NUTRITION

SERVINGS

INGREDIENTS

2/3 cup oat flour

1 egg white for crust

1 cup fat-free Greek yogurt

2 egg whites for custard

Juice and zest of 2 lemons

1 tbsp cornstarch

2 egg whites for meringue

2 tbsp granulated sugar

PREPARATION

• 1

  Preheat your oven to 375°F.

• 2

  Combine 2/3 cup oat flour with 1 egg white in a bowl. Mix until a dough forms. Press the mixture evenly into a small, pie-shaped pan to form a thin crust.

• 3

  Bake the crust in the preheated oven for about 8-10 minutes until lightly golden. Remove and set aside.

• 4

  In a medium saucepan over medium heat, whisk together 1 cup fat-free Greek yogurt, 2 egg whites, the juice and zest from 2 lemons, and 1 tbsp cornstarch. Continue whisking as the mixture warms, allowing it to thicken into a smooth custard. Once thickened (about 5-7 minutes), remove from heat.

• 5

  Pour the warm lemon custard into the pre-baked oat crust, smoothing the top.

• 6

  In a clean bowl, whip 2 egg whites until soft peaks form. Gradually add 2 tbsp granulated sugar while continuing to whip until stiff, glossy peaks form.

• 7

  Spread the meringue evenly over the lemon custard, ensuring the edges touch the crust to seal in the filling.

• 8

  Place the pie back into the oven and bake for an additional 8-10 minutes, or until the meringue is lightly browned and crisp on top.

• 9

  Allow the pie to cool slightly before serving to let the custard set further. Enjoy your Fresh Lemon Custard Pie either at breakfast, lunch, or dinner.