Mini Paleo Lemon Meringue Pies

Best paleo recipe for lemon meringue pie

These mini lemon meringue pies are as pretty as they are delicious!

When I was growing up in the northwest corner of Washington state, the closest restaurant to our turn-of-the-century farmhouse was about 8 miles down the road, called The Farmhouse Restaurant. It was a laid back kind of place that served homey, feel good food. I can vividly remember the mountainous lemon meringue pies that were displayed in their rotating pie window. Those pies seemed to stretch a mile high!

This recipe for Mini Paleo Lemon Meringue Pies is a delicious, low-sugar way to enjoy the treat of a lemon meringue pie. It’s actually really easy to make, and turns out super cute and fun to serve on a pretty little tray. Enjoy!

Best paleo recipe for lemon meringue pie

Press the crust mixture into each mini muffin tin.

Best paleo recipe for lemon meringue pie

Bring a small pot of water to boil. Place the curd mixture in a metal or glass bowl over the pot. Whisk the mixture for about 7-10 minutes, until it thickens.

Best paleo recipe for lemon meringue pie

Use a small spoon to fill each mini crust with lemon curd.

Best paleo recipe for lemon meringue pie

Use a wide frosting tip to cover each mini pie with meringue.

Best paleo recipe for lemon meringue pie

Bake the mini pies for 8-10 minutes, until golden.

Mini Paleo Lemon Meringue Pies
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 12

For the Crust
For the Lemon Curd
  • 4 large egg yolks
  • 2 Tablespoons pure maple syrup
  • 1 teaspoon lemon zest
  • 6 Tablespoons lemon juice
  • 6 Tablespoons coconut oil
For the Meringue

  1. Preheat the oven to 400 degrees F. Combine the crust ingredients. Press into 12 mini muffin tins. Bake for 8-10 minutes, until golden. Reduce oven heat to 350 degrees.
  2. Fill a medium pot with water, bring to boil over high heat. Place the egg yolks, maple syrup, lemon zest and lemon juice into a heatproof bowl, place over the pot and whisk constantly for 7-10 minutes until the curd thickens. Remove from heat and mix in the 6 Tablespoons of coconut oil.
  3. Fill each mini crust with lemon curd.
  4. Beat the meringue ingredients with an electric mixer on high speed until stiff peaks form. Place in a piping bag with a wide tip and cover each mini pie with a generous meringue topping.
  5. Bake for 8-10 minutes until golden. Chill for 15 minutes before removing from pan. Keep in the fridge.

Serving size: 1 Mini Pie     Calories: 257     Fat: 22     Carbohydrates: 10     Sugar: 5     Sodium: 29     Fiber: 2     Protein: 5    


  • Tanya March 27, 2014 at 7:31 pm

    Thanks for the great recipe! I just have a question about almond flour.
    You seem to use pretty often, but do you know what can be used instead? My son is allergic to nuts (almost all tree nuts). Coconut flour doesn’t seem to be a good substitute – or am I wrong? What else can I use?

    • Diana March 28, 2014 at 5:18 am

      Hi Tanya,
      Thanks for the feedback 🙂 You could grind sunflower seeds and use those instead of almond flour. Coconut flour is a little tricky because it absorbs about 3 times the liquid that almond flour does, so you’ll need to portion it right. Let me know how you like it with sunflower seed flour!

  • Sally March 31, 2014 at 3:12 am

    I was wondering whether in the USA you make hot cross buns at Easter? If so I would love to see what you can do. I love them!

    • Diana March 31, 2014 at 8:47 pm

      Hi Sally,
      I haven’t made hot cross buns before. Sounds like a fun challenge! I’ll let you know what I come up with… 🙂

  • Chris April 22, 2014 at 7:59 pm

    I’m allergic to coconut, suggestions on substitutions? Cottonseed oil? Almond flour? Almond milk?

    • Diana April 23, 2014 at 12:03 am

      Hi Chris, instead of the coconut sugar you could use raw honey or pure maple syrup. Instead of the coconut oil you could use organic butter or palm shortening. Enjoy!

  • Catherine May 19, 2014 at 11:44 pm

    Hi! Just made these this morning and I have a question about the crusts. They ended up in a pile of mush in the bottom of the muffin tin. I used almond meal that I dehydrated from making almond milk. Would this have been why? They literally just melted into the bottom and burnt 🙁

    • Diana May 20, 2014 at 12:14 am

      Hi Catherine,
      Oh no! That’s a bummer! It very well could be the difference in your homemade almond flour vs the Honeyville blanched almond flour. This flour is made with blanched almonds that have been pressed. Here’s a link:

  • tracy March 10, 2016 at 4:57 pm

    Has anyone successfully made an egg-free version of this yet?

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