Lemon Meringue Pie

We wanted to find the perfect cake to serve with a nice cup of steaming tea, or coffee. It’s spring, so something fresh, yet sweet enough to be indulgent. So we decided upon lemon meringue pie – sweet delicious freshness!

This recipe comes from Pass the Bread Please – a blog dedicated to the special carbohydrate diet (SCD), so perfect if you are allergic to gluten! It doesn’t contain any refined sugars either, so yay!



  • 1 ½ cups almond flour
  • 3 tbsp butter, cold and cut into pieces
  • 2 tbsp honey
  • 1/8 tsp baking soda
  • 1/4 tsp salt


  • 6 egg yolks
  • ½ cup honey
  • ½ cup freshly squeezed lemon juice
  • ½ cup butter, cold and cut into pieces
  • 2 egg whites
  • Pinch of salt


  • 4 egg whites
  • Pinch of salt
  • ¼ cup honey

Makes one 9-inch pie!



  1. Heat the oven to 300ºF
  2. Place all crust ingredients in food processor and process until it starts to form a ball.
  3. Flatten the dough into a round disk between two pieces of plastic wrap and gently roll out the crust into an 11-inch circle. Put the dough, still between the plastic wrap on a baking sheet and refrigerate until firm, about 10 minutes.
  4. Remove the pastry from the fridge. Peel off one side of plastic wrap and place it in the pie pan and remove the other plastic wrap.
  5. Bake for 10 minutes until light brown in color. Set aside to cool.


  1. In a double boiler (or in glass bowl sitting above a pot of boiling water) whisk together the egg yolks, honey, and lemon juice.
  2. Slowly add the butter, a couple of pieces at a time, whisking the entire time. Add more pieces as the previous ones melt.
  3. After all the ingredients are melted and well-blended, cook for an additional 10-15 minutes, stirring only occasionally, until it thickens.
  4. Cool the lemon curd in the fridge.
  5. Beat the egg whites with a pinch of salt until they form stiff peaks, but are not dry.
  6. Gently fold the egg whites into the chilled lemon curd mixture.
  7. Pour the mixture into the cooled pie crust.


  1. Heat the oven to 400ºF
  2. Beat the 4 egg whites with a pinch of salt until soft peaks form.
  3. Add the honey and beat a little longer until shiny and stiff.
  4. Plop the meringue on top of the lemon filling, making sure it touches the crust. Form peaks and mounds as you go.
  5. Bake for 3-5 minutes until the peaks are golden brown.
  6. Cool and keep refrigerated until ready to serve.