YOUR SOLIN GENERATED RECIPE
Fresh Citrus Meringue Pie
A light, refreshing twist on the classic meringue pie featuring a nutty almond flour crust, a tangy, creamy citrus-y Greek yogurt filling, and a billowy, citrus-infused meringue topping. This pie delivers a delightful burst of bright flavors and textures that make for an energizing meal any time of day.
INGREDIENTS
40g Almond Flour
1 large Egg White (for crust)
3/4 cup Nonfat Greek Yogurt
1/2 cup Fresh Orange Segments
3 large Egg Whites (for meringue)
Fresh Lemon Juice and Zest (from 1 lemon)
1 tsp Stevia
Pinch of Salt
PREPARATION
Preheat your oven to 350°F (175°C).
Combine the almond flour and a pinch of salt in a small bowl. Add 1 egg white and stir until the mixture forms a crumbly dough. Press the mixture evenly into a small pie dish or tart pan to form the crust.
Bake the crust in the preheated oven for about 10 minutes until slightly golden. Remove and let cool.
In a separate bowl, mix the nonfat Greek yogurt with the fresh orange segments and a bit of lemon zest to create the tangy filling.
Pour the yogurt-citrus filling over the baked crust, smoothing it into an even layer.
For the meringue topping, in a clean bowl, whisk 3 egg whites with 1 teaspoon stevia and a few drops of lemon juice until soft peaks form.
Spread the meringue gently over the filling, making sure to seal the edges so the filling is completely covered.
Place the assembled pie under a broiler for 1-2 minutes, just until the meringue gets a slight golden tint. Watch it carefully to prevent burning.
Allow the pie to cool before serving to let all layers set. Enjoy this light and zesty refreshment at any meal time.