Lemon Meringue Tart Recipe – grain, nut & refined sugar-free

Lemon Meringue Tarts

Errma Bombeck quote

I have been wanting to create a lemon meringue pie for some time because I love them but had to work out how to do each of the components without grains or refined sugar. I already had the crust down pat because I am happy with the one from the grain and refined sugar-free e-book Indulge which I have used before on the blog. The other two parts, the lemon curd and the meringue took a bit more to sort, but sort them I have. These  tarts take a little while to make but I have plenty of lemon curd left over for something else.

I have been thinking it is probably time to let you have a progress report on this new food journey of mine. I have been refined sugar-free for a couple of months now and the biggest thing that has happened there is that I no longer get low blood sugar, which used to floor me out of the blue. This is also related to the cutting out of grains, because they are very guilty of causing sugar-level swings. I have been grain-free now for about a month and the other thing that has happened is that for the first time in years, I am waking up without a headache. That is such a novelty for me. For so long I have faced the day feeling dull, weary and in pain, hoping it would pass.  Pills never touched the pain but I did discover by accident after about a year of suffering the headaches for most of the day, that diet coke took them away so I would start the day with a coke. Now, no headaches so no need for the coke.

And last of all, and a delightful side effect, the four extra kilos I had on are dropping off with no effort at all. One more to go to be at my goal weight. I eat as much as I want, including the baking you see on this blog and I am never hungry. The interesting thing is that I don’t miss the refined sugar or the grains and definitely don’t feel I am missing out on anything. This is easier than I thought it would be. Already seeing the benefits of this way of eating makes it even easier to continue on this path.

And now for the recipe….

The pie crust has been adapted from the one Carol uses in her book, Indulge, which you can purchase on her blog, Ditch The Wheat.

Lemon Meringue Tart 3
I forgot to put in the recipe that I added 1 tsp of gelatine to make sure it set well and it did. You could probably leave this out but it would be more runny.

Lemon Meringue Tarts

Lemon Meringue Tarts

I have entered this recipe into Whole Food Fridays on Allergy Free Alaska.

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Comments

  1. says

    I love lemon meringue anything! One of my favorite flavors. Really good worth with this – thanks for your efforts. And I’m happy to hear of the progress you’re making! It sounds like you’ve found an eating style that really works for you – congrats.

    • says

      You are welcome to say it as often as you like. I love to hear that you are trying to reduce your refined-sugar intake. It’s about starting somewhere and seeing where it takes you.

  2. says

    Suzanne, you are an inspiration! And when I say that, I really mean it! Why? Because following your footsteps, I’ve decided to embark on my own grain-free and refined sugar-free path! I started two days ago, and I will for sure look to you for more inspiration and ideas! I’m so happy to know that GF and RSF does not mean that I have to forego my treats :)

    Did you also give up pasta and bread 100%? Any alternatives to that? Thanks!

  3. says

    Wow, Jen, I am honoured that you are following my lead! I have found it so easy to do and hope you do too. Yes, I have given up bread and pasta but there are alternatives for bread that use almond flour. The only reason I have not tried them is because I am wanting to be nut-free as well for a while to see how that goes since nuts are high in omega-6 (not the good one) and hard to digest because of the phytic acid. I must see if I can sort out a bread using coconut flour (which is not a nut). Most grain-free people use squash or zucchini cut into strips as a pasta substitute but I haven’t tried that yet since I am not missing it despite having eaten a lot before this change. Good luck and keep me informed of your progress.

    • says

      Maria, I am trying to stay away from sugars which are high in fructose and are empty calories. I am going to experiment with coconut sugar next.
      The cake stand is a miniature one on top of a standard one.

  4. says

    This tart looks delicious. I’m also a sufferer of chronic headaches and have also recently been directed toward the grain-free route. Your success is making a convincing case for me to try it out and see if it alleviates my headaches. Love the idea of coconut flour – do you just get it at the regular grocery store? Congrats on sticking to the new diet regimen and getting rid of your headaches!

    • says

      I am sorry to hear about your headaches. I have been searching for an answer for a long time. I can still get the beginnings of one later in the evening but I just go to bed and it’s gone in the morning. Every headache is different and has different causes but this is worth a try, especially the sugar and at least gluten-free.
      Some bigger supermarkets might have coconut flour but our small one doesn’t. I go to a store called Farro which is not too far away. They have all sorts of specialty food items.

  5. says

    I’m glad the new diet is working well for you. I used to drink a lot of diet coke but gave it up because of how damaging artificial sweeteners are for you. It’s been five years and I still miss it. But I’ve been caffeine free since then too so maybe it’s the caffeine I’m missing. I love the look of these pies. They look very genuine to me. I didn’t know you could make meringue with honey xx

  6. says

    I know, I have always hated that I was drinking such rubbish but it was that or the headaches and I chose the coke. I don’t like coffee or maybe that would have worked instead. Caffeine free is always good if you can manage it.
    I think making the syrup with honey is essential for the meringue to work but haven’t tried any other way.

  7. says

    Loved reading about your journey Suzanne – especially the stabilized blood-sugar, energy and lack of headaches… that’s so powerful. And yes, always a bonus if you can shift things to your goal weight but feeling good is ideal. These tarts are just so pretty – the meringue is perfect! and I must try your filling… I adore lemon squares (I like them really tart) but most recipes I come across call for obscene amounts of sugar – I can cut the sugar quite a bit but I’ve not tried anything in the range of 6 Tbsp while still maintaining a custard consistency so this really intrigues me! Bravo.

    p.s absolutely *love* the quote!! :)

    • says

      This is all about feeling good and not about weight. I know enough to know that diets don’t work, only changes in eating patterns do. I had to keep adding the honey spoonful by spoonful until it tasted right. You might want more but I like the tartness against the sweet of the meringue. I also forgot to put in the recipe that I added a heaped tsp of gelatine to make sure it set well. It could probably have done with less because after a bit in the fridge, it was very set.

  8. Kat says

    Thank you so very much for this recipe. I am going to try it today. I have been gluten free for 10 months. This has helped me alot however I still get the sugar swings and wasn’t aware of what step to try next. Thanks for the information.
    One question, does anyone know a conversion chart for ml to cups or tbsp, etc?

    • says

      Apart from sugar causing the sugar swings, the other grains will be causing this as well but start with the sugar and see what happens. Remember to use a little gelatine in the lemon curd if you want a firmer mixture. I wrote that below the recipe.
      For a conversion table, I just type the measurement into Google search (eg: 30 gms in ounces) and several answers come up with the answer on the search results screen so you don’t have to click into them. I will try in future to put both grams and ounces. Thanks for the reminder to do this.

  9. Jenna says

    These look delicious. I was wondering if coconut oil or ghee could be substituted for the butter in the lemon curd filling?

    • says

      This is a recipe for lemon curd using coconut oil which is in my e-cookbook:

      Ingredients
      4 eggs
      125 ml/4.5 oz coconut oil
      6 tbsp honey
      juice of 4 lemons
      2 tsp gelatine

      Method
      Set up a double boiler with water simmering underneath and add the oil and honey together with the lemon juice.
      Heat until hot but not boiling and stir in the eggs, one at a time.
      Keep stirring constantly. The mixture will begin to thicken after about 10 to 20 minutes.
      Dissolve the gelatin in a little hot water and add to the lemon mixture.
      Cool, use in your chosen recipe and place in the fridge to set.

      Good luck. These are delicious tarts.

  10. says

    I tried this last night….Well most of it. I was too tired to try the topping but made the curd and crust. I could not get my crust to come out of the muffin tin without breaking it all apart. I love the lemon bite in the curd. What is the trick to making the crust come out in one piece?

    • says

      I am sorry to hear that. How well did you grease the muffin tin before pressing the pastry in? Mine have always popped out beautifully – as you can see on the photo. Perhaps you didn’t grease the tin – either butter or oil will be okay. Let me know if this works next time because this pastry has been a success every time I have used it and I would like you to be able to make it well too. Good luck.

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