Raw Lemon Meringue Pie

Raw Lemon Meringue Pie

So you’ve prepared your Irish Moss GelΒ and what now?? Well…you could make this amazing raw vegan lemon meringue pie. Just sayin’.

Raw Lemon Meringue Pie

I love this pie so much! The coconut and lemon make such a lovely combination, and the macadamia crust is so suited to the cheery lemon flavour. Once you have your ingredients, it’s very easy to throw together- hopefully you have a high powered blender, but if not, try a food processor. The nuts can get expensive, but I think this kind of pie is well suited for when you want to have a few people over for dinner and show off your raw food $killz- an occasion, or celebration of sorts.

Raw Lemon Meringue Pie

So the secret ingredient here is the Irish Moss Gel, and it helps this pie set up and resemble the texture of a real lemon meringue pie. It’s quite amazing! Don’t be shy with the Irish moss- the more you add, the more gelled and solid this pie will get. And don’t worry about this pie tasting like seaweed- no one would ever guess this secret ingredient.

Raw Lemon Meringue Pie

I like a thin layer of this tangy lemon filling and a thick layer of this light coconut ‘meringue’. I feel so good eating this dessert, because Irish Moss and lemons are so health-promoting and detoxifying, there are healthy fats from the nuts, and it’s sweetened only with dates and low-glycemic coconut syrup.

Also, as you can see I am extremely impatient and I skipped the step where you put the pie back in the fridge after you add the meringue layer, so it’s not as stiff as it could be. Do I care? No. I was hungry and I wanted to dig in. You might do the same πŸ˜‰

Raw Lemon Meringue Pie Crust

Raw Lemon Meringue Pie Filling

Set Raw Lemon Meringue Pie Filling

Lemon Filling All Set-Up

Raw Lemon Meringue Pie

Raw Vegan Lemon Meringue Pie
By Koko, May 15, 2013

A raw vegan version of the always popular lemon meringue pie. This makes one 9-inch springform pie.
Ingredients:
Crust:
Raw Macadamia Nuts – 1 1/2 cups
Raw Cashews – 1/2 cup
Raw Shredded Coconut – 1 1/2 cups
Medjool Dates, soaked briefly in hot water – 3
Zest of One Lemon
Lemon Filling:

Irish Moss Gel – 1 cup
Lemon Juice – 1 1/4 cups (about 7/8 lemons)
Coconut Syrup – 1/2 cup + 2 TBSP
Turmeric Powder – 1/4 tsp
Sea Salt – A Pinch

‘Meringue’
Coconut Meat from One Young Coconut – About One Cup
Coconut Water – 1 Cup
Irish Moss Gel – 1/4 – 1/3 Cup
Raw Cashews – 1/4 Cup
Coconut Syrup – 1/4 Cup
Coconut Butter – 1/4 Cup
Vanilla Bean Powder – 1/2 tsp
Sea Salt – 1/8 tsp
Instructions:
Crust:
Combine all ingredients in food processor and pulse until mixture is crumbly and starts to stick together. Do not over process, as too much oil will be released from the nuts and you will end up with a nut butter.
Press into a 9-inch spring form pan. Place in the freezer as you prepare the filling.
Filling:
Combine all ingredients in a high powered blender (ie. Vitamix) and blend thoroughly. Pour over crust and let set in the fridge up to a few hours. The mixture will be a solid gel when set.
Meringue:
Combine all ingredients in a high powered blender (ie. Vitamix) and blend thoroughly. Pour into a container and let set in the fridge up to several hours.
Assembly: Top the filling with the meringue and place in the fridge again until firm. Remove from spring form pan, top with lemon slices and shredded coconut. Enjoy!

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  • Wow, I would love to have a slice of this cake. Yummy flavors. Hugs!

  • Dianna

    Can you freeze this lemon pie? Also can you freeze the moss gel?

  • evan

    OUTSTANDING! lemon meringue pie-so fresh, creamy smooth and lemony. Your combination of ingredients is pure bliss.

  • WOW!!! Just wonderful! This pie looks so delicious! LOL, you’re hilarious! This looks easy to make… if only I had irish moss. Gotta try this recipe. πŸ™‚

  • I am not even sure that I had patience waiting the lemon filling to firm up…you know what? I want to eat the filling with a spoon! Yum!

  • Diana, I think that you would be able to freeze this pie. I just stuck it in the freezer yesterday to test this out, but have yet to see how it thaws. You can freeze Irish Moss Gel into ice cubes and it works great, so I don’t see why this wouldn’t work, as well.

    Thanks Miliany!! Yes, you should try it!!

    Haha, just like me, Angie!!

  • Oh my! This may very well end up being one of my favorites! I love all of the ingredients, and I am sure it tastes delicious together! Very cool with the Irish moss as well – excellent recipe!!

  • Woooow! What a cake! Heaven on Earth! Cannot wait to try it. One question what is irish moss gel?

  • Never mind just saw your previous post! πŸ˜‰

  • This is just wildly gorgeous Koko — everything from the innovative use of ingredients to the stunning presentation. I just wish I could taste it with you! :). I’m glad you did the tutorial on Irish moss ahead of this post, it really puts it in context and makes me appreciate how this pie came together. Wonderful!

  • Thank you Thess!

    Thank you raw food sistaaaaas! Ya gotta try this ingredient!

    Thank you so much Kelly! Yes, I wanted to give everyone a good idea of what was involved in the making of this pie, and open everyone up to the wonders of Irish Moss!

  • That looks amazing. Can I come over? Plz.

    I’ve been meaning to try a vegan lemon cheesecake and you just gave me the courage to try! Thanks Koko.

  • Waw, after seeing the gloroius Irish moss gel video this is the perfect dessert to try it out!
    It looks as good & it has to be more tasty then the original!! Waw! The Irish moss makes it all so creamy yet sublime!

    You are the raw vegan queen! πŸ™‚ xxx