Refreshing Valentine's Day Dessert: Lemon Meringue Pie with Coconut Flour Crust

While classic chocolate treats are always a hit, this Valentine's Day, surprise your partner with a refreshing twist:Lemon Pie! The bright, citrusy flavor of lemon is the perfect match for the sunny, optimistic vibe of the season. Indulge your sweetheart's sweet tooth with a decadent lemon pie that exudes love and affection. The tangy flavor of lemon beautifully complements the sweet, buttery texture of a pie crust, creating a delicious balance.

We’ll prepare a beautiful and tasty lemon pie, offering both non-vegan and vegan recipe options. Paired with a gluten-freecoconut flour pie crust made from scratch, the taste becomes even more delightful, with the natural sweetness of the coconut adding a unique twist. This combination of flavors is ideal for celebrating the season of love, offering a treat sure to bring a smile to your loved one's face.

And don’t forget to grab your Valentine’s Special Box for this month, filled with love and pantry essentials, so you can prepare your favorite delicious recipes.

Lemon Meringue Pie Recipe

1. Coconut Flour Pie Crust

Let’s start with a simple and delicious recipe for a gluten-free pie crust that will be the perfect base for your lemon pie:

Ingredients:

• 1.5 cups Pride of India's Coconut flour

• 2 large eggs

• ½ cup butter

• ¼ teaspoon  Pride of India's Himalayan pink salt

• 1 tablespooncoconut sugar

For the vegan pie crust option:

• Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water)

• ¼ cup coconut oil (melted)

Steps:

1. Prepare Oven: Preheat your oven to 350°F (175°C).

2. Mix the dry ingredients: In a food processor, combine the coconut flour, eggs (or flax eggs for the vegan option), butter (or coconut oil for the vegan version), coconut sugar, and Himalayan salt. Blend until smooth. If the dough feels too dry, adjust with extra butter or coconut oil until you achieve the desired consistency.

3. Form the crust: Transfer the dough into a tart or pie pan. Press it evenly into the bottom and up the sides of the pan, smoothing it out with your fingers. Use a fork to make a few holes in the base.

4. Bake: Place the pie crust in the oven and bake for about 10–12 minutes, or until the edges are golden brown. Keep an eye on it to ensure it doesn’t burn.

5. Cool: Once the crust is done, remove it from the oven and let it cool completely before adding your lemon filling.

This gluten-free coconut flour crust adds a delicious coconut flavor that pairs wonderfully with the tart lemon filling!

2. Lemon Pie Filling (Lemon Curd)

Now, let’s prepare theLemon Pie filling (lemon curd)using arrowroot powder to give it a smooth, silky texture. This filling will perfectly complement your coconut flour crust!

Ingredients:

• ½ cup freshly squeezed lemon juice

• 1 cup Pride of India Coconut sugar(or finely ground rock sugar)

• 1.5 tablespoons Pride of India Arrowroot powder

• ½ cup unsalted butter (or coconut cream for a vegan option)

• 3-4 egg yolks (or flax eggs for a vegan option)

• 1 teaspoon grated lemon zest

• A pinch of Himalayan salt (to taste)

Steps:

1. Make the lemon mixture: In a saucepan, whisk together the lemon juice, sugar, arrowroot starch, lemon zest, and melted butter (or coconut cream). Simmer and stir occasionally, until the sugar dissolves.

2. Temper the eggs: In a separate bowl, whisk the egg yolks (or flax eggs for the vegan option). Gradually pour a small amount of the hot lemon mixture into the egg yolks while whisking constantly to warm them up. This prevents curdling. Continue slowly adding more of the hot lemon mixture to the yolks while whisking continuously until the egg mixture is warm.

3. Combine and thicken: Pour the warmed egg mixture back into the saucepan with the lemon mixture, whisking constantly. Cook for 3-5 minutes, continuing to whisk until the curd thickens to your desired consistency. Be careful not to overcook or it will scramble.

4. Cool and chill: Remove the saucepan from heat and let the lemon curd cool for a few minutes. If there are any lumps, strain the curd through a sieve. Pour the cooled curd into your pre-baked coconut flour crust and refrigerate for at least 3 hours until the curd is fully set.

This lemon pie filling is light, creamy, and perfectly balanced with the tartness of lemon and the smoothness of the coconut milk. Arrowroot powder is an excellent natural thickening agent and ensures a silky texture without the use of cornstarch.

3. Finishing Touch:  A Beautiful Meringue

For a perfect finishing touch, top your lemon pie with a light, fluffy meringue. Give it a quick burn with a kitchen torch for a beautiful golden finish.

For a quick no-bake recipe, check out our Chocolate Coconut Balls. And for a special addition to desserts, a Bundt Cake is an iconic choice to make. Enjoy your delicious desserts, and happy Valentine’s Day!