YOUR SOLIN GENERATED RECIPE
Fresh Citrus Meringue Pie
Enjoy a light twist on a classic pie with a crisp almond flour crust, a tangy fresh citrus filling blended with creamy Greek yogurt, and a billowy meringue topping. This single-serving pie delivers a bright, zesty flavor with a perfect balance of sweetness and protein-packed creaminess, making it an ideal meal for those mindful of both taste and nutrition.
INGREDIENTS
1/3 cup Almond Flour (30g)
1 large Egg White (33g) for crust
1 teaspoon Coconut Oil (5g)
3/4 cup Nonfat Greek Yogurt (170g)
2 tablespoons Fresh Lemon Juice
1 teaspoon Lemon Zest
1 tablespoon Honey
2 large Egg Whites (66g) for meringue
Pinch of Cream of Tartar
PREPARATION
Preheat your oven to 350°F. Lightly grease a small ramekin or pie dish.
Combine the almond flour, 1 egg white, and melted coconut oil in a bowl. Mix until a crumbly dough forms, then press the mixture evenly into the bottom of your ramekin to form the crust.
Bake the crust for 8-10 minutes until it begins to turn lightly golden. Remove from the oven and set aside.
In a separate bowl, whisk together the nonfat Greek yogurt, fresh lemon juice, lemon zest, and honey until smooth. This will be your citrus filling.
Pour the citrus filling evenly over the warm crust.
For the meringue topping, beat the 2 egg whites with a pinch of cream of tartar until soft peaks form.
Spoon the meringue over the citrus filling, spreading it to cover the surface completely.
Return the assembled pie to the oven and bake at 350°F for an additional 8-10 minutes, or until the meringue is just set and slightly golden on top.
Remove from the oven and let cool for a few minutes before enjoying your light and protein-packed Fresh Citrus Meringue Pie.