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Lemon Meringue Pie

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  • 1 cup organic sugar
  • 1/4 cup organic corn starch
  • 1/4 teaspoon salt
  • 1 can of light coconut milk un-refrigerated
  • 1 cup lemon juice
  • 1 tablespoon of lemon zest
  • 3 organic eggs
  • 1 pie crust homemade or store-bought


  • To make this recipe you will need organic sugar, cornstarch, coconut milk, sea salt, lemon juice, lemon zest, eggs, and a pie crust, store bought or home-made.
  • First, pre-heat your oven to 350 degrees Fahrenheit.
  • Then, in a large saucepan, with the burner OFF add 1 cup organic sugar with the cornstarch & sea salt and whisk until well mixed.
  • Turn the burner to low and gradually stir in the coconut milk. Turn the heat to medium and stir constantly, until the mixture begins to boil. Simmer for one minute, stirring constantly. Then turn off the heat.
  • Separate the egg yolks & whites into two bowls, and set the egg whites aside for later.
  • Beat the yolks with a small whisk, add 1/4 cup of the hot sugar mixture into the egg yolks and mix until combined.
  • Gradually stir the yolks into the remaining hot sugar mixture. Turn the heat to low and simmer for one minute, stirring constantly.
  • Turn off the burner and stir in lemon juice and zest. Cool slightly, about 15 minutes and then pour into a pre-baked pie crust.
  • In a glass or metal mixing bowl, beat egg whites on medium speed for about 1 minute, until foamy. Then turn up to high speed and gradually add in sugar until stiff glossy peaks form.
  • Spoon meringue over the pie and spread to the edge of the crust.
  • Bake at 350°F 12 to 15 minutes or until meringue is light golden brown.
  • Cool on the counter for 1 hour. Then, refrigerate 3 hours for the filling to set completely.
Servings: 8