Updated: Jul 20, 2020
This is my all time favourite dessert. But as it is normally made with wheat flour and quite a lot of sugar, I don’t eat it anymore.
I created this recipe to be able to enjoy this délice on special occasions. This version is grain-free and sweetened with honey only.
Remember that this cake is not a health food but a treat - but who doesn’t want a treat from time to time?
For the pastry:
200 g ground almonds nuts
50 g ground macadamia
4 tbsp coconut flour
80 g butter
pinch of salt
For the lemon filling:
juice of 4 lemons (about 2 dl)
zest of 2-3 lemons
6 egg yolks
2.5 tbsp honey (or more, if you like it sweeter)
200 g butter
100 g mascarpone
For the meringue topping:
6 egg whites
pinch of salt
2.5 tbsp honey
Preheat the oven to 150 °C.
For the pastry, mix all the ingredients. Press the dough onto the bottom and up the sides of a tart pan. Refrigerate for minimum an hour, then bake for about 15 minutes.
Prepare the lemon cream. Mix the egg yolks, the honey and the lemon juice, with the lemon zest and the vanilla, and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and stir in the butter. Let it cool and stir in the mascarpone.
Pour the lemon filling onto the baked pie shell.
Prepare the meringue. Beat the egg whites with the salt and the honey until firm. Carefully spread the meringue over the lemon filling. Place in the oven at 180 °C under grill function for about 10 minutes, until the top gets a golden colour.
Let it cool completely and refrigerate for minimum 2 hours before serving.