Easy Kamut lemon meringue pie has a tangy lemon curd nestled on a crunchy crust and topped with a wispy sweet meringue.
Why you should make easy Kamut lemon meringue pie
Lemon recipes are one of my favorite dessert options to make. A good lemon pie will be remembered for a long time!
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Delicious lemon custard filling: The rich custard-like lemon filling bursts with tart and sweet flavor.
Great way to use up eggs: If you have egg yolks or egg whites to use up then this recipe would be a great option. This low carb lemon curd pudding or sourdough mini lemon tarts are also great recipes for using up extra egg yolks.
Can be made ahead of time: For a make-ahead option, the pie crust can be made and refrigerated (or even froze) in advance, making this even more simple and less time consuming to prep. In fact, it is often recommended that pie crust be refrigerated in advance to help cool for a better texture when it comes to rolling out the pie crust.
What is Kamut?
Kamut it an ancient grain, also known as khorasan wheat; the grain of Egypt. It is easier to digest then regular whole wheat flour and has not been genetically altered. Kamut is also higher in protein and is easier for the body to digest.
It has easily become a favorite grain in our home, not just from the health benefits but because it has a wonderful slightly nutty texture and buttery taste.
We use a grain mill to grind our own grain. It is very satisfying to have fresh flour and know that it has undergone very little commercial processing.
Ingredients for easy Kamut lemon meringue pie
Kamut flour (or other whole grain flour of choice)- a delicious and flavorful whole grain
Sea salt – adds necessary flavor
Baking powder – gives a little rise in the pie crust
Butter – makes a flaky crust
Eggs – binds the crust together
Water – extra liquid for the pie crust dough
Apple cider vinegar – adds flavor and the acidity in the vinegar helps the dough to relax to be able to roll out easier
Unrefined sugar – off sets the sour
Cornstarch – a necessary thickener for both the filling and the meringue
Lemon juice – the primary flavor ingredient
Lemon zest – additional flavor boost
Vanilla flavoring or extract – flavoring
Egg whites – beaten egg whites develop into glorious clouds of fluffy whiteness
Egg yolks – makes a curd filling what it is
Cream of tartar or xanthan gum – helps the meringue (beaten egg whites) to hold their shape
How to make this easy Kamut lemon meringue pie
To make the kamut crust
Mix together the flour, salt and baking powder.
Cut in the butter using a pastry cutter until it is a course mixture. You’ll want pea size clumps.
In a separate bowl whisk together the egg, ice cold water and vinegar.
Slowly pour the liquid mixture into the flour mixture. You will want to add most of the liquid ingredients to the pie crust flour mixture, otherwise it could turn out too hard and crumbly to work with and roll out, especially if you are planning to refrigerate or freeze the crust. You might not need to add it all though! Use your hands to work the mixture into a ball. Once it comes together and holds its shape well, then wrap in a piece of plastic wrap and place in the fridge until ready to use.
Refrigerate the pie crust for at least 2-4 hours before rolling out.
When ready to roll out, place on the counter to soften. This can take anywhere from 30 minutes to an hour depending on the pie crust and the temperature in your house.
Preheat the oven to 350. Pie crust can be very finicky to work with. You can roll the pie crust out between two pieces of parchment or wax paper that have been lightly floured or directly on a counter top. Then invert into pie plate. Just do the best you can with this step. If some of the dough falls apart, just piece it back together the best you can by pinching the seams closed or pressing the crust edges together.
This recipe makes two crusts. (I like to make two pie crusts at the same time and I usually bake both and then freeze the second one to use later).
Prick the bottom of the crusts with a fork and bake for about 20 minutes until lightly browned. The pie crust should be golden brown and will be loose in the pan and able to wiggle around. Those are both signs the crust is done baking.
While the crust is baking you can start the lemon filling.
Tangy lemon filling
Separate the eggs. Be careful not to get any yolks and whites mixed in with each other.
Into a medium saucepan, add the unrefined sugar, cornstarch, water, lemon juice and lemon zest or peel. Stir well. Cook on low, stirring frequently.
Once the mixture begins to thicken, watch closely and continue to stir. After it has thickened, slowly add some of the cooked mixture into the egg yolks. This is to temper the egg yolks so they don’t cook. Then drizzle the egg yolk mixture into the mixture in the pot. Whisk vigorously. Cook an additional 1-2 minutes. Remove from the heat and add butter and vanilla. Stir together and pour into baked pie shell.
Set on the side and make the weep free meringue.
Weep free meringue
In a small saucepan combine the cornstarch, sugar and water. Stir well to prevent any clumps.
Cook over medium heat slowly. Once it starts to boil, cook for another 20 seconds and then remove from the heat. Let the mixture cool off about 5-10 minutes.
Beat egg whites, cream of tartar or xanthan gum and vanilla. While beating, slowly add unrefined sugar and continue beating until stiff peaks form. DO NOT OVER BEAT.
While on low speed, slowly add cooked mixture, 1 tablespoon at a time. Continue beating until every thing is well incorporated.
Spoon meringue mixture over the lemon filling in the pie, bringing it all the way to the crust. Use the back of a spoon to make the little wisps.
Bake at 325 for about 18-22 minutes, until the meringue is golden brown. Check often at the end so you don’t overbake it.
You can make a double batch of pie crust to freeze some to have on hand later on.
Cool until ready to serve!
SHOP THIS POST!
Equipment needed:
Pie plate
Rolling pin
Measuring cups
Hand beater (hand mixer for egg whites) or stand mixer
Recipe
Kamut pie crust:
3 cups kamut flour (you can use part white flour for a more mild tasting crust if preferred)
3/4 tsp salt
1/4 tsp baking powder
1 cup butter, slightly softened
1 egg
1/3 cup ice cold water
1 T apple cider vinegar
Lemon filling:
1 1/4 cup unrefined sugar
1/3 cup cornstarch
1 1/4 cup water
1/2 cup lemon juice
3/4 tsp lemon zest or peel
5 egg yolks (save the whites for the meringue)
1 T butter
1/2 tsp vanilla flavoring or extract
Meringue:
1 T cornstarch
1 T unrefined sugar
1/3 cup water
5 egg whites
1/4 tsp cream of tartar or xanthan gum
1 tsp vanilla flavoring or extaract
1/2 cup unrefined sugar
Notes and tips for making easy Kamut lemon meringue pie
Don’t overbake the pie at the end or the meringue will get too dark.
The pie crust dough will be a little crumbly to work with since kamut has a lower gluten content. Handle slowly and carefully.
Since Kamut grain has a lower gluten content, make sure that when you make this easy kamut lemon meringue pie, to add enough of the egg mixture when making the crust dough. The egg is a binder and helps to hold the dough together.
Allow the dough to chill, but then warm up again for easiest handling and formation.
This recipe makes 2 pie crusts. (Use the extra for another recipe).
Can you freeze the pie crust
Yes, the pie crust can be froze and used later. Frozen pie crust can last up to two months in the freezer.
How to freeze pie crust
Pie crust can be froze two different ways; the raw pie dough, or the baked crust.
To freeze raw pie dough: Form the raw pie dough in to a ball shape. Wrap tightly in plastic wrap and then slide into a freezer palstic bag. Label bag and place in the freezer.
You can also freeze the pie dough after it has been rolled into the pie plate. Simply roll the dough out and arrange into the pie plate as you would if you were going to bake it right away. Primp the edges. Carefully wrap the pie plate then in plastic wrap. Either slide into a large plastic bag or double wrap in plastic wrap. Label and place into the freezer.
To freeze baked pie crust: Bake the pie crust according to the above directions and then cool. Wrap in plastic wrap and place in a plastic bag that is labeled. This works great for cream pies, pumpkin pies, strawberry pies and more.
How to use frozen pie crust
To use frozen pie crust, remove from the freezer about 24 hours using and thaw in the fridge. Allow the crust to then sit on the counter at room temperature for about 2-5 hour before rolling out. To thaw directly from the freezer, set the crust out on the counter at room temperature until soft enough to use. Will typically take 8 hours or so.
I like to take frozen pie crust out of the freezer and stick it in the fridge to sit until the next day when I get around to making the pie.
​When to serve this lemon meringue pie recipe
Dessert, potluck’s, to take to a neighbor, to bring to a friend or family with a new baby.
Kamut Lemon Meringue Pie
Easy Kamut lemon meringue pie has a tangy lemon curd nestled on a crunchy crust and topped with a wispy sweet meringue.
Ingredients
Kamut crust
- 3 cups Kamut flour
- 3/4 tsp salt
- 1/4 tsp baking powder
- 1 cup butter, slightly softened
- 1 egg
- 1/3 cup ice cold water
- 1 T apple cider vinegar
Lemon filling
- 1 1/4 cup unrefined sugar
- 1/3 cup cornstarch
- 1 1/4 cup water
- 1/2 cup lemon juice
- 3/4 tsp lemon zest or peel
- 5 egg yolks (save the whites for the meringue)
- 1 T butter
- 1/2 tsp vanilla extract or flavoring
Weep free Meringue
- 5 egg whites
- 1 T cornstarch
- 1 T unrefined sugar
- 1/3 cup water
- 1/4 tsp cream of tartar (or xantah ngum)
- 1 tsp vanilla flavoring or extract
- 1/2 cup unrefined sugar
Instructions
Make the crust
- Mix together the flour, salt and baking powder.
- Cut in the butter using a pastry cutter until it is a course mixture. You'll want pea size clumps.In a separate bowl whisk together the egg, ice cold water and vinegar.
- Slowly pour the liquid mixture into the flour mixture. You will want to add most of the liquid ingredients to the pie crust flour mixture. Otherwise it could turn out too hard and crumbly to work with and roll out, especially if you are planning to refrigerate or freeze the crust. You might not need to add it all though! Use your hands to work the mixture into a ball. Once it comes together and holds its shape well, then wrap in a piece of plastic wrap and place in the fridge until ready to use.
- Refrigerate the pie crust for at least 2-4 hours before rolling out.
- When ready to roll out, place on the counter to soften. This can take anywhere from 30 minutes to an hour depending on the pie crust and the temperature in your house.
- Preheat the oven to 350. You can roll the pie crust out between two pieces of parchment or wax paper that have been lightly floured. Then invert into pie plate. Low gluten content grains can be tricky to work with so just do the best you can with this step. If some of the dough falls apart, just piece it back together the best you can by pinching the seams closed or pressing the crust edges together.This recipe makes two crusts. I like to make two pie crusts at the same time and I usually bake both and then freeze the second one to use later.
- Prick the bottom of the crusts and bake for about 20 minutes until lightly browned. The pie crust should be golden brown will be loose in the pan and able to wiggle around. Those are both signs the crust is done.
- While the crust is baking you can start the lemon filling..
Tangy lemon filling
- Separate the eggs.
- Into a medium saucepan, add the unrefined sugar, cornstarch, water, lemon juice and lemon zest or peel. Stir well. Cook on low, stirring frequently.
- Once the mixture begins to thicken, watch closely and continue to stir. After it has thickened, slowly add some of the cooked mixture into the egg yolks. This is to temper teh egg yolks so they don't cook. Then drizzle the egg yolkm icture ibto the mixture in the pot. Whisk vigorously. Cook an additional 1-2 minutes. Remove from the heat and add butter and vanilla. Pour into baked pie shell.
- Set on the side and make the weep free meringue.
Weep free meringue
- In a small saucepan combine the cornstarch, sugar and water. Stir well to prevent any clumps.
- Cook over medium heat slowly. Once it starts to boil, cook for another 20 seconds and then remove from the heat. Let the mixture cool off about 5-10 minutes.
- Beat egg whites, cream of tartar or xanthan gum and vanilla. While beating, slowly add unrefined sugar and continue beating until stiff peaks form. DO NOT OVER BEAT.
- While on low speed, slowly add cooked mixture, 1 tablespoon at a time. Continue beating until every thing is well incorporated.
- Spoon meringue mixture over the lemon filling in the pie, bringing it all the way to the crust. Use the back of a spoon to make the little wisps.
- Bake at 325 for about 18-22 minutes, until the meringue is golden brown. Check often at the end for doneness so you don't overbake.
- Cool until ready to serve!
Notes
Don't overbake the pie at the end or the meringue will get too dark.
The pie crust dough will be a little crumbly to work with since kamut has a lower gluten content. Handle slowly and carefully.
Since Kamut grain has a lower gluten content, make sure that when you make this easy kamut lemon meringue pie, to add enough of the egg mixture when making the crust dough. The egg is a binder and helps to hold the dough together.
Allow the dough to chill, but then warm up again for easiest handling and formation.
This recipe makes 2 pie crusts. (Use the extra for another recipe).
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
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