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May 18, 2014 by Leanne Vogel November 3, 2018
Healthier lemon meringue pie with a grain-free + nut-free crust, filled with a tart lemon curd filling and topped with billows of meringue.
Oh my goodness, I haven’t had lemon meringue pie in over 10 years. It was torturous waiting for this pie to set. By the time it was ready, it was too late in the day to take photos so I had to wait until the morning of the following day. As soon as the sun shone in through my studio window, I was slicing pie!
Then, I had a piece (or two) for breakfast…
After I changed eating styles, watching Food Network (my all-time favorite TV channel) was torturous. It reminded me of all the foods I couldn’t eat anymore and how alone I felt in my healthy living journey.
I do not want you to feel the way I felt. No matter what your eating style, food allergies or sensitivities, I firmly believe that recipes can be re-networked to make them work for you.
Each month in 2014, I’ll be re-networking your favorite Food Network recipes into meals that are safe for you and your family.
In January, I made these Chocolate Crepes from Giada De Laurentiis.
In February, I made these Chicken Pot Pies from Ina Garten.
In March, I made this Classic Fried Chicken from Bobby Flay.
In April, I made this Lemon Cake from Ina Garten.
And for May, you voted for me to re-network Alton Brown’s Lemon Meringue Pie.
I used a very similar recipe to my Grain-free + Nut-free Apple Pie Crackers as the base for this grain-free lemon meringue pie.
For the sugar, as I mention in the recipe, you could try to replace the cane sugar with an equal amount of coconut sugar. It will affect the color of the curd, but not the overall flavor. I am not too sure if xylitol would work. If you give it a try, share your experience in the comments for all to see!
You will most definitely want to pour the lemon filling into a cooled crust. I cooled mine quickly by placing it in the freezer after it had cooled on the counter for 20 minutes or so. If you get impatient here, it could result in a soggy crust.
The meringue should form peaks as you whip it. The best way to secure the meringue to the pie is to use a bamboo skewer to swirl the meringue into the curd. If you push the meringue lightly against the sides of the crust, this will help, too. It’s all about keeping the meringue ON the pie once you’re slicing it and serving it to your friends.
The pie should be very easy to cut. Just like so.
Which Food Network recipe would you like me to re-network in June?
Click a link below to cast your vote::
The cornbread was in last months’ lineup and lost against Lemon Meringue by just a couple of votes so I wanted to include it just once more!
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.