Paleo Lemon Meringue Pie | Gluten-Free + Refined Sugar-Free
This paleo lemon meringue pie has been years in the making – and it was absolutely worth every attempt to get it right. Lemon meringue was my mom’s very favorite pie, the one she requested every single holiday, the one she piled the meringue so high on that it practically touched the ceiling. Making a paleo version worthy of her legacy was not something I took lightly. When I finally got it right, I got choked up. I still do every time I make it.
The crust is my OG Cassava Flour Pie Crust – gluten-free, grain-free, and blind-baked until golden. The filling is a silky, deeply lemony curd made with fresh lemon juice, maple sugar, ghee, and egg yolks, set with just a touch of gelatin for that classic Jell-O-pudding texture I grew up with. And the meringue – an Italian meringue cooked to 150° – is glossy, stable, and absolutely show stopping piled high on top.
The Story Behind This Recipe
We always had homemade pie crusts growing up, but the filling was either the canned or boxed variety. My mom, DeVona, used Jell-O brand lemon pudding for our pies, and I never thought anything of it at the time. So when it came to remaking this recipe for the paleo table, I still wanted that smooth, pudding-set texture from my childhood. That is why you see gelatin in this recipe. The egg yolks alone make a great texture but with just a touch of gelatin, it slices exactly the way I remember.
The meringue was its own challenge. My mom’s method was not exactly traditional – she whipped egg whites with sugar and plopped it cold onto the pie. You know what happened the next day? It slid right off. Technically it was never cooked. It was a fluffy cloud that seeped liquid and eventually disintegrated. To be fair, that pie never lasted more than a day anyway.
The Italian meringue method I use here produces splendid, stable results. If you have a favorite meringue method, go for it but after many attempts over the years at getting this just right, I can tell you this one is the one. Patient, careful, and absolutely worth it.
Tips for Success
- Make the filling a day ahead. Fill the pre-baked crust, press plastic wrap directly onto the surface, and refrigerate overnight. All you need to do on serving day is make the meringue.
- Use fresh lemon juice. No artificial flavors here – the real, vibrant lemon flavor comes through because it is actually lemon.
- Watch your egg yolk color. The deeper the color of the yolks, the more vibrant the filling will be. The taste is amazing regardless.
- Be patient with the meringue. Getting to 150° over the double boiler can take up to 20 minutes. Do not rush it – that step is what makes the meringue stable and glossy.
- Torch the top for that classic look. A kitchen torch gives the meringue those beautiful toasted peaks. Completely optional but highly recommended.
- To slice cleanly, perforate the meringue with a small knife first, then use a thin large blade to cut through. Wipe the blade between each slice for clean pieces.
Favorite Ingredients for This Recipe
- Further Food Gelatin — clean, grass-fed gelatin that sets beautifully
- Fourth & Heart Ghee — rich, buttery, and dairy-free
Paleo Lemon Meringue Pie | Gluten-Free + Refined Sugar-Free
Course: Desserts, Holiday + Seasonal, Paleo Pie Crust RecipesCuisine: AmericanDifficulty: moderate4
servings30
minutes40
minutesIngredients
1 pre-baked OG Paleo Cassava Flour Pie Crust, cooled completely
- Lemon Filling
1 tsp gelatin
1 tbsp water
1 1/4 cups fresh lemon juice
1 cup maple sugar
1/2 cup ghee
10 egg yolks
1/2 tsp salt
- Italian Meringue
3 egg whites
3/4 cup maple syrup
1 tsp pure vanilla extract
1/4 tsp cream of tartar
Directions
- Add gelatin and water to a small bowl, stir to combine and let sit for 5 minutes to soften. Prepare a large glass bowl with a fine mesh strainer set over it and set aside.
- In a 5-quart saucepan, combine lemon juice, maple sugar, ghee, egg yolks, and salt. Whisk well. Over medium-low heat, stir constantly until the mixture begins to thicken. Add the softened gelatin and continue stirring with a rubber spatula, scraping the sides and bottom, until the gelatin is fully incorporated and the mixture is thickened — you want to see fat bubbles in the center. Remove from heat.
- Strain the filling into the large glass bowl. Cool slightly, about 30 minutes in the fridge, then pour into the pre-baked pie crust. Press a sheet of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate to set — 4 to 6 hours minimum, or overnight for best results.
- When ready to serve, make the meringue. Combine egg whites, maple syrup, vanilla, and cream of tartar in a heat-safe bowl. Set the bowl over a saucepan with about 2 inches of simmering water — the bowl should not touch the water. Using a hand mixer on low speed, mix until the mixture reaches 150°F. This can take up to 20 minutes — be patient, as it makes a significant difference in the stability and texture of the meringue.
- Once it reaches 150°F, transfer to the bowl of a stand mixer. Begin mixing on low, then slowly increase to medium-high over about 45 seconds. Continue mixing until stiff, glossy peaks form. Remove the plastic from the pie, dollop the meringue on top, and use a small offset spatula to push it toward the edges, keeping a generous mound in the center. Toast the top with a kitchen torch if desired.
- To slice cleanly, use a small knife to perforate the meringue first, then cut through with a thin large blade. Wipe the blade between each cut for the cleanest slices.
- Best enjoyed within a couple of days. Store leftovers covered in the refrigerator for up to 4 days.
More Holiday Pies You Will Love
If you are building out your Thanksgiving or holiday dessert table, here are a few more Back Porch Paleo favorites — all made with the same OG Cassava Flour Pie Crust:
- Mom’s Pecan Pie — Mom’s other favorite, rich and gooey with no corn syrup
- Holiday Pumpkin Pie — the Thanksgiving table staple
- Paleo Chocolate Pecan Slab Pie — chocolate and pecan, feeds a crowd
- Paleo Buttermilk Chess Pie — a Southern classic, dairy-free
- Cherry Vanilla Pie — a classic combo that never gets old
- Peach Crumble Pie — summer at its finest
Is there a dairy-free substitute for the ghee that will yield good results?
Hi there Sue, we’ve not tried a non dairy sub for the ghee here. A vegan butter may work, but since we’ve not tried that can’t say for sure. Definitely suggest trying a half batch, essentially making lemon pudding, with whatever sub you consider and see how you like the results. Then you’re not risking as many ingredients and then you’ll know before you make an entire pie. Hope that helps out! ~Michelle
Thank you for that suggestion. Trying a half batch is a good way to see if we get results without using so many ingredients. Have a great holiday!