YOUR SOLIN GENERATED RECIPE
Fresh Citrus Meringue Pie
A vibrant and refreshing pie featuring a crisp almond flour crust, a tangy filling of Greek yogurt blended with fresh citrus segments, and a light, fluffy meringue topping that’s toasted to golden perfection. Every bite delivers a zesty burst of flavor balanced by a satisfying protein boost.
INGREDIENTS
1/4 cup Almond Flour
3/4 cup Plain Nonfat Greek Yogurt
3 Egg Whites
1 cup Mixed Citrus Segments
1 teaspoon Honey
1 tablespoon Fresh Lemon Juice
Pinch of Salt
PREPARATION
Preheat your oven to 375°F.
In a small bowl, combine the almond flour with a pinch of salt. Press the mixture into a small pie dish to form an even, thin crust.
Bake the almond flour crust in the preheated oven for about 8-10 minutes until lightly golden. Remove and let it cool slightly.
In another bowl, mix the Greek yogurt with fresh lemon juice, honey, and half of the mixed citrus segments. Stir until smooth.
Pour the citrus-yogurt filling into the cooled crust and gently fold in the remaining citrus segments on top for extra freshness.
In a clean bowl, whip the egg whites until soft peaks form to create the meringue topping. Carefully spread the meringue over the filling, ensuring it touches the crust edges to seal in the flavors.
Return the pie to the oven and bake at 375°F for an additional 5-7 minutes, or until the meringue has a light golden color.
Remove from the oven, allow to cool slightly, and serve this refreshing pie as a light meal any time of the day.