Meyer Lemon Pie

By Chef:  Deborah Marsh
Posted: June 4, 2018


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Refreshing, sweet and tart – what else could you ask for on a hot summer day? This is perfect for potluck to share or a snack for yourself!


  • 1 cup raw cashews
  • 1 tablespoon coconut butter
  • 6 Meyer lemons juiced
  • 1 tablespoon coconut oil
  • 1/2 teaspoon Himalayan pink crystal salt
  • 1/4 to 1/2 cup organic Grade B maple syrup, or raw agave (raw honey will work too, just use less)
  • 1/2 tablespoon vanilla extract (non-alcoholic, organic)


  1. Place all ingredients in a food processor or high speed blender. Process ingredients until well combined and sticky.
  2. Press into the bottom of a slightly greased spring form, cheesecake pan, or Pyrex pie plate. Or, line with saran wrap.
  3. Place in the freezer till ready to pour filling.
  1. Place all ingredients in a high speed blender. Mix on high until mixture is super smooth thick, and creamy. Taste filling, adjust sweetness as needed.
  2. Pour filling over crust in pan. Smooth our filling. Cover with saran wrap and place in freezer.
  3. Freeze for about 2 hours or more, until set. Garnish with raw cacao nibs, or sliced Meyer lemons.


Store leftover pie covered in the freezer. Thaw slightly before serving.