• Lemon Meringue Pie


    As with most of the recipes on this site, they have been cleaned up to promote a healthier version of traditional high fat, high calorie dishes. This one is no different but it is still a desert and (although containing far fewer calories than a traditional pie) still needs to be enjoyed in moderation.

    Ingredients – Lemon filling

    • 1 cup fresh lemon juice
    • 5 teaspoons finely grated lemon rind
    • 1/2 cup honey or maple syrup
    • 1/2 cup coconut milk
    • 4 tablespoons arrowroot powder
    • 5 egg yolks

    Ingredients – Meringue

    • 5 egg whites
    • 2 tablespoons honey or maple syrup

    Ingredient – Crust

    • 2 and 1/2 cups pecans, finely crushed
    • 1/4 teaspoon ground cinnamon
    • 4 tablespoons butter


    1. Combine all ingredients for the crust in a bowl. Combine well by hand and transfer the mixture evenly into the base of a pie dish. Press down firmly and chill in the refrigerator until firm
    2. Pre heat oven to 160 degrees Celsius
    3. Heat a saucepan over a medium heat and add lemon juice, lemon rind and honey (or maple syrup)
    4. In a bowl, combine coconut milk and arrowroot powder. Add to lemon juice mixture. Stir continuously until simmering
    5. Beat egg yolks and add to the simmering lemon mixture. Stir continuously for 3-4 minutes or until mixture has thickened. Pour onto pie crust
    6. To make the meringue, beat the egg whites and honey (or maple syrup) in a bowl until stiff peaks form
    7. Spoon the meringue mixture on top of the lemon filling and place into the oven to bake for 8-10 minutes or until top is lightly browned
    8. Cool before serving