On the weekend I felt like pie. So I found lemons in the fridge and decided to make up a healthier version of a lemon meringue pie! The usual lemon meringue calls for quite a bit of sugar and butter. That is a component I hoped to change in the recipe. I hope you enjoy it, and let me know how it goes!! 😀

 

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Ingredients

Base

1 cup plain flour, sifted*

3-4 tbsp honey or maple syrup

1/4 tsp vanilla extract

1/2 cup butter or oil, melted

1 egg

 

Filling

Zest (rind)  of 1-2 lemons

1/3 cup lemon juice

3 egg yolks (save the whites for meringue)  

1/4 cup butter or oil, melted

1/4 cup honey

 

Meringue

3 egg whites

3-4 tbsp sugar (coconut, rapadura or normal)

 

Equipment

Electric mixer/beater

 

1. Preheat oven to 180ºC. Grease a cake tin.

2. In a mixing bowl, combine flour, extract, and egg. Add melted butter/oil and honey/maple syrup.

3. Roll out pastry and place in tin. Bake for 15-20 minutes or until golden. Once baked, leave to cool down for 5-10 minutes.

4. In a saucepan, combine rind, eggs and honey. Mix until smooth. Add in butter/oil and lemon juice. Stir until mixture thickens.

5. Spread filling over the base. Then make the meringue.

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6.  Using an electric beater, in a bowl combine meringue ingredients, and mix until soft peaks form. HOWEVER, with the sugar, whilst it’s mixing, gradually add the sugar.

7. Spread meringue over filling. Bake in oven a further 10-15 minutes.

8. Allow pie to cool down and enjoy! You can also refrigerate if desired.

 

*Other notes

-To make a gluten free version, you can use almond meal, coconut flour, spelt flour etc. in place of the plain flour.

 

 

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