Lemon Honey Pie

Pie has never been my first choice when it comes to desserts, but I have found a new love for them. Pies not only taste delicious but if you can read and follow some easy directions you can master pie making. I can make a simple pie shell, I have not yet mastered a beautiful decorative pie shell. However, practice makes perfect and we can practice together.A few years ago, Kevin and I were at his grandmother’s house to visit with her for a few hours. Before we got there she had made a lemon pie. This pie was tasteful, sweet and oh so tart. Lemon has never been a favorite of mine, but this pie changed my outlook. Plus, what is that saying that every seven years your taste buds change. Well, I guess my seven years were up for disliking lemon. It hit me hard, I was in love! I needed to replicate it. I went to the kitchen and starting putting ingredients together. It was a success that everyone seemed to like. I loved making it for my mom and younger brother because like me they love the tardiness of lemon. There’s just something about the lemon when it hits your taste buds.

Kevin and I have been eating clean (healthier) since July 2017 and we love, love, love sugary desserts. Now that I can make the lemon pie filling and people like it, I wanted to find a way to make it clean. When I say “clean” I want it without all the refined sugar, flour and cornstarch. I wanted to make it gluten-free and replace the sugar with honey.

My first attempt making this pie was tasty but it was like eating a thick soup with a soggy crust. Believe it or not, however, it still had good flavor. Getting all your ingredients together is the best thing you can do before starting any recipe. I have had times where I need something fast and had to search for it. Also, be sure to always wash your lemons or any produce before using or eating.


Pie Filling

1 gluten-free pie crust or lavender pie crust, (Here)

½ cup honey

2 Tbs. all-purpose gluten free flour

3 Tbs. tapioca flour

¼ tsp. salt

1 ¼ cup water

3 lemons, zest and juiced

2 Tbs. butter

4 egg yokes


4 egg whites

3 Tbs. maple syrup

1 tsp. vanilla

½ tsp. cream of tarter


Pie Filling
In a medium saucepan whisk flour, tapioca flour and salt. Next, whisk in lemon juice, zest, water and honey into dry ingredients. Cook over medium heat stirring frequently until it boils; add 2 Tbsp. butter. Place 4 egg yolks in a small bowl, mix together slowly pour in a half cup of hot pie filling while stirring constantly. Once mixed well, add back into the filling in saucepan. Bring to a boil and continue cooking and stirring constantly until thickened. Remove from heat and pour into prepared pie shell. Set aside and make meringue.
Whip egg whites until frothy, add syrup, cream of tartar and vanilla. Continue whipping on high speed until stiff peaks form. Spread meringue onto pie and bake at 400° for 5 minutes or until golden brown. Let cool completely and enjoy!

meringue on pie before cooked

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