YOUR SOLIN GENERATED RECIPE
Fresh Citrus Meringue Pie
Enjoy a bright twist on classic pie with a light almond flour crust, a tangy Greek yogurt and citrus filling, and a fluffy meringue topping. The interplay of fresh grapefruit and lemon zest creates an energizing burst of flavor, while the airy meringue crown adds a delightful texture.
INGREDIENTS
20 grams Almond Flour
1 cup Fat-Free Greek Yogurt
4 large Egg Whites
1/2 medium Grapefruit
1/2 Lemon
1 teaspoon Granulated Sugar
Pinch of Salt
PREPARATION
Preheat your oven to 350°F.
In a small bowl, mix the almond flour with a pinch of salt and a tiny splash of water to form a crumbly dough. Press the mixture firmly into a small, round pie dish to create a thin crust.
Bake the almond crust for 8-10 minutes until just set. Remove from the oven and let cool slightly.
Meanwhile, in a separate bowl, combine the fat-free Greek yogurt with the fresh grapefruit segments, and squeeze the juice of 1/2 a lemon. Stir gently to blend the citrus flavors into the creamy yogurt filling.
Pour the yogurt and citrus mixture into the cooled almond crust, smoothing out the top evenly.
For the meringue, in a clean bowl, whip the 4 egg whites until soft peaks form. Gradually add the teaspoon of granulated sugar while continuing to whip until the meringue is glossy and holds stiff peaks.
Spread the meringue evenly over the yogurt filling, ensuring it touches the edges to seal in the filling.
Place the assembled pie in the oven for 5-7 minutes, or until the meringue is lightly toasted with a golden hue.
Allow the pie to cool for a few minutes before serving to let the flavors meld. Enjoy this refreshing twist on traditional meringue pie!