Wholegrain Honey Lemon Meringue Pie Recipe
This dairy-free Wholegrain Honey Lemon Meringue Pie Recipe is a dream come true. Its three layers offer mouth-watering tastes and textural appeal. The lemon-flavored wholegrain base melts in your mouth, the silky lemony middle resembles a rich pudding or custard. And the top? A showcase fluffy meringue with a hint of honey.
The merging of contrasting flavors and textures gifts this pie with a unique quality: The refreshing tarty lemon offsets the honey sweet taste; the cookie-dough pie crust supports a creamy lemony filling that is topped with a cloud-like airy meringue. This trio of layers is showcased in every slice and savored in every mouthful.
If you can’t wait to dig in into all three layers, rest assure that this recipe was tried-and-tested and includes clear step-by-step instructions (for each pie layer) coupled with vivid imagery.
As in all Kosher Create recipes, all grains used in this creation are 100% wholegrain. This recipe features oats and wholegrain spelt flour.
The sweetener of choice in this pie is honey. Hints of honey enrich the entire pie. In the meringue layer, it’s a surprisingly refreshing ingredient that yields an airy meringue with superb flavor.
If you love this pie, you’d be happy to hear we have an assortment of HEALTHY PIE RECIPES to offer.
For more free recipes, browse through our HEALTHY DESSERT COLLECTION.
This pie is both dairy free and parve. You can check out our DAIRY FREE PARVE DESERTS section as well.
Wholegrain Honey Lemon Meringue Pie
Equipment
- Electric Mixer
- 2 Large Baking Sheets
- 1 Large Rolling Pin
- 1 Deep Round Pie Dish (10 inches – 26 centimeters circumference)
- 1 Small Rolling Pin (for smoothing out the crust dough in the pie dish)
- 2 Small Pots (one for cooking the pie filling, one for heating the honey for the meringue topping)
- 1 Medium Size Heat-Resistant Bowl
Ingredients
Pie Crust Dough
- 1 Egg
- ¼ cup Blanched Almond Butter
- ¼ cup Honey
- 2 tablespoons Fresh Lemon Juice
- 1 teaspoon Fresh Lemon Rind
- ½ cup Blanched Almond Flour
- 1 cup Wholegrain Spelt Flour (sifted)
- ½ cup Oat Flour
- ½ teaspoon Baking Soda
Pie Filling
- 3 Egg Yolks (separate the yolks from egg whites; save the egg whites for the meringue topping)
- ½ cup Oat Flour
- 1 ¼ cups Water
- ½ cup Honey
- 1 tablespoon Blanched Almond Butter
- 4 tablespoons Fresh Lemon Juice
- 1 tablespoon Grated Fresh Lemon Rind
Meringue Topping
- 3 Egg Whites
- 1 teaspoon Fresh Lemon Juice
- 4 tablespoons Honey
Instructions
Create The Pie Crust Dough
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Gather the ingredients.
- In an electric mixer, whisk the egg and blanched almond butter until well blended.
- Add the honey, fresh lemon juice and rind and continue to whisk for another minute.
- Gradually add the other ingredients and whisk until well blended.
- If the dough is not pliable, gradually add a small amount of water or sifted spelt flour until you have a dough that you can roll out.
- Form a ball from the dough and place it between two baking sheets.
- Flatten the dough with a rolling pin trying to keep a circular shape. The dough should be thin.
- Carefully peel away the top baking sheet.
- Put the pie pan facedown onto the dough and holding the baking sheet with the dough, turn it over onto the surface of the pie dish.
- Peel away the baking sheet.
- Smooth out the dough with a small rolling pin or with your fingers until the dough reaches the edges.
- Perforate the dough with small holes using a fork.
- Bake for 12 minutes or until golden.
- Let Cool. Set Aside.
Create The Pie Filling
- Gather the ingredients.
- Separate the eggs. Remove the egg yolks from the egg whites being careful that the egg yolks do not go into the whites. Save the egg whites for the meringue topping.
- In an electric mixer, whisk the egg yolks for one minute. Place the whisked egg yolks in a heat-resistant bowl. Set aside.
- Place the oat flour in a small pot. Gradually add ½ cup of water while constantly stirring until well blended.
- Mix in ¾ cup of water and the honey.
- On a medium flame, bring the mixture to a boil while constantly stirring to prevent lumps. Once it boils (the mixture forms bubbles), lower the flame and continue to cook for one minute while constantly stirring.
- Pour half of the heated mixture into the heat-resistant bowl with the beaten egg yolks and mix well.
- Pour the egg yolk and oat mixture into the pot.
- Bring to a boil and cook for another minute while constantly stirring and smoothing out any lumps.
- Remove from the heat. Stir in the blanched almond butter, fresh lemon juice and rind until well blended. Let cool until lukewarm.
- Smooth the mixture into the pre-prepared baked pie crust.
Create The Meringue Topping
- Gather the ingredients.
- Whisk the egg whites on the highest speed.
- When the eggs stiffen, after several minutes, add 1 teaspoon of lemon juice and continue to whisk.
- While continuing to whisk the egg whites, heat the honey until you see bubbles form.
- Carefully, add the bubbling honey to the whisking egg whites and continue whisking until well blended. The egg whites should form stiff peaks.
- Gently spread the meringue mixture over the pre-prepared filling, reaching the edges of the pie dish.
- Using a teaspoon, gently create swirls in the meringue.
- This added touch makes the pie more aesthetic.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 8 minutes or until golden.
- Let cool and then refrigerate.
- Serve chilled.
Notes
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