Lemon Meringue Pie

Lemon Meringue Pie

Prep: 50-60 mins
Bake: 15 mins
Makes 1 large pie, Serves 12

This sweet and tangy detoxed pie tastes so much better than the carb loaded original.  I was never a big fan of Lemon Meringue Pie but I know it’s a summertime classic and I wanted to make sure the lemon lovers out there could use the Sweet Swaps to create a healthy version.  I used my favorite 5-star pie crust recipe, my intuition on the lemon curd, and whipped up a classic vegan meringue using garbanzo bean water….voila! My husband's response, “I don’t even like this kind of pie but this is incredible!”.  We ate the entire pie in 3 days! 

I love to incorporate lemons into my recipes because of their vast amounts of health benefits, some of which include improving digestive health, protecting against anemia, preventing kidney stones, and helping to control weight. 

Coconut is another one of my favorites because it’s low in carbs and high in fiber and healthy fat. Coconut is a great choice if you’re on a low-carb, paleo, or gluten-free diet. It helps to promote blood sugar control, contains powerful antioxidants and also has antibacterial effects. 

Lemon Meringue Pie Comparison Chart

Lemon Meringue Pie 

Pie Crust Ingredients:
1 cup Flour Swap
¼ cup Sugar Swap
¼ teaspoon salt
½ cup Butter Swap
1-2 tablespoons hot water (as needed to crumbly consistency)

Lemon Curd Ingredients:
1 cup lemon juice
1 cup Sugar Swap 
1 can full-fat coconut milk
⅓ cup Flour Swap
⅛ teaspoon turmeric powder (for color)

Meringue Ingredients:
1 can garbanzo bean water (about ¾ cup)
⅓ cup Sugar Swap (granular)
½ teaspoon cream of tartar
1 teaspoon vanilla extract
Lemon Meringue Pie Collage

Preheat the oven to 350 degrees.  Grease a pie pan well.

Make the crust by mixing all dry ingredients well.  Then add Butter Swap and 1 tablespoon water and mix until the dough is crumbly but sticks together when pressed.  Add a little more water as needed.  Press the dough evenly into your greased pan, poke a few holes with a fork and bake until golden for about 15-16 minutes (12-15 for Grain-Free Flour).  Watch closely after 10 minutes so it doesn’t burn.  Remove from the oven and let it cool completely. 

Put all the lemon curd ingredients into a high speed blender and blend on high for about 1 minute until the Flour Swap is completely broken down.  Pour into a saucepan and boil on medium for about 5 minutes stirring with a wire whisk so it doesn’t get lumpy.  It will thicken and the yellow color will brighten.  Pour into your cooled pie crust and transfer to the fridge to set for a few hours or overnight. 

Make the meringue by simmering the bean water and Sugar Swap for about 10 minutes.  The sugar will dissolve and the bean water will reduce.  Pour into a large mixing bowl and allow it to cool to room temperature.  Use a stand mixer or an electric hand mixer to whip the cooled bean water until frothy, then add cream of tartar.  Continue mixing on high until stiff peaks form, this takes about 10 minutes.  Add the vanilla extract and beat for 1 more minute.  Scoop the firm meringue onto your cooled pie and place under the broiler or use a kitchen torch to brown the meringue for an authentic look.  Slice and serve.   *For best taste, texture and health benefits, refrigerate all Detox Desserts overnight before indulging.

Store in the refrigerator for up to 5 days.  

Lemon Meringue Pie Nutrition Label

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