Lemon Meringue Pie (Dairy Free & Gluten-Free)

Liana Werner-Gray


This lemon meringue pie is the absolute zest. Crisp crust, cashew-based lemon curd filling and a light-as-air topping come together to make a dessert that’s as beautiful as it is sweet. Plus, replacing butter with coconut oil and a gluten-free crust means more people can enjoy this luscious treat.Top View Lemon Meringue Pie Decorated with Lemon Slices | Vitacost Blog

Top View Lemon Meringue Pie Decorated with Lemon Slices | Vitacost Blog
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Lemon Meringue Pie (Dairy Free & Gluten-Free)

Prep Time 4 hours 45 minutes
Cook Time 25 minutes
Total Time 5 hours 10 minutes
Servings 16
Calories 254 kcal
Author Liana Werner-Gray






  1. In medium bowl, cover cashews with water; let soak 4 hours.
  2. Preheat oven to 375 degrees F. Grease pie pan.
  3. In food processor, make crust by mixing together flour, salt and sugars. Mix in butter until well combined. Mix in egg yolk, vanilla and water to form dough. Press into prepared pie pan, taking time to smooth out dough.
  4. In blender, combine all filling ingredients; blend until smooth. Pour into crust.
  5. Using mixer on medium speed, beat together egg whites and cream of tartar 1 minute. Increase speed to high; continue beating until soft peaks form, about 4 minutes. Mix in organic sugar; continue beating until glossy stiff peaks form, about 2 minutes.
  6. Spread meringue over filling. Form decorative peaks.
  7. Bake 25 to 30 minutes, until meringue is slightly browned on top. Let cool before eating. Leave at room temperature a few hours before placing in fridge.

Recipe Notes

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Nutrition Facts
Lemon Meringue Pie (Dairy Free & Gluten-Free)
Amount Per Serving (16 g)
Calories 254 Calories from Fat 129
% Daily Value*
Fat 14.3g22%
Cholesterol 27mg9%
Sodium 34mg1%
Carbohydrates 28.4g9%
Sugar 21.5g24%
* Percent Daily Values are based on a 2000 calorie diet.