Fresh Citrus Meringue Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Citrus Meringue Pie

YOUR SOLIN GENERATED RECIPE

Fresh Citrus Meringue Pie

A light and refreshing twist on a classic pie, featuring a delicate almond flour crust, a tangy citrus filling enriched with low-fat Greek yogurt and fresh egg white for added protein, crowned with a perfectly whipped meringue infused with vanilla and stevia for a subtle sweetness. Every bite delivers a burst of citrus vibrancy balanced by a silky, airy topping.

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NUTRITION

362kcal
Protein
31.4g
Fat
14.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

1 large Egg White (for crust)

100g Fresh Orange Segments

30ml Fresh Lemon Juice

100g Low-Fat Greek Yogurt

1 large Egg White (for filling)

2 large Egg Whites (for meringue)

1 tsp Stevia

1 tsp Vanilla Extract

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with 1 egg white until the dough starts coming together. Press the mixture evenly into a small pie dish or tart pan to form the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until it just starts to set. Remove from the oven and let cool slightly.

  • 4

    In another bowl, combine the fresh orange segments, lemon juice, low-fat Greek yogurt, and an additional egg white. Whisk until smooth to form the citrus filling.

  • 5

    Pour the filling over the pre-baked crust and smooth the top with a spatula.

  • 6

    For the meringue topping, beat 2 egg whites with stevia and vanilla extract until stiff peaks form.

  • 7

    Spread the whipped meringue evenly over the citrus filling, ensuring it touches the edges to seal in the filling.

  • 8

    Return the pie to the oven and bake for an additional 5-7 minutes, just until the meringue is lightly toasted.

  • 9

    Allow the pie to cool before slicing. Enjoy a refreshing serving that balances tangy citrus with a light, protein-packed meringue topping.

Fresh Citrus Meringue Pie

This is an example of a meal that Solin would create to include in your personalized meal plan.

Fresh Citrus Meringue Pie

YOUR SOLIN GENERATED RECIPE

Fresh Citrus Meringue Pie

A light and refreshing twist on a classic pie, featuring a delicate almond flour crust, a tangy citrus filling enriched with low-fat Greek yogurt and fresh egg white for added protein, crowned with a perfectly whipped meringue infused with vanilla and stevia for a subtle sweetness. Every bite delivers a burst of citrus vibrancy balanced by a silky, airy topping.

NUTRITION

362kcal
Protein
31.4g
Fat
14.6g
Carbs
24.8g

SERVINGS

1 serving

INGREDIENTS

30g Almond Flour

1 large Egg White (for crust)

100g Fresh Orange Segments

30ml Fresh Lemon Juice

100g Low-Fat Greek Yogurt

1 large Egg White (for filling)

2 large Egg Whites (for meringue)

1 tsp Stevia

1 tsp Vanilla Extract

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C).

  • 2

    In a small bowl, mix the almond flour with 1 egg white until the dough starts coming together. Press the mixture evenly into a small pie dish or tart pan to form the crust.

  • 3

    Bake the crust in the preheated oven for 8-10 minutes until it just starts to set. Remove from the oven and let cool slightly.

  • 4

    In another bowl, combine the fresh orange segments, lemon juice, low-fat Greek yogurt, and an additional egg white. Whisk until smooth to form the citrus filling.

  • 5

    Pour the filling over the pre-baked crust and smooth the top with a spatula.

  • 6

    For the meringue topping, beat 2 egg whites with stevia and vanilla extract until stiff peaks form.

  • 7

    Spread the whipped meringue evenly over the citrus filling, ensuring it touches the edges to seal in the filling.

  • 8

    Return the pie to the oven and bake for an additional 5-7 minutes, just until the meringue is lightly toasted.

  • 9

    Allow the pie to cool before slicing. Enjoy a refreshing serving that balances tangy citrus with a light, protein-packed meringue topping.