NUTRITION

SERVINGS

INGREDIENTS

1/3 cup almond flour (28g)

1 tbsp melted unsalted butter (14g)

1 whole egg

1 egg yolk

2 tbsp fresh lemon juice

1 tbsp granulated sugar

1/2 cup nonfat plain Greek yogurt (150g)

1 egg white

1 tsp lemon zest

PREPARATION

• 1

  Preheat your oven to 350°F (175°C). Lightly grease a small pie dish or tart pan.

• 2

  Combine the almond flour with the melted butter in a bowl, pressing the mixture evenly into the bottom of the pie dish to form a crust.

• 3

  In a separate bowl, whisk together the whole egg, egg yolk, granulated sugar, Greek yogurt, lemon juice, and lemon zest until smooth.

• 4

  Pour the lemon curd mixture over the prepared crust, ensuring the filling is evenly distributed.

• 5

  Bake in the preheated oven for 18-20 minutes, or until the filling is just set but still slightly wobbly in the center.

• 6

  While the pie is baking, in a clean bowl whip the egg white until soft peaks form to create your meringue topping.

• 7

  Once the pie has finished baking, remove it from the oven and gently dollop the whipped egg white over the top, spreading it evenly.

• 8

  Return the pie to the oven and bake for an additional 5 minutes or place under a broiler for 1-2 minutes until the meringue becomes light and crispy.

• 9

  Allow the pie to cool slightly before serving to let the filling firm up. Enjoy your Fresh Lemon Curd Pie with a crispy meringue top!