Lighter Lemon Meringue Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Pie Crust Pastry:3 Cups Almond Flour 2 TBS Sugar1/2 tsp Salt1/4 tsp baking soda4 Tbs cold unsalted butter1 large cold EggFilling:3 Large eggs-seperatedUse the yolks only in this filling step.2 TBS unsalted butter1 tsp grated lemon rind1 cup fresh squeezed lemon juice1 1/2 cups hot waterMeringue:Use the reserved 3 egg whites in this topping step.2 TBS additional sugar for Meringue1/2 tsp vanilla1/4 tsp cream of tarter
Make pie crust ahead of time
Mix all dry crust ingredients together until completely blended.
Cut in butter until the mixture is completely blended
Add the egg all at once, and mix all til completely blended.
chill pastry for 15 minutes in the refrigerator, then pat into pie pan.
Chill again before baking for a lighter flakier crust.
Bake 350 degrees for 15-20 mintues.
For the Lemon curd filling:
In a saucepan combine the sugar, corn starch, and salt. Cook and stir constantly over moderately high heat until the mixture comes to a boil. Reduce heat and cook stirring constantly for 2 more minutes.
Stir a small amount of the hot mixture into egg yolks to temper the yolks, then add yolk mixture to the lemon curd cooking pot.
Bring to a new boil, then cook 2 more minutes stirring constantly.
Rmove from heat and add butter and lemon peel.
Stir.
Slowly add lemon juice, mixing well.
Pour lemon curd into baked pie crust.
For the Meringue:
Beat egg whites, vanilla, and cream of tartar with a mixer until soft peaks form. Gradually add sugar, beating until shiny stiff peaks form.
Spread meringue over the lemon curd sealing to the edge of pastry.
Bake at 350 degrees for 12-15 minutes or until meringue is golden brown
Serving Size: This recipe makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Mix all dry crust ingredients together until completely blended.
Cut in butter until the mixture is completely blended
Add the egg all at once, and mix all til completely blended.
chill pastry for 15 minutes in the refrigerator, then pat into pie pan.
Chill again before baking for a lighter flakier crust.
Bake 350 degrees for 15-20 mintues.
For the Lemon curd filling:
In a saucepan combine the sugar, corn starch, and salt. Cook and stir constantly over moderately high heat until the mixture comes to a boil. Reduce heat and cook stirring constantly for 2 more minutes.
Stir a small amount of the hot mixture into egg yolks to temper the yolks, then add yolk mixture to the lemon curd cooking pot.
Bring to a new boil, then cook 2 more minutes stirring constantly.
Rmove from heat and add butter and lemon peel.
Stir.
Slowly add lemon juice, mixing well.
Pour lemon curd into baked pie crust.
For the Meringue:
Beat egg whites, vanilla, and cream of tartar with a mixer until soft peaks form. Gradually add sugar, beating until shiny stiff peaks form.
Spread meringue over the lemon curd sealing to the edge of pastry.
Bake at 350 degrees for 12-15 minutes or until meringue is golden brown
Serving Size: This recipe makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Nutritional Info Amount Per Serving
- Calories: 242.0
- Total Fat: 16.1 g
- Cholesterol: 57.9 mg
- Sodium: 110.7 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 2.3 g
- Protein: 6.2 g
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