This tart and buttery Lemon Meringue Pie is at the top of my dessert list. When it comes to lemony desserts, I can’t get enough. Whether you’re keeping kosher for passover or looking to go gluten-free this year, my Lemon Meringue Pie recipe is all kinds of decadent.
I use a mixture of quinoa flour, almond flour, nuts, and coconut oil to get a fabulous buttery crust. I have to say, my favorite part is the pillowy toasted meringue topping that’ll impress the hell out of your guests!
Ingredients for the Crust:
- ¾ cup walnuts
- ¾ cup pecans
- ¾ cup almond flour
- 6 tablespoons quinoa flour see Note
- ¼ cup apricot preserves
- 1/3 cup coconut oil melted and cooled slightly, plus more for the pan
- 1 teaspoon cinnamon
- ¼ teaspoon Kosher salt
Ingredients for the Filling (recipe adapted from the Food Network):
- 1 cup sugar
- 5 tablespoons cornstarch
- ½ teaspoon Kosher salt
- ½ cup fresh lemon juice plus 1 tablespoon lemon zest
- ½ teaspoon almond extract
- 1 ½ cups water
- 4 large egg yolks
- 3 tablespoons unsalted butter cut into small pieces
Ingredients for the Meringue:
- 5 large egg whites
- ½ cup sugar
- ¼ teaspoon cream of tartar
- Pinch of Kosher salt
- ½ teaspoon almond extract
For the Crust:
- Position a rack in the middle of the oven and preheat to 350°F.
- Place all of the ingredients into a food processor and pulse to combine until the mixture looks like coarse wet sand.
- Coat the inside of a 9” tart dish with coconut oil, then firmly press the crust on the bottom and up the sides of the dish.
- Bake until the crust is golden brown and smells toasty, 20-25 minutes. Let cool completely. At this point the crust can be wrapped in plastic wrap and stored at room temperature for up to 3 days.
For the Filling:
- Mix the sugar, cornstarch, and salt together in a medium-sized saucepan. Add the lemon juice, water, and almond extract and whisk to combine. Place over medium heat and cook, gently whisking, until the mixture is thick and begins to bubble.
- Whisk the egg yolks in a medium-sized mixing bowl. Temper the sugar mixture slowly into the yolks, by adding roughly ¼ cup each time, whisking in between, until the entire sugar mixture is combined with the yolks.
- Return the mixture to the saucepan and set over medium-low heat. Bring the mixture to a simmer and cook for 30 seconds. Turn off the heat and stir in the butter and zest until completely melted.
- Pour the mixture into the pie crust and cover with plastic wrap, making sure it is pressed down directly onto the surface of the filling. Refrigerate until completely cooled, at least 2 hours and up to 2 days ahead of time.
For the Meringue:
- Place the egg whites in a bowl of a stand mixer with the sugar, cream of tartar, and salt. Place over a pot filled 1-2 inches high with simmering water, making sure the bowl does not touch the water. Whisk until the sugar is melted.
- Transfer the bowl to the stand mixer fitted with the whisk attachment and add in the vanilla. Whisk on medium-high speed until stiff peaks form.
- Remove the plastic wrap from the pie and mound on the meringue. Spread to the edges of the pie crust, completely covering the filling. Toast the meringue using a kitchen torch, if you have one, or broil in the oven until the meringue is golden brown, 1 to 2 minutes.
- Let cool to room temperature before serving. The pie can be kept in the refrigerator for one day.