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April 9, 2010

Lemon Meringue Pie

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We’ve tremendously enjoyed visiting friends in Monterey, CA this week. We started the trip with a slow, meandering drive up Highway 1, stopping to see elephant seals and pick up fresh lemons from a roadside farm. Our close friends Brian and Anna welcomed us into their home with open arms. Their four precious little girls embraced our daughters and they all immediately ran off, playing on their bikes, reading together, and constructing crafts.

It’s been a wonderful week watching the kids play, visiting the Aquarium, taking long walks, and enjoying great meals and conversation around the table.

We celebrated our daughter’s 9th birthday with a specially requested lemon meringue pie instead of cake. Wow, 9 – probably half of her time in our home is gone. Just like that. I remember my days caring for a toddler and newborn thinking I’d never get a minute to wash my hair. Now the kids run off for hours playing and giggling, giving me time for experimental cooking. Their growth continues as we watch and enjoy, marking the transitions. She’s grown into a sweet young girl.

In our family, the Birthday Girl gets to set the menu for her special day. The girls contemplate their choices all year long. Several times a week, my youngest asks me “Can you make this for my Birthday?” I always answer “yes” because I know she’ll forget her request after a few days and move on to another yummy food. This year, my oldest requested whole wheat coffee cake for breakfast, sandwiches for lunch, tacos and lemon meringue pie for dinner.

Anna graciously allowed me to commandeer the kitchen and cook for everyone. As I pulled out the ingredients for the pies, I decided to make one following the original recipe and one with honey and unrefined ingredients. After our oldest blew out the candles, we served the kids’ slices and I asked the adults to taste-test with me. I honestly didn’t think my organic version was going to be a success. Surprisingly, my recipe won a unanimous decision! The fluffy and light meringue covered a deep yellow custard of bright, sweet, intense lemon flavors. Our stop at a California coast roadside farm yielded a birthday treat for the ages in Monterey.

Serves: Makes one 9-inch pie

Lemon Meringue Pie

It's best to use a light honey (such as clover) for this recipe. Adapted from Cook’s Illustrated .

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Ingredients

  • 1 pie shell (click here for a grain-free pie crust recipe , or here for a gluten-free pie crust recipe )
  • For the filling:
  • 1 cup honey
  • 1/4 cup arrowroot
  • 1/8 teaspoon sea salt
  • 1 1/4 cups water
  • 6 large egg yolks
  • 1 tablespoon lemon zest
  • 1/2 cup fresh lemon juice from 2-3 lemons
  • 2 tablespoons unsalted butter
  • For the meringue:
  • 1 tablespoon arrowroot
  • 1/4 teaspoon cream of tartar
  • 1/3 cup honey
  • 4 large egg whites
  • 1/2 teaspoon vanilla

Instructions

  1. Preheat oven to 400 degrees and adjust oven rack to middle position. Generously sprinkle work area with 2-3 tablespoons of flour. Place dough on floured work surface. Roll dough into a 13-inch disk and then transfer to 9-inch pie plate. Tuck overhanging dough under so the dough is even with the edge of the pie plate. Using your index finger and thumb, press a dent on the outside of the dough and repeat all the way around the pie shell. Prick the bottom of the shell with a fork and line the pie shell with parchment paper and fill with pie weights. Bake for 15 minutes, until crust is set. Remove the foil and weights and continue to bake for another 10 minutes until crust is golden brown. Adjust oven to 325 degrees.
  2. For the filling:
  3. Whisk together honey, arrowroot, salt, and water in a large nonreactive saucepan. Simmer mixture over a medium heat, whisking occasionally until mixture begins to thicken. When the mixture begins to simmer, whisk in the egg yolks, one at a time. Whisk in zest, lemon juice, and then butter. Bring mixture to a simmer while whisking constantly and continue to simmer for 1 minute until mixture is very thick. Remove from heat and place a round piece of parchment paper directly on the surface of the filling to prevent a skin from forming.??For meringue: Whisk 1 tablespoons arrowroot with 1/3 cup water in a small saucepan over medium heat until mixture begins to simmer and thickens. When mixture turns translucent, remove from heat. Set aside.
  4. Whisk honey and cream of tartar together in a small bowl. Beat egg whites and vanilla in a large mixing bowl until frothy. Whisk in honey mixture, 1 tablespoon at a time until incorporated. Add arrowroot mixture, 1 tablespoon at a time until meringue forms stiff peaks.
  5. Remove parchment paper from lemon filling and pour into baked pie shell (mixture should still be hot). Pour meringue on top and using a spatula, spread meringue out evenly on top of filling. Bake for 20 minutes until meringue is golden brown. Cool pie to room temperature and serve.
7.8.1.2
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https://deliciouslyorganic.net/lemon-meringue-pie/
Copyright 2016 Deliciously Organic

 

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Filed Under: Baking, Desserts, Nut-free | 41 Comments

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41 Comments

  1. Lazaro Cooks!

    April 9, 2010 at 5:13 pm

    Beautiful pie. Lovely presentation.
    to Lazaro Cooks!" aria-label='Reply to this comment to Lazaro Cooks!'>Reply to this comment
  2. Ali Naomi

    April 9, 2010 at 5:18 pm

    I'd love to see the recipe for the coffee cake! This pie looks delicious!
    to Ali Naomi" aria-label='Reply to this comment to Ali Naomi'>Reply to this comment
  3. merry jennifer

    April 9, 2010 at 6:07 pm

    What a great birthday girl photo with the pie and candles! The pie sounds delicious. I've never cooked with arrowroot before.
    to merry jennifer" aria-label='Reply to this comment to merry jennifer'>Reply to this comment
  4. aforaubergine.com

    April 10, 2010 at 5:11 am

    A sweet story and a sweet looking pie. You're daughter is too cute! Tell her Happy Belated Birthday for me!
    to aforaubergine.com" aria-label='Reply to this comment to aforaubergine.com'>Reply to this comment
  5. marla {family fresh cooking}

    April 10, 2010 at 5:47 pm

    Sounds like such a wonderful trip with your family. Happy birthday to your daughter. Her meringue choice looks great!"probably half of her time in our home is gone" you made me teary with this girl!xo
    to marla {family fresh cooking}" aria-label='Reply to this comment to marla {family fresh cooking}'>Reply to this comment
  6. Noelle

    April 11, 2010 at 10:14 pm

    I LOVE Monterey!! Great picture with the sea lion. Ahhh sigh. I had a moment. I bet your birthday girk had a great day!
    to Noelle" aria-label='Reply to this comment to Noelle'>Reply to this comment
  7. Kimmy

    April 12, 2010 at 10:37 pm

    I just want you to know how much I love your blog... you're a great writer, too... photos are brilliant. I don't want to seem like a stalker... (o: BUT I plan to plan my menus around your recipes... we've been transitioning our diet into whole and organic for some time... your blog has helped me out of a rut! So, thanks... ~ kim
    to Kimmy" aria-label='Reply to this comment to Kimmy'>Reply to this comment
  8. Ebonie

    August 7, 2010 at 8:21 pm

    Perfect. Just what I was looking for. DOWN WITH CORN STARCH!
    to Ebonie" aria-label='Reply to this comment to Ebonie'>Reply to this comment
  9. Gillian

    May 12, 2011 at 7:28 pm

    Hi Carrie, Do you think that the lemon could be substituted with the same amount of lime to make key lime pie?
    to Gillian" aria-label='Reply to this comment to Gillian'>Reply to this comment
    • Deliciously Organic

      May 13, 2011 at 6:24 am

      Lime won't work as a substitution in this recipe. I'm working on a key lime recipe. It's difficult b/c traditional key lime pie uses sweetened condensed milk which is a processed ingredient. Hopefully I'll find a way around that soon!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Jenny

        December 23, 2011 at 7:58 am

        I found that you can make your own sweetened condensed milk. I found it at this website - http://www.kitchenstewardship.com/recipes/healthy-homemade-sweetened-condensed-milk-without-powdered-dry-milk/. Maybe that would help with your key lime pie.
        to Jenny" aria-label='Reply to this comment to Jenny'>Reply to this comment
        • Deliciously Organic

          December 23, 2011 at 1:49 pm

          Thanks for the suggestion! Have you tried her recipe? I tried the recipe a while back and it didn't work for me. If you've tried it and it worked well, did you do anything different than what's written in the recipe? I'm all for tips, because I'd really love to be able to make this at home!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  10. Gillian

    May 13, 2011 at 11:39 am

    Ok, really good to know! Thank you. I'm anxious to see what you come up with!
    to Gillian" aria-label='Reply to this comment to Gillian'>Reply to this comment
  11. Linda

    August 6, 2011 at 11:19 am

    I substituted the arrowroot with cornstarch and the pie came out wonderfully. I just couldn't find the arrowroot locally. The flavor of this pie is very lemony and just how I like it. Thanks for an organic recipe which are hard to find!
    to Linda" aria-label='Reply to this comment to Linda'>Reply to this comment
    • Deliciously Organic

      August 6, 2011 at 1:56 pm

      I'm so glad you enjoyed it!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. Brenda

    April 28, 2012 at 5:09 am

    Looks like a great recipe. What do you mean by light honey? I didn't know there was one.
    to Brenda" aria-label='Reply to this comment to Brenda'>Reply to this comment
    • Deliciously Organic

      April 28, 2012 at 1:21 pm

      "Light" meaning light in color. I usually use a clover honey. It's a light colored honey that has a nice delicate flavor. The darker honeys tend to have a stronger flavor so I don't advise using one of those for this recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  13. Brenda

    May 3, 2012 at 11:36 am

    Oh, gotcha. I was thinking lite , as in low-cal for some reason. I have a favorite Lemon Meringue Pie recipe that I like to use. How can I incorporate the arrowroot in this recipe like your using in yours? Thank you!
    to Brenda" aria-label='Reply to this comment to Brenda'>Reply to this comment
    • Deliciously Organic

      May 3, 2012 at 11:57 am

      You can substitute cornstarch for arrowroot 1:1 in any recipe.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  14. Ariel

    November 23, 2012 at 9:28 am

    Hi! I tried making this pie yesterday and although the flavor was wonderful, the filling ended up runny. I am wondering if you might have any advice about what may have gone wrong.
    to Ariel" aria-label='Reply to this comment to Ariel'>Reply to this comment
    • Deliciously Organic

      November 24, 2012 at 11:02 am

      I'm glad you enjoyed the flavors. If it was too runny, than the filling probably didn't cook long enough on the stove. It should be cooked until it is thick, and coats the back of a spoon. Here's a great explanation of exactly what this means: http://bakingbites.com/2008/06/what-does-cook-until-thick-mean/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Michelle Grace

        March 25, 2020 at 11:10 am

        I cooked until the filling was thick. It was still thick when I poured it into the pie crust. However, it was still very runny in the end and the entire pie was ruined. I am wondering what else could be the problem. At first I imagined there was a typo and 1 1/3 cup water was too much for that amount of arrowroot, but it appears to be accurate.
        to Michelle Grace" aria-label='Reply to this comment to Michelle Grace'>Reply to this comment
        • Deliciously Organic

          April 20, 2020 at 2:27 pm

          Hmmm...Did it coat the back of a spoon? That's usually the quick test I do to make sure it's thick enough.
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  15. alexia

    May 10, 2013 at 12:01 pm

    When I click the link for the pie shell recipe, it takes me to the home page?
    to alexia" aria-label='Reply to this comment to alexia'>Reply to this comment
  16. lydia

    June 27, 2013 at 3:05 pm

    I love that you substitute cornstarch for arrowroot! We've enjoyed doing this. I am all for substitutions!
    to lydia" aria-label='Reply to this comment to lydia'>Reply to this comment
  17. lydia

    June 27, 2013 at 3:06 pm

    when I click on the pie shell recipe it takes me to an ice cream recipe. Any suggestions?
    to lydia" aria-label='Reply to this comment to lydia'>Reply to this comment
    • Deliciously Organic

      June 28, 2013 at 5:48 am

      I fixed the link. Sorry about that. Here it is: https://deliciouslyorganic.net/creamy-chicken-and-mushroom-potpies/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  18. Lolli S

    September 23, 2013 at 2:57 pm

    I couldn't get stiff peaks. Any tips? I couldnt get any kind of peaks, not even soft ones! Please feel free to email me or link me to any tips or videos or anything that can help me. I have trouble with all recipes requiring that.
    to Lolli S" aria-label='Reply to this comment to Lolli S'>Reply to this comment
    • LouginiaJ

      July 14, 2014 at 5:00 am

      All your utensils must be completely grease-, oil-, and soap-free to form meringue. I wash everything in hot soapy water, rinse in hot running water, and either air dry or use a clean dish towel to dry before beginning, just to be sure. Also, you must use fresh egg whites, not the pasteurized ones in the carton from the store. Another cause for failure is if you break the yolks while separating the eggs - even a tiny spot of yolk in the whites can cause failure. Hope this helps!
      to LouginiaJ" aria-label='Reply to this comment to LouginiaJ'>Reply to this comment
  19. nancy

    April 18, 2014 at 5:30 pm

    May knox gelatin be used to thicken filling before baking rather than arrowroot?
    to nancy" aria-label='Reply to this comment to nancy'>Reply to this comment
    • Deliciously Organic

      April 21, 2014 at 7:20 am

      Gelatin won't work as a substitute for the arrowroot.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. LouginiaJ

    July 14, 2014 at 5:00 am

    What is the reason for adding arrowroot to the meringue? I've always just made it with egg whites, sugar and vanilla.
    to LouginiaJ" aria-label='Reply to this comment to LouginiaJ'>Reply to this comment
    • Deliciously Organic

      July 14, 2014 at 7:51 am

      It helps add stability to the meringue, since it's sweetened with honey instead of dry sugar.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  21. Hannah

    February 11, 2015 at 2:06 pm

    Hi! Could you substitute the honey for coconut palm sugar?
    to Hannah" aria-label='Reply to this comment to Hannah'>Reply to this comment
  22. Julie

    April 16, 2015 at 1:44 pm

    Hi, which pie crust recipe did you use? And what is a "non-reactive" pan? Like I have All-clad stainless steel from The Bon, would that work? Thanks!
    to Julie" aria-label='Reply to this comment to Julie'>Reply to this comment
    • Deliciously Organic

      April 17, 2015 at 11:11 am

      The pie crust recipe link is in the list of ingredients. Yes, an all-clad stainless steel pan is great. I would avoid anything aluminum as it would react with the lemon.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  23. Amber Sims

    March 8, 2017 at 8:22 pm

    Mine didnt turn out yellow
    to Amber Sims" aria-label='Reply to this comment to Amber Sims'>Reply to this comment
  24. Cecilia

    July 14, 2017 at 8:10 am

    We are dairy free, can you substitute butter with coconut oil?
    to Cecilia" aria-label='Reply to this comment to Cecilia'>Reply to this comment
    • Deliciously Organic

      July 17, 2017 at 10:21 am

      I only test the recipes on my site with the listed ingredients and measurements. If you would like to try a substitution, you are welcome to share what you used and how it turned out in the comments below. Thanks!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  25. Elena

    October 21, 2018 at 10:18 pm

    Happy to find this one without corn or potato starch!! Wondering about using maple syrup instead of honey because of some research out there ill-advising cooking honey. I suppose the flavour would not be as neutral as honey. Anyone ever try coconut or date sugar? Or any tips on making adjustments for less liquid if using a granulated sweetener? Like maybe less arrowroot??
    to Elena" aria-label='Reply to this comment to Elena'>Reply to this comment
    • Deliciously Organic

      October 23, 2018 at 9:28 am

      Changing the sweetener wouldn't work well in this recipe because then it won't taste like lemon meringue. I haven't tested it with various other ingredients, so I can't say for sure what the substitutions would be.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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