Lemon Meringue Pie

Lemon Meringue Pie

Category: Desserts



    • 6 large egg whites, room temp

    • 1 teaspoon cream of tartar

    • Pinch of Himalayan pink salt

    • 3 tablespoons maple syrup


    • Preheat the oven to 350°F. Line a 9-inch pie pan with a parchment paper round and grease the paper with coconut oil.

    • Make the crust: Combine the I Can’t Believe It’s Not Butter!® Original Spread, flours, maple syrup, and salt in a medium bowl and mix with a pastry blender until a dough comes together. It will be a bit sandy in texture, not a sticky dough. Lightly press the dough into the pie pan and bake for about 15-20 minutes, until light golden brown.

    • Meanwhile, make the filling: In a medium saucepan over medium heat, stir together the maple syrup and arrowroot powder. Add 1 cup water and bring the mixture to a simmer. To prevent the eggs from curdling, temper them first. In a small bowl, add a small amount of the maple mixture to the egg yolks in a constant drizzle, stirring to combine. Once you’ve added about a fourth of the maple mixture, add the egg mixture slowly back to the saucepan of the maple mixture, whisking constantly to combine. Mix in the lemon zest and juice, and return the mixture to a simmer. Cook for 3 to 5 minutes, until thickened, then remove the mixture from heat and stir in the coconut oil.

    • Pour the filling into the piecrust and place in the refrigerator to set for at least 4 hours, then prepare the topping.

    • Make the meringue: In a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat on high for 3 minutes until stiff peaks form, then slowly add the maple syrup.

    • Dollop the meringue all over the chilled pie, then toast with a butane torch or carefully broil for about 2 minutes, watching every 30 seconds. Serve immediately or refrigerate for up to a day before serving.

    Read Nutritional Facts