Raw Lemon Meringue Pie

LEMONS INTO RAW LEMON MERINGUE PIE

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There are four main flavor components to this dessert: Almonds, Lemon, Coconut, and Turmeric..  Although my original reason for adding the turmeric was to impart the gorgeous canary color so they were recognizable as lemon pies (I always did love the color of a lemon custard in a meringue, bright like the sun), I  happened to just see a video that elaborated on the anti-inflammatory benefits of the tasty duo, lemon and turmeric.  That worked out nicely! The recipe I watched was a lemonade recipe.  So I figure after I turn my lemons into this lemon dessert, I’ll use the rest to make lemonade– My Beyonce joke of the day 🙂

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My thoughts: Why should raw or plant-based desserts ever be deprived of such color vibrancy? Especially when the history of natural dyes for fabrics and food were made directly from dried plants, bark, and fruit. I’ve been seeing so many creative smoothie bowls and raw and plant-based treats taking full advantage of natures colors, and I intend to do the same with this pretty sunshine pie. 

While we’re talking about my lemon pie thought process, I should mention that I have always been a just-snip-the-end-of-a-Ziplock-bag kind of cake icer, but I really felt like practicing my piping skills this time around.  I think it was Tessa Huff’s new Cake cookbook, Layered, that inspired me to stop lollygagging. Because I was seriously late to the game.  (Piping bags and pastry brushes have always been simple kitchen tools I’ve never invested in despite my fascination with them, they’re so glorious!). And let me tell you, I still haven’t upgraded to legit white, cloth piping bags, and I’m still doing the clear plastic thing, but with real metal tips, piping is pure joy! 

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The difference between Meyer lemons and regular lemons is important, especially now that we’re nearing the end of the meyer lemon season (you find them around winter to mid or early May).  Meyer lemons work so nicely in dessert recipes, especially recipes that aren’t cooked and utilize lots of lemon zest!) because meyer lemons are sweeter and have a more distinct flavor and a little less tang than regular lemons do. They’re also small, and, my favorite, brighter in color! So for sure, I snagged these babies when I had the chance!

I make a lot of raw desserts, not because I believe that eating raw food is nutritionally better for our bodies, I don’t think raw food is nutritionally better than cooked, plant-based food.  I make them because I’m in love with the flavor of raw desserts! I feel light as air whenever I eat them; they’re refreshing, like a palate cleanser, especially because they’re usually cold from the fridge or freezer when they’re served. 

If you also aren’t concerned with your food being raw, and if you don’t have overnight or even a few hours to soak nuts, dates, and what have you, I suggest covering the nuts with boiling water and letting them sit for 20 minutes to 1/2 an hour until they soften. Much easier!

Raw Lemon Meringue Pie
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A mini pie that captures Spring’s last offering of sweet Meyer lemons. It’s folded with turmeric powder and is topped with a peak of sweet coconut turmeric cream that pays homage to the classic dessert in an even lighter way.
Servings Prep Time
2 people 20 minutes
Cook Time
4 hours Freeze Time
Servings Prep Time
2 people 20 minutes
Cook Time
4 hours Freeze Time
Raw Lemon Meringue Pie
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
A mini pie that captures Spring’s last offering of sweet Meyer lemons. It’s folded with turmeric powder and is topped with a peak of sweet coconut turmeric cream that pays homage to the classic dessert in an even lighter way.
Servings Prep Time
2 people 20 minutes
Cook Time
4 hours Freeze Time
Servings Prep Time
2 people 20 minutes
Cook Time
4 hours Freeze Time
Ingredients
Lemon Filling
Crust
Meringue Topping
Servings: people
Instructions
Make the Crust
  1. In a food processor, pulse together the pecans, coconut flakes, syrup and salt until it forms a chunky paste. Divide and press the mixture into the bottom of a muffin tin (or I used small plastic cups which were much easier to cut away from the frozen pie). Set aside.
Grind the Sugar
  1. After emptying the food processor, add the sugar, and grind until it’s very fine, almost like a powder. Transfer to a small bowl, and set aside.
Make the Filling
  1. In the food processor combine all the ingredients, the soaked almonds, almond milk, syrup, lemon juice, lemon zest, and turmeric. Blend until smooth. Divide the mixture, and spoon over the crust. Freeze for 4 hours or overnight.
Make the Coconut Meringue
  1. In a medium bowl, combine the coconut and coconut sugar. Spoon half of the mixture into another bowl, and stir in the turmeric powder. In a piping bag with a fitted tip, add the turmeric coconut cream to one side and the plain coconut cream to the other. Squeeze the cream down from the top of the bag just until cream starts to ooze out of the tip. Place in the fridge to set up until the pies are done.
  2. When the pies are ready, remove them from the freezer and take the piping bag from the fridge and allow to defrost for a couple minutes. Then pipe decorations onto the pies and garnish with a little sprinkling of lemon zest and turmeric, and serve!
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2 thoughts on “Raw Lemon Meringue Pie

  1. Gorgeous dessert Jerrelle! I’ve never used tumeric in anything sweet – great how it has anti-inflammatory qualities, will have to give it a try sometime! I love the sound of the coconut meringue topping too. And YES lemonade – have been listening to it practically non-stop – so good right?! x

  2. Ok lady, this dessert looks ridiculous!!! Like crazy yummy! I’m a huge fan of using tumeric for natural yellow coloring – and it looks like it worked like a charm here. Your piping skills beat mine any day. Looks so, so good. Thanks for sharing this recipe xx

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