I just love those desserts that are sweet and sour at the very same time. Even when I think of this recipe right now, my mouth just starts watering. Although lemon is overpowering all the other flavours in this recipe, it is a great snack to grab with your coffee or for a quick breakfast. It also looks fancy for those special dinner-dates! Delicious and more importantly – nutritious at the same time!
For the crust:
- 1 ¼ cups of ground almonds
- ½ cup of coconut flour
- 1 tbsp of flaxseed
- 1 tsp of Sunny Day Organics’ Vanilla Bean Powder
- ¼ cup pure butter, at room temperature
- 1 tbsp of honey
- 1 egg
- ½ cup of pure butter
- Zest from 3 lemons
- 1 tsp Sunny Day Organics’ Vanilla Bean Powder
- 1 ½ cups of honey or palm sugar
- 4 eggs
- Juice from 3 lemons, approximately ½ cup of juice
- A pinch of salt
- 4 egg whites
- A pinch of sea salt
- 6 tbsp of honey
- Preheat the oven to 325°F (160°C).
For the crust: combine ground almond, coconut flour, flaxseed and vanilla bean powder in a bowl. Add butter and honey. Use a wooden spoon to incorporate the dry mixture into the butter and honey. Finally add the egg to bind the crust together. It should be slightly tacky. Let it rest in the fridge for 15 minutes.
For the filling:
- Beat the butter in a large bowl until smooth.
- Add the lemon zest and beat until well mixed.
- Next add the honey in 3 stages, ½ cup at a time, mixing after each addition. If using palm sugar, you can mix them in one shot.
- Next, add eggs one by one. Again, mix well after adding each egg. This is to prevent the mixture from splitting.
- Finally add the lemon juice and salt. Give it one last stir and transfer into a pot.
- Constantly stirring, cook the lemon curd for 20-25 minutes over low heat until it is very thick. The mixture will appear curdled at first, but it will become smooth over time. Keep stirring to prevent burning or overcooking the lemon curd. Let it cool.
Assembly: Flatten the crust dough into a pie tin using your hands. Poke holes on the base of the crust using a fork, and bake in the oven for 10-15 minutes.
Meanwhile make the meringue: Pour the egg whites and salt in a clean metal bowl. Whisk until thick and foamy. Drizzle in the honey and continue whisking until stiff.
When the crust is done, spread some lemon curd on it. You can put as little or as much as you like. Top with the meringue (lots of it). Place it back in the oven for 15 minutes, until the meringue is brown all over. You can also blowtorch the meringue for the torched look.
- You can make the crust and the lemon curd ahead of time. The lemon curd will keep for a long time (about 2 weeks), if kept refrigerated. The crust you can make up to 2 days in advance. The meringue has to be made fresh.
- Lemon curd will be brownish in colour because of the honey/palm sugar.
- Bake the crust for 15 minutes if you’re using a big pie mold. With minies, 8 minutes is sufficient.
- When the pie is done, remove from the mold as soon as it is cool enough to handle.
- The crust will not be hard, so be careful when handling your pie!
This recipe is created, taste-tested and loved by our dear photographer at Fairuz Zia Photography. Thank you!