Healthy Lemon Meringue Pie in a Jar

Not only is this lemon meringue pie recipe more nutritious than your standard pie, but it serves up two things most pies just don't have: portion control and cleaner ingredients.

Keep Your Eyes on the Pies

Here's the thing: if you look at the per serving macro breakdown of this recipe and then look at the macro breakdown of traditional homemade or store bought lemon meringue pie, the fat, carbs, protein and calories (and even the sugar) is going to be pretty much the same.

What makes this lemon meringue pie more nutritionally sound is that it is made with less processed ingredients and it's portioned. You make a jar, you eat the whole jar. Easy as pie.

You can find dozens of other healthy recipes just like this in our Nutrition Guide Bundle and Plant-Based Vegan Guide. Our aim with creating both of these guides was to make nourishing your body as simple and tasty as possible. In addition to recipes (which include epically good breakfasts, lunches, dinners, snacks and desserts), we arm you with just the right amount of knowledge to help you make informed decisions without boring the shit outta you.

AND—here's some really awesome info—both guides are on sale now for a limited time, so...ya's a good time to dig into this tasty intel.

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Now let’s take a look at that healthy lemon meringue pie recipe...

Lemon Meringue Pie in a Jar

Makes 6 mini jars. 1 jar = 1 serving

Calories: 350

Fat: 11 grams

Protein: 10 grams

Carbs: 60 grams



  • 4 tablespoons chia seeds
  • 3/4 cup water
  • Zest and juice of 2 lemons
  • 2 tablespoons honey, melted
  • 1 tablespoon coconut oil, melted
  • 1 cup coconut milk, unsweetened
  • 4 egg yolks


  • 1 1/2 cups almond flour
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut sugar
  • 1/2 cup coconut flakes, unsweetened


  • 4 egg whites
  • 1/2 tablespoon coconut sugar


  1. Preheat the oven to 425 degrees F.

  2. Mix almond flour, coconut oil, coconut sugar, and coconut flake in a blender for the crust. Smash 2 tablespoons of crust with the back of a spoon into 6 separate jars.

  3. Place jars onto a baking sheet and bake for 10-15 minutes (until lightly golden). Remove and let stand for 10 minutes.

  4. While the crust bakes, prepare the filling by soaking chia seeds for 5 minutes with 2/4 cups of water.

  5. Combine soaked seeds with lemon juice, lemon zest, melted honey, melted coconut oil, and coconut milk in a blender or food processor.

  6. Heat the mixture in a medium saucepan until it reaches a low simmer. Remove from heat and whisk while slowly pouring in the egg yolks (whisking quickly and pouring slowly will prevent the eggs from scrambling).

  7. Scoop pie filling over cooled crusts and bake for another 15 minutes. Remove and set aside while you make the meringue.

  8. Reduce oven to 375 degrees F.

  9. Use a hand mixer (or manually) whip egg whites on medium low heat until a foam starts to form. Sprinkle ½ tbsp of coconut sugar, then continue to mix until soft peaks are formed.

  10. Scoop egg whites over each jar and bake for 7-10 minutes (until golden). Let cool completely before serving. 

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