Fresh Citrus Lemon Meringue Pie

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

Fresh Citrus Lemon Meringue Pie

YOUR SOLIN GENERATED RECIPE

Fresh Citrus Lemon Meringue Pie

A vibrant twist on a classic dessert reinvented to be light and protein-packed. Enjoy a tender, oat-based crust supporting a tangy lemon Greek yogurt filling crowned with a fluffy, lightly-sweetened egg white meringue. Each bite delivers a refreshing burst of citrus balanced by a subtle natural sweetness, perfect for a balanced meal any time of day.

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NUTRITION

366kcal
Protein
40.4g
Fat
3.2g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

1 large egg white (for crust)

170g Nonfat Greek Yogurt

1/4 cup Fresh Lemon Juice

1 tsp Lemon Zest

1 tsp Cornstarch

4 large egg whites (for meringue)

Pinch Cream of Tartar

Stevia to taste

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PREPARATION

  • 1

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

  • 2

    Prepare the crust by blending the rolled oats in a food processor until finely ground. In a small bowl, mix the oat flour with 1 egg white until a cohesive dough forms. Press the mixture evenly into the bottom of a small pie pan or baking dish.

  • 3

    Bake the crust in the preheated oven for about 10 minutes until it’s lightly set. Remove from the oven and set aside.

  • 4

    For the filling, in a saucepan, combine the nonfat Greek yogurt, fresh lemon juice, lemon zest, and cornstarch. Gently warm the mixture over low-medium heat, stirring constantly until it thickens slightly. Taste and add stevia if additional sweetness is desired. Remove from heat and allow to cool slightly.

  • 5

    Pour the lemon filling over the pre-baked crust, smoothing the top evenly.

  • 6

    Prepare the meringue topping by placing 4 egg whites and a pinch of cream of tartar in a clean, dry bowl. Beat with an electric mixer until soft peaks form. Continue beating and gradually add stevia to taste until stiff, glossy peaks form.

  • 7

    Spread the meringue evenly over the lemon filling, ensuring the meringue touches the edges of the crust to seal in the filling.

  • 8

    Return the pie to the oven and bake for an additional 8-10 minutes until the meringue gets a light golden color on top.

  • 9

    Remove from the oven and let the pie cool to room temperature before serving. Enjoy a slice that balances tart citrus with light, airy sweetness!

Fresh Citrus Lemon Meringue Pie

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

Fresh Citrus Lemon Meringue Pie

YOUR SOLIN GENERATED RECIPE

Fresh Citrus Lemon Meringue Pie

A vibrant twist on a classic dessert reinvented to be light and protein-packed. Enjoy a tender, oat-based crust supporting a tangy lemon Greek yogurt filling crowned with a fluffy, lightly-sweetened egg white meringue. Each bite delivers a refreshing burst of citrus balanced by a subtle natural sweetness, perfect for a balanced meal any time of day.

NUTRITION

366kcal
Protein
40.4g
Fat
3.2g
Carbs
42.4g

SERVINGS

1 serving

INGREDIENTS

40g Rolled Oats

1 large egg white (for crust)

170g Nonfat Greek Yogurt

1/4 cup Fresh Lemon Juice

1 tsp Lemon Zest

1 tsp Cornstarch

4 large egg whites (for meringue)

Pinch Cream of Tartar

Stevia to taste

PREPARATION

  • 1

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

  • 2

    Prepare the crust by blending the rolled oats in a food processor until finely ground. In a small bowl, mix the oat flour with 1 egg white until a cohesive dough forms. Press the mixture evenly into the bottom of a small pie pan or baking dish.

  • 3

    Bake the crust in the preheated oven for about 10 minutes until it’s lightly set. Remove from the oven and set aside.

  • 4

    For the filling, in a saucepan, combine the nonfat Greek yogurt, fresh lemon juice, lemon zest, and cornstarch. Gently warm the mixture over low-medium heat, stirring constantly until it thickens slightly. Taste and add stevia if additional sweetness is desired. Remove from heat and allow to cool slightly.

  • 5

    Pour the lemon filling over the pre-baked crust, smoothing the top evenly.

  • 6

    Prepare the meringue topping by placing 4 egg whites and a pinch of cream of tartar in a clean, dry bowl. Beat with an electric mixer until soft peaks form. Continue beating and gradually add stevia to taste until stiff, glossy peaks form.

  • 7

    Spread the meringue evenly over the lemon filling, ensuring the meringue touches the edges of the crust to seal in the filling.

  • 8

    Return the pie to the oven and bake for an additional 8-10 minutes until the meringue gets a light golden color on top.

  • 9

    Remove from the oven and let the pie cool to room temperature before serving. Enjoy a slice that balances tart citrus with light, airy sweetness!