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!
1 cup blanched almond flour
3 tablespoons coconut palm sugar
6 tablespoons coconut oil, melted
4 egg yolks
2 tablespoons pure maple syrup
1 teaspoon Lemon Zest
6 tablespoons lemon juice
6 tablespoons coconut oil
4 egg whites
¼ tablespoon cream of tartar
¼ teaspoon Lemon Extract
2 tablespoons pure maple syrup
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.
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.
Fill each mini crust with lemon curd.
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.
Bake for 8-10 minutes until golden. Chill for 15 minutes before removing from pan. Keep in the fridge.
Calories: 257
Fat: 22g
Carbohydrates: 10g
Sodium: 29mg
Fiber: 2g
Protein: 5g
Sugar: 5g