. Continue stirring on heat for 2-3 minutes (to cook egg in mixture, then add lemon juice and rind. Stir well for 1-2 minutes. Remove pot from heat and gently pour into the pie pan with the prepared crust. Place in the fridge to cool while you prepare the meringue.


3 egg whites (at room temperature)

1/4 tsp grain-free, diary-free cream of tartar

6 and 1/2 tbsp white sugar

Beat egg white with cream of tarter until stiff peaks form when beater is taken out. Then continue beating while slowly adding sugar. Eventually, peaks will become shiny and peaks will form again when beater is removed. Pour onto filling and bake at 350 Fahrenheit for 10 –12 minutes (sometimes longer) until meringue is golden. Sit at stove and supervise until the peaks are a golden brown (it can burn easily). Let cool, then serve, or refrigerate. Enjoy!


2 Responses to “Part 5 of 5 Part Christmas Dinner Series: Gluten-Free, Grain-Free, Dairy-Free Lemon Meringue Pie”

  1. Nicole on April 28th, 2010 4:48 pm

    We at Gluten Free Promise look forward to trying this recipe for a BBQ we are hosting this summer! Thanks!

  2. Shelly on April 28th, 2010 5:25 pm

    Great! This recipe is going into our local newspaper with some information about gluten intolerance next week. I hope it helps to increase awareness. It is my favorite GF recipe.
    Take care and enjoy your summer,

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