YOUR SOLIN GENERATED RECIPE
Fresh Citrus Meringue Pie
Savor the bright, zesty tang of freshly squeezed citrus melded with a light, protein-enriched Greek yogurt filling, all nestled in a delicate almond flour crust and crowned with a fluffy, lightly sweetened meringue. This reinvented take on meringue pie is perfect for any meal, delivering a refreshing and balanced blend of flavors with a lift of natural citrus brightness.
INGREDIENTS
1/4 cup Almond Flour (28g)
1 tsp Coconut Oil (5g)
1 tbsp Unsweetened Almond Milk (15g)
3/4 cup Nonfat Greek Yogurt (180g)
1/2 medium Orange, segmented (80g)
1 tbsp Fresh Lemon Juice (15g)
1 large Egg White (33g) for filling
1 tsp Cornstarch (3g)
2 large Egg Whites (66g) for meringue
1/2 tsp Stevia
PREPARATION
Preheat your oven to 350°F.
In a small bowl, combine the almond flour, coconut oil, and almond milk until a uniform dough forms. Press this mixture firmly into a small pie dish to create an even crust layer.
Bake the crust for about 8-10 minutes until it sets lightly. Remove from the oven and let cool slightly.
In a separate bowl, whisk together the nonfat Greek yogurt, orange segments, fresh lemon juice, the egg white, and cornstarch until smooth and well incorporated.
Pour the citrus-yogurt mixture over the cooled crust, spreading it evenly.
For the meringue topping, beat the 2 egg whites with stevia until soft peaks form. Carefully spread the meringue over the filling, creating gentle swirls and peaks.
Return the pie to the oven and bake for an additional 8-10 minutes, or until the meringue is just set and lightly golden.
Allow the pie to cool to room temperature before slicing and serving. Enjoy the bright, tangy flavors with a light and airy finish.