Sweetened only with honey and free from any type of grain, this grain free lemon meringue pie was a mainstay treat for my son when he was on the Specific Carbohydrate Diet for two years.
My kids actually prefer this without a crust, so I rarely make it with one unless it’s for show. (Or blog posts!) For this occasion, I added one made from ground pecans. It’s not the fastest and easiest pie in the world to make, but when regular pies are out of the question for you, it’s well worth the effort expended!
The recipe is a combination of “Lemon Meringue Ice-Cream Pie in Toasted Pecan Crust” from Bon Appetit Desserts by Barbara Fairchild and “Lemon Meringue Pie” from Grain-Free Gourmet by Jodi Bager & Jenny Lass. Because it uses so many egg yolks, I always make honey-sweetened Lemon Macaroons at the same time so the whites aren’t wasted. (another post for another day!)
To make the crust, you’ll need:
- 1 1/2 to 1 3/4 cups finely chopped pecans (you can sub almond flour for a different type crust; start with 1 1/2 cups then add more nuts/flour if dough is too sticky)
- 3 tablespoons of cold butter
- 2 tablespoons of honey
Grind all three ingredients together in a food processor until thoroughly mixed. Working gently and with greased fingers, press the mixture on the bottom and up the sides of a lightly greased pie pan.
Bake around 375 degrees for about twelve minutes. Twice during that time, use a greased spoon to gently press the sides back up, as they tend to slide down while baking. Remove from oven and set aside to cool while preparing the filling.
For the filling you will need:
- 9 egg yolks (reserve 4 whites for meringue)
- 3/4 cup honey
- 3/4 cup freshly squeezed lemon juice
- 3/4 cup butter (1 1/2 sticks)
In a double boiler, or in a heavy saucepan over medium low heat, whisk together egg yolks, honey, and lemon juice. Slowly add butter, a few tablespoons at a time, continuing to stir until all of the ingredients are melted and well blended. Cook for another 10 to 15 minutes, stirring every so often. Remove from heat and let cool for about thirty minutes or so while you clean up some dishes or make macaroons from the extra egg whites.
Pour cooled lemon filling into the pecan crust, preheat the oven to 400 degrees, then start mixing your meringue.
- 4 reserved egg whites
- dash of salt
- 1/4 cup of honey
Beat the egg whites and salt until soft peaks form. Add the honey and beat just a little while longer until fully incorporated. Cover the entire top of the pie, making sure it is completely sealed up to the edges of the crust.
Bake for 3 to 5 minutes or until the peaks are golden brown.
Cool to room temperature then store in fridge, bringing out to enjoy whenever the urge for a slice of pie hits!