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Lemon Meringue Pie

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  • 1 cup organic sugar
  • 1/4 cup cornstarch
  • 1 can coconut milk
  • 1/4 teaspoon sea salt
  • 1 cup Limoneira lemon juice
  • 1 tablespoon lemon zest
  • 3 organic eggs
  • 1 store bought or homemade pie crust


  • Preheat oven to 350 degrees Fahrenheit.
  • In a large saucepan with burner off, add organic sugar, cornstarch and sea salt and whisk together.
  • Turn the burner on low and gradually add in the coconut milk. Turn heat to medium and continually stir mixture until it begins to boil.
  • Simmer for 1 minute stirring constantly and then remove from heat.
  • Separate the egg whites from egg yolks into two bowls. Set the egg whites aside for later.
  • Beat yolks and add in 1/4 cup of hot sugar mixture and mix until well combined.
  • Gradually add in yolk mixture to remaining hot sugar mixture. Turn burner back on and stir continually for 1 minute.
  • Turn off burner and stir in lemon juice and lemon zest.
  • Cool slightly for about 15 minutes and then pour mixture into pie crust.
  • In mixing bowl, beat egg whites on medium speed for about 1 minute. Turn speed on high and gradually add in sugar until stiff, glossy peaks form.
  • Spoon meringue over pie and spread to edge of crust.
  • Bake for 12-15 minutes or until meringue is lightly golden brown.
  • Cool on counter for 1 hour and place in fridge for 3 hours for filling to set. Enjoy!
Author: Healthy Grocery Girl