Healthier lemon meringue pie with a grain-free and nut-free crust, filled with a tangy lemon curd and crowned with fluffy meringue.
I hadn’t had lemon meringue pie in more than ten years, so making this felt like a small celebration. Waiting for the pie to set was worth it, but it meant I couldn’t photograph it until the next morning. As soon as daylight hit the studio, I sliced into it—and yes, I had a slice (or two) for breakfast.
Every element of this pie balances texture and flavor: a crisp, grain-free crust, bright lemon curd, and a cloud-like meringue that browns beautifully in the oven.
Food Re-networked Blog Series
When I changed how I eat, watching cooking shows felt painful at first — a constant reminder of dishes I no longer made. I didn’t want anyone else to feel that way. Recipes can be adapted to meet different dietary needs without losing what makes them special.
Each month, I rework a Food Network recipe so it works for people with allergies, sensitivities, or those following specific diets. Earlier this year I reimagined recipes from Giada De Laurentiis, Ina Garten, Bobby Flay and more. For May, readers chose Alton Brown’s Lemon Meringue Pie to re-network.
- Crust
- 1 small organic Granny Smith apple, roughly chopped (about 3/4 cup)
- 1 tablespoon + 1 teaspoon coconut oil
- 2 tablespoons coconut nectar
- 2 teaspoons gluten-free pure vanilla extract
- 1 cup + 1 tablespoon roughly ground or milled flax seed
- 1/4 cup organic sunflower seeds, finely ground
- Lemon Curd Filling
- 1 cup cane sugar (see notes for alternatives)
- 1/4 cup tapioca starch/flour
- 3/4 cup water
- 1/4 cup Energy28 (or replace with additional water; see notes)
- 6 large free-range egg yolks
- 1/2 cup fresh lemon juice
- 1 tablespoon extra-virgin coconut oil
- Meringue
- 4 large free-range egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/3 cup cane sugar
- 3 tablespoons organic icing sugar, sifted
- Make the crust: Preheat the oven to 225°F (about 110°C). Lightly oil a 9-inch pie pan with a small amount of coconut oil. In a food processor, combine the apple, coconut oil, coconut nectar and vanilla. Process until smooth. Add the flax seed and ground sunflower seeds and pulse until evenly mixed. Press the mixture into the prepared pie pan, forming the crust and pressing up the sides. Bake for 1 hour and 45 minutes, then remove and allow the crust to cool completely.
- Prepare the lemon curd: Once the crust is cool, combine the sugar and tapioca starch in a medium saucepan. Whisk in the water and Energy28 (or plain water). Bring the mixture to a boil over medium-high heat, whisking until glossy. Temper the egg yolks by whisking a cup of the hot mixture into them, then return the tempered yolks to the saucepan and cook for one minute more. Remove from heat and whisk in the coconut oil. Pour the hot curd into the cooled pie shell and cover to keep warm while you make the meringue.
- Make the meringue: In the bowl of a stand mixer, combine the egg whites and cream of tartar. Whip on medium speed until foamy, then increase to high speed and gradually add the cane sugar and sifted icing sugar. Continue whipping until medium peaks form.
- Assemble the pie: Remove the cover from the hot lemon filling. Spoon about half of the meringue onto the filling and spread it so it fully covers the curd and touches the crust edges. Use a skewer or paring knife to gently swirl the meringue into the curd to help it adhere. Add the remaining meringue and use the back of a spatula to create peaks.
- Finish and chill: Bake the pie at 325°F (about 160°C) for about 20 minutes, until the meringue is golden. Cool the pie to room temperature, then chill for at least four hours before serving to allow the curd to set.
View nutrition information on the original recipe page by searching for “Lemon Meringue Pie with a Nut-free Grain-free Pie Crust” on the Healthful Pursuit website.
I based the crust on a similar recipe I use for grain-free, nut-free apple pie crackers. The texture is sturdy enough to hold the filling yet tender at the edges.
As mentioned, you can swap the cane sugar for coconut sugar if you prefer. That swap alters the curd’s color but not its flavor. I haven’t tested xylitol in this recipe; if you try it, please share your experience so others can learn from it.
It’s important to pour the hot lemon filling into a fully cooled crust. I speed this up by cooling the crust on the counter for about 20 minutes and then placing it in the freezer briefly. Rushing this step can lead to a soggy bottom.
When whipping the meringue, look for medium peaks. To keep the meringue attached to the curd when slicing, swirl the base of the meringue into the lemon filling with a skewer and press the meringue slightly against the crust edge so it bonds during baking.
The pie slices cleanly when the curd is fully chilled. Let it rest in the refrigerator for at least four hours before serving for best texture.
Enjoy!
Vote for next month’s Food Re-networked recipe
Which Food Network recipe would you like me to rework next month? Choose from the options below and share your vote in the comments.
Vote options:
- Paula Deen – Moist & Easy Cornbread
- Ree Drummond – Blackberry Cobbler
- Giada De Laurentiis – Crunchy Parmesan Chicken Tenders
The cornbread was narrowly defeated last month, so it’s back on the ballot by popular demand. I look forward to adapting the winning recipe to be accessible for more people while keeping the flavors we love.