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.
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
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!