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Healthy Lemon Meringue Pie - Bright, Light, and Satisfying

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • For the crust: 1 cup almond flour
  • 3/4 cup rolled oats (blitzed into coarse flour)
  • 2 tablespoons coconut sugar or light brown sugar
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons melted coconut oil or light olive oil
  • 1 large egg white (for binding)
  • 1–2 tablespoons cold water, as needed
  • For the lemon filling: 3/4 cup fresh lemon juice (about 4–5 lemons)
  • Zest of 2 lemons (about 2 tablespoons)
  • 1/2 cup honey or 1/3 cup maple syrup (adjust to taste)
  • 1/3 cup granulated sugar or coconut sugar (for structure and balance)
  • 1/3 cup cornstarch
  • 1 1/2 cups water
  • 3 large egg yolks
  • 1/2 cup plain 2% or nonfat Greek yogurt
  • 1 tablespoon unsalted butter or coconut oil (optional for silkiness)
  • 1/8 teaspoon turmeric (optional, for color)
  • Pinch of salt
  • For the meringue: 4 large egg whites, room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon cornstarch (helps stabilize)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar or 1 teaspoon lemon juice
  • Pinch of salt

Method
 

  1. Prep the pan: Heat the oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
  2. Make the crust: In a bowl, mix almond flour, oat flour, coconut sugar, and salt. Stir in melted oil and egg white until crumbly. Add cold water, 1 tablespoon at a time, until the mixture holds together when pressed.
  3. Blind-bake: Press the crust into the pie dish, going up the sides evenly. Dock with a fork. Bake 10–12 minutes until set and lightly golden. Cool slightly while you prepare the filling.
  4. Whisk the filling base: In a saucepan off heat, whisk sugar, honey, cornstarch, turmeric (if using), and salt. Slowly whisk in water until smooth, then add lemon juice and zest.
  5. Cook the filling: Set over medium heat, whisking constantly until thick and bubbling, 5–7 minutes. Reduce heat to low. In a small bowl, whisk egg yolks. Slowly stream in 1/2 cup of hot lemon mixture to temper, whisking fast. Pour yolk mixture back into the pan and cook 1–2 minutes more, whisking. Remove from heat and whisk in Greek yogurt and butter (if using) until silky.
  6. Fill the crust: Pour the hot lemon filling into the warm crust. Smooth the top. Keep warm while you make the meringue—warm filling helps the meringue adhere and reduces weeping.
  7. Make the meringue: In a clean, grease-free bowl, beat egg whites and cream of tartar with a pinch of salt until soft peaks. Gradually add sugar mixed with cornstarch, 1 tablespoon at a time, beating to glossy stiff peaks. Beat in vanilla.
  8. Top and seal: Spoon meringue over the hot filling, spreading to the crust’s edges to fully seal. Create swoops with a spatula for peaks.
  9. Bake to set: Bake at 350°F (175°C) for 12–15 minutes until the meringue is golden on the ridges. Avoid overbrowning.
  10. Cool gradually: Let the pie cool at room temperature for 1 hour, then chill at least 3 hours before slicing. Use a warm, clean knife for neat slices.