Raw lemon meringue pie

Raw, refined-sugar free and oh-so-delicious, this lemon meringue pie is a superstar. Transforming the classic pie by using fresh coconut flesh and coconut cream instead of meringue, this indulgent dish will blow you away!

  • 45 mins preparation plus standing + freezing
  • Serves 12
  • Print


  • 2 cups raw cashews
  • 1 1/2 cups buckwheat groats, activated
  • 1 1/2 cups pecans
  • 8 fresh dates, pitted
  • 1/3 cup coconut oil, melted
  • 1/2 cup coconut cream
  • 1/4 cup raw honey
  • 2 tbsp finely grated lemon zest
  • 1/2 cup lemon juice
  • 3/4 tsp ground turmeric
  • 1/2 cup coconut oil, melted, plus extra
Coconut meringues
  • 3 young drinking coconuts
  • 1/2 cup coconut cream
  • 1 1/2 tbsp raw honey
  • 1/3 cup coconut oil, melted
  • 1 tsp lemon juice


  • 1
    Place cashews in a medium bowl; cover with cold water. Stand, covered, for 4 hours or overnight. Drain, rinse under cold water, drain well.
  • 2
    Grease a 25cm, 3cm-deep loose-based tart tin.
  • 3
    Process the buckwheat, pecans, dates and coconut oil until the mixture resembles coarse crumbs and holds together when pressed.
  • 4
    Press the mixture firmly and evenly over the base and up the side of the tin to form a crust, using the back of a spoon. Freeze for 4 hours or overnight.
  • 5
    Blend the drained cashews, coconut cream, honey, zest, juice and turmeric until smooth.
  • 6
    Add the extra coconut oil and blend until as smooth as possible, using a high-powered blender, if available; this type of blender will produce a very smooth consistency.
  • 7
    Spread the lemon filling over the tart base; smooth the top. Freeze for 4 hours or until firm.
  • 8
    Meanwhile, make the Coconut Meringues (see below).
  • 9
    Spoon the meringue mixture into a piping bag fitted with a 1.5cm plain tube; pipe rounds on top of the pie, creating small peaks (teardrops). Freeze the pie for 2 hours or until the meringues are firm. (The meringues will not set as firmly as the filling.)
Coconut meringues
  • 10
    Place a coconut on its side on a chopping board; carefully cut off the dome-shaped top with a cleaver or large knife. You will need a large enough hole to be able to scoop out the flesh with a spoon – you'll also need to use a bit of force. Drain the coconut water into a large jug and reserve for another use. Spoon out the soft flesh. Repeat with the remaining coconuts; you should have about 3 cups of flesh. Blend the flesh with the remaining ingredients until as smooth as possible, using a high-powered blender, if available, to produce an ideal smooth consistency. Pour the meringue mixture into a small bowl. Cover; freeze for 2 hours or until thick. Whisk the mixture vigorously to achieve an even consistency. Transfer to a medium bowl; refrigerate to firm while the lemon filling sets.


Start this recipe a day ahead to allow for freezing time.