12 Delicious Paleo Friendly Lemon Pie Recipes

Mmm, there’s nothing quite like the zesty, refreshing taste of lemon to brighten up your day, especially when it’s baked into a delicious, Paleo-friendly pie! Whether you’re craving a tangy dessert that’s both healthy and indulgent or looking for the perfect treat to impress your guests, we’ve got you covered. Dive into our roundup of 12 irresistible lemon pie recipes that prove eating clean never tasted so good!

Paleo Lemon Meringue Pie

Unbelievably, this Paleo Lemon Meringue Pie brings all the tangy, sweet goodness you crave without any of the guilt. It’s the perfect dessert to whip up when you’re craving something light yet satisfying.

Ingredients

• 1 1/2 cups almond flour for that perfect crust
• A pinch of sea salt to balance the sweetness
• 1/4 cup coconut oil, melted, for binding the crust
• 3 eggs, separated, because meringue needs its whites
• 1/2 cup honey for a natural sweetness
• 1/4 cup fresh lemon juice for that zesty kick
• A splash of vanilla extract to round out the flavors
• 1 tbsp lemon zest for an extra lemony punch

Instructions

1. Preheat your oven to 350°F to get it ready for baking.
2. Mix the almond flour and sea salt in a bowl, then stir in the melted coconut oil until it’s all combined.
3. Press the mixture into a pie dish firmly to form the crust, then bake for 10 minutes until it’s just golden. Tip: Use the back of a spoon to smooth it out evenly.
4. While the crust cools, whisk the egg yolks, honey, lemon juice, and zest in a saucepan over low heat until it thickens, about 5 minutes. Tip: Keep stirring to prevent lumps.
5. Pour the lemon filling into the crust and let it set in the fridge for an hour.
6. Beat the egg whites and vanilla extract until stiff peaks form, then spread over the chilled pie.
7. Bake the pie for another 10 minutes at 350°F until the meringue is lightly browned. Tip: Watch it closely to avoid over-browning.

Absolutely, the contrast between the creamy lemon filling and the fluffy meringue is a game-changer. Serve it chilled with a sprinkle of lemon zest on top for an extra zing.

Gluten-Free Paleo Lemon Pie

Perfect for those sunny afternoons when you’re craving something sweet but still want to keep it healthy, this gluten-free paleo lemon pie is a game-changer. You’ll love the zesty kick paired with a creamy, dreamy filling that’s surprisingly easy to whip up.

Ingredients

• 2 cups of almond flour for that perfect crumbly crust
• A pinch of sea salt to balance the sweetness
• 1/4 cup of coconut oil, melted, to bind it all together
• 3 large lemons, juiced and zested, for that tangy flavor
• 1 can of full-fat coconut milk, chilled overnight, for the creamy filling
• 1/2 cup of honey, because we all need a little sweetness
• A splash of vanilla extract for that extra flavor depth
• A couple of eggs to set the filling just right

Instructions

1. Preheat your oven to 350°F. It’s the perfect temp to get that crust golden without burning.
2. Mix the almond flour, sea salt, and melted coconut oil in a bowl until it feels like wet sand. Press it into a pie dish firmly. Tip: Use the bottom of a glass to get it even.
3. Bake the crust for 10 minutes, then let it cool. This prevents a soggy bottom—nobody wants that.
4. While the crust cools, whisk together the lemon juice, zest, coconut milk, honey, vanilla, and eggs until smooth. Tip: Strain the lemon juice to avoid pulp in your filling.
5. Pour the filling into the crust and bake for 25 minutes. The center should jiggle slightly—it’ll set as it cools.
6. Chill the pie for at least 4 hours. Patience is key here for the perfect slice.

Mmm, the first bite is a burst of lemon sunshine with a silky smooth texture that melts in your mouth. Try serving it with a dollop of coconut whipped cream for an extra indulgent treat.

Vegan Paleo Lemon Pie

Oh, you’re going to love this Vegan Paleo Lemon Pie. It’s the perfect blend of tangy and sweet, with a crust that’s surprisingly easy to make. Plus, it’s completely guilt-free!

Ingredients

• 2 cups of almond flour
• A pinch of sea salt
• 1/4 cup of coconut oil, melted
• A splash of vanilla extract
• 1 can of full-fat coconut milk
• 1/2 cup of maple syrup
• The zest and juice of 3 lemons
• A couple of tablespoons of arrowroot powder

Instructions

1. Preheat your oven to 350°F.
2. Mix the almond flour, sea salt, melted coconut oil, and vanilla extract in a bowl until it forms a dough.
3. Press the dough into a pie dish, making sure it’s evenly distributed. Bake for 10 minutes, then let it cool.
4. While the crust is cooling, blend the coconut milk, maple syrup, lemon zest, lemon juice, and arrowroot powder in a blender until smooth.
5. Pour the filling into the cooled crust and smooth the top with a spatula.
6. Chill the pie in the fridge for at least 4 hours, or until the filling is set.
7. Once set, slice and serve. For an extra touch, garnish with fresh berries or a sprinkle of coconut flakes.

Here’s the deal: this pie is creamy, with a bright lemon flavor that’s not too overpowering. The crust is nutty and holds together beautifully. Try serving it with a dollop of coconut whipped cream for an extra indulgent treat.

Paleo Lemon Coconut Pie

So, you’re craving something sweet but want to keep it healthy? This Paleo Lemon Coconut Pie is your answer. It’s creamy, tangy, and has that perfect coconutty crunch.

Ingredients

• 1 cup of almond flour for that nutty base
• A couple of tablespoons of coconut oil, melted
• A pinch of sea salt to balance the sweetness
• 1 can of full-fat coconut milk, chilled overnight
• The zest and juice of 2 lemons for that zing
• A splash of vanilla extract for warmth
• 2 tablespoons of honey or maple syrup, depending on how sweet you like it
• 1/2 cup of shredded coconut for topping

Instructions

1. Preheat your oven to 350°F. This ensures your crust gets that perfect golden edge.
2. Mix the almond flour, melted coconut oil, and sea salt in a bowl until it feels like wet sand. Press this mix into a pie dish firmly. Tip: Use the back of a spoon to smooth it out for an even crust.
3. Bake the crust for 10 minutes or until it’s lightly golden. Let it cool completely. This patience pays off with a crisp base.
4. While the crust cools, scoop out the solid part of the coconut milk into a bowl. Whip it with the lemon zest, juice, vanilla, and sweetener until fluffy. Tip: Chill your mixing bowl beforehand for extra fluffy filling.
5. Spread this creamy filling over the cooled crust and sprinkle with shredded coconut. Chill the pie for at least 4 hours, but overnight is better. Tip: Cover it loosely to avoid any fridge smells sneaking in.

After chilling, this pie slices beautifully, offering a contrast between the crisp crust and the fluffy, lemony filling. Try serving it with fresh berries for an extra pop of color and flavor.

Paleo Lemon Blueberry Pie

Let’s talk about a dessert that’s as refreshing as a summer breeze—Paleo Lemon Blueberry Pie. It’s the perfect blend of tangy and sweet, with a crust that’s surprisingly guilt-free.

Ingredients

• 2 cups of almond flour for that nutty, tender crust
• A pinch of sea salt to balance the sweetness
• 1/4 cup of coconut oil, melted, for a buttery texture
• 2 tbsp of maple syrup to sweeten things up naturally
• 1 cup of fresh blueberries, because frozen just won’t do
• The zest and juice of 2 lemons for that zingy kick
• A splash of vanilla extract to round out the flavors
• 2 eggs, because they’re the glue that holds everything together

Instructions

1. Preheat your oven to 350°F—no guessing here, that’s the sweet spot for the perfect crust.
2. Mix the almond flour, sea salt, melted coconut oil, and 1 tbsp of maple syrup in a bowl until it feels like playdough. Tip: If it’s too crumbly, add a teaspoon of water.
3. Press the dough into a pie dish, making sure it’s even. Bake for 10 minutes until it’s just golden. Tip: Use a fork to poke holes if it puffs up.
4. While the crust cools, whisk together the eggs, remaining maple syrup, lemon zest, lemon juice, and vanilla extract. Tip: Fresh lemon juice makes all the difference.
5. Gently fold in the blueberries, then pour the filling into the crust.
6. Bake for 25 minutes or until the filling is set but still a little jiggly in the center.

Cool this beauty before slicing. The crust is crumbly yet holds together, and the filling? It’s like summer in every bite. Serve it with a dollop of coconut whipped cream if you’re feeling fancy.

Paleo Lemon Chia Pie

Feeling like something sweet but healthy? This Paleo Lemon Chia Pie is your go-to. It’s zesty, creamy, and totally guilt-free, perfect for those lazy summer afternoons.

Ingredients

• 1 cup of almond flour for that nutty, crunchy crust
• A couple of tablespoons of coconut oil, melted, to bind it all together
• A pinch of salt to balance the sweetness
• 1 can of full-fat coconut milk for the creamy filling
• A splash of vanilla extract for that cozy flavor
• 3 tablespoons of chia seeds to thicken things up
• The zest and juice of 2 lemons for that tangy kick
• 2 tablespoons of honey or maple syrup, because we all need a little sweetness

Instructions

1. Preheat your oven to 350°F. We’re starting with the crust.
2. Mix the almond flour, melted coconut oil, and salt in a bowl until it feels like wet sand. Tip: If it’s too dry, add a tad more oil.
3. Press the mixture into a pie dish, making sure it’s even. Bake for 10 minutes, then let it cool. It should be golden and firm.
4. While the crust cools, whisk together the coconut milk, vanilla, chia seeds, lemon zest, and juice in a bowl. Tip: Let it sit for 5 minutes, then whisk again to avoid clumps.
5. Pour the filling into the crust and smooth the top. Chill in the fridge for at least 4 hours, or overnight. Tip: Cover with plastic wrap to keep it fresh.

Before you know it, you’ll have a pie that’s silky with a zingy lemon flavor. Try topping it with fresh berries for an extra pop of color and taste.

Paleo Lemon Almond Pie

You’re going to love this Paleo Lemon Almond Pie—it’s the perfect blend of tangy and sweet, with a crust that’s just the right amount of crunchy. Plus, it’s gluten-free and dairy-free, so it’s a great option for almost any gathering.

Ingredients

• 2 cups of almond flour for that nutty, rich base
• A pinch of sea salt to balance the sweetness
• 1/4 cup of coconut oil, melted, to bring it all together
• 3 eggs, because every good pie needs a binder
• 1/2 cup of honey for a natural sweetness
• The zest and juice of 2 lemons for that bright, tangy flavor
• A splash of vanilla extract to round out the flavors

Instructions

1. Preheat your oven to 350°F—this ensures your pie bakes evenly.
2. Mix the almond flour and sea salt in a bowl. Tip: Make sure there are no lumps for a smoother crust.
3. Add the melted coconut oil and stir until the mixture resembles coarse crumbs.
4. Press the mixture into a 9-inch pie pan, making sure to cover the bottom and sides evenly. Tip: Use the back of a spoon for a smoother finish.
5. Bake the crust for 10 minutes, then let it cool slightly. This step prevents a soggy bottom.
6. While the crust cools, whisk together the eggs, honey, lemon zest, lemon juice, and vanilla extract in another bowl. Tip: Whisk vigorously for a fluffier filling.
7. Pour the filling into the pre-baked crust and return to the oven for 20-25 minutes, or until the filling is set and slightly golden on top.
8. Let the pie cool completely before slicing—this helps the filling firm up.

Unbelievably creamy with a zesty kick, this pie is a showstopper. Serve it chilled with a sprinkle of almond slices on top for extra crunch.

Paleo Lemon Avocado Pie

Believe it or not, this pie is as easy to make as it is delicious. You’re going to love how the creamy avocado and zesty lemon come together in this no-bake treat.

Ingredients

• 2 ripe avocados, pitted and scooped
• 1/2 cup of fresh lemon juice
• 1/4 cup of honey
• 1 cup of almond flour
• 1/4 cup of melted coconut oil
• A pinch of sea salt
• A splash of vanilla extract

Instructions

1. Grab a medium bowl and mix the almond flour, melted coconut oil, and a pinch of sea salt until it feels like wet sand.
2. Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly. Pop it in the fridge to set for about 10 minutes.
3. While the crust chills, blend the avocados, lemon juice, honey, and vanilla extract in a blender until smooth. Tip: For extra creaminess, scrape down the sides of the blender a couple of times.
4. Pour the filling into the chilled crust and smooth the top with a spatula. Tip: Give the pie dish a gentle tap on the counter to remove any air bubbles.
5. Cover the pie with plastic wrap and freeze for at least 4 hours, or until it’s firm to the touch. Tip: If you’re in a hurry, 2 hours in the freezer will do, but 4 is ideal for the perfect texture.

Cool and creamy, this pie is a dream with a dollop of coconut whipped cream on top. The crust is subtly nutty, balancing the bright lemon flavor beautifully. Try serving it with fresh berries for a pop of color and extra freshness.

Paleo Lemon Cashew Pie

This Paleo Lemon Cashew Pie is the perfect blend of tangy and sweet, with a creamy texture that’ll have you coming back for seconds. You’ll love how easy it is to whip up, even on a busy day.

Ingredients

• 1 1/2 cups of raw cashews, soaked overnight
• 1/2 cup of coconut oil, melted
• 1/4 cup of maple syrup
• 2 lemons, juiced (about 1/2 cup)
• A pinch of sea salt
• 1 cup of almond flour
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F. This ensures your pie crust bakes evenly.
2. Mix almond flour and 1/4 cup of melted coconut oil in a bowl until it resembles coarse crumbs. Press this mixture firmly into a pie dish to form the crust. Tip: Use the back of a spoon to smooth it out for an even layer.
3. Bake the crust for 10 minutes, or until it’s lightly golden. Let it cool while you prepare the filling.
4. Blend soaked cashews, remaining coconut oil, maple syrup, lemon juice, vanilla extract, and sea salt in a high-speed blender until smooth. Tip: If the mixture is too thick, add a tablespoon of water to help it blend.
5. Pour the filling into the cooled crust and smooth the top with a spatula. Chill in the fridge for at least 4 hours, or until set. Tip: For a firmer set, leave it overnight.

Fresh out of the fridge, this pie has a creamy, dreamy texture with a bright lemon flavor that’s not too overpowering. Serve it with a sprinkle of lemon zest on top for an extra zing.

Paleo Lemon Ginger Pie

Kickstart your day with this refreshing Paleo Lemon Ginger Pie that’s as easy to make as it is delicious. You’ll love the zesty lemon and spicy ginger combo, perfect for those who crave a little tang in their treats.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut oil, melted
• 2 tbsp maple syrup
• a pinch of salt
• 3/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1/4 cup coconut milk
• 2 tsp ginger, grated
• 3 eggs
• 1/4 cup honey

Instructions

1. Preheat your oven to 350°F and grease a pie dish lightly with coconut oil.
2. Mix almond flour, melted coconut oil, maple syrup, and a pinch of salt in a bowl until it forms a dough.
3. Press the dough evenly into the pie dish and bake for 10 minutes, or until lightly golden. Tip: Use the back of a spoon to smooth the crust.
4. While the crust bakes, whisk together lemon juice, lemon zest, coconut milk, grated ginger, eggs, and honey in another bowl until smooth.
5. Pour the filling into the pre-baked crust and return to the oven for 20 minutes, or until the filling is set. Tip: The center should wobble slightly when shaken.
6. Let the pie cool completely before slicing. Tip: Chill in the fridge for an hour for easier slicing.

Light and creamy with a bold lemon-ginger kick, this pie is a showstopper. Serve it chilled with a drizzle of honey or a sprinkle of coconut flakes for extra flair.

Paleo Lemon Raspberry Pie

Hey, if you’re craving something sweet but still want to keep it healthy, this Paleo Lemon Raspberry Pie is your go-to. It’s tangy, sweet, and has that perfect crumbly crust you love, all without any guilt.

Ingredients

• 2 cups of almond flour for that nutty, crumbly base
• A pinch of sea salt to balance the sweetness
• 1/4 cup of coconut oil, melted, to bring it all together
• 2 tbsp of maple syrup for a touch of natural sweetness
• 1 cup of fresh raspberries because they’re the star here
• Zest and juice of 2 lemons for that zingy flavor
• A splash of vanilla extract to round it all out
• 2 eggs to bind everything perfectly

Instructions

1. Preheat your oven to 350°F. This ensures your pie cooks evenly.
2. Mix the almond flour, sea salt, melted coconut oil, and 1 tbsp of maple syrup in a bowl. Press this mixture into a pie dish to form your crust. Tip: Use the back of a spoon to smooth it out.
3. Bake the crust for 10 minutes until it’s just golden. Let it cool a bit.
4. While the crust cools, whisk together the eggs, remaining maple syrup, lemon zest, lemon juice, and vanilla extract in another bowl. Tip: Whisk until it’s fully combined but not frothy.
5. Gently fold in the raspberries, being careful not to break them up too much.
6. Pour the filling into the pre-baked crust. Tip: Spread the raspberries evenly for a beautiful finish.
7. Bake for another 20-25 minutes until the filling is set but still a little jiggly in the center.
8. Let the pie cool completely before slicing. This patience pays off with cleaner slices.

The pie comes out with a creamy, tangy filling dotted with bursts of raspberry sweetness, all nestled in a crisp, nutty crust. Serve it chilled with a dollop of coconut whipped cream for an extra treat.

Paleo Lemon Macadamia Pie

Believe it or not, this Paleo Lemon Macadamia Pie is your ticket to a guilt-free dessert that doesn’t skimp on flavor. You’ll love the zesty lemon paired with the buttery crunch of macadamias—it’s a match made in heaven.

Ingredients

• 1.5 cups of almond flour
• A pinch of sea salt
• 3 tbsp of coconut oil, melted
• 1 tbsp of honey
• 1 cup of raw macadamia nuts
• 2 lemons, juiced and zested
• 1 can of full-fat coconut milk
• 3 eggs
• A splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and grab a 9-inch pie dish.
2. Mix the almond flour, sea salt, melted coconut oil, and honey in a bowl until it’s all cozy together.
3. Press the mix into the pie dish, making sure it’s even. Pop it in the oven for 10 minutes—just until it’s lightly golden.
4. While that’s baking, blend the macadamia nuts until they’re finely chopped but still a bit chunky for texture.
5. In another bowl, whisk together the lemon juice, zest, coconut milk, eggs, and vanilla extract until smooth.
6. Stir in the macadamias, then pour the filling over the pre-baked crust.
7. Bake for 25 minutes or until the center is set but still a tiny bit wobbly.
8. Let it cool completely before slicing—patience is key here for the perfect texture.

Out of the oven, this pie is a dream with its creamy filling and nutty crust. Serve it chilled with a drizzle of extra honey or a sprinkle of lemon zest for an extra zing.

Conclusion

Kickstart your Paleo journey with these 12 zesty lemon pie recipes that promise to delight your taste buds without compromising your dietary goals. Whether you’re craving something tart, sweet, or a perfect balance of both, there’s a recipe here for you. We’d love to hear which one becomes your favorite—don’t forget to leave a comment and share your baking triumphs on Pinterest!