Fresh Citrus Meringue Pie

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

Fresh Citrus Meringue Pie

YOUR SOLIN GENERATED RECIPE

Fresh Citrus Meringue Pie

A vibrant twist on the classic meringue pie, this light and tangy treat features a delicate almond flour crust, a zesty citrus filling enriched with Greek yogurt, and a cloud-like meringue topping whipped to perfection. Enjoy a burst of citrusy freshness with every bite.

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NUTRITION

433kcal
Protein
37.8g
Fat
24g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (20g)

1 tsp Coconut Oil (5g)

2 Egg Yolks

6 Egg Whites

1/3 cup Nonfat Greek Yogurt (80g)

2 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Orange Juice

2 Tbsp Granulated Erythritol (15g)

Pinch Cream of Tartar

1 tsp Citrus Zest (Lemon and Orange)

Pinch Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix the almond flour with melted coconut oil and a pinch of salt in a small bowl. Press the mixture firmly into the base of a mini pie pan to form a thin crust. Bake the crust for about 8-10 minutes until lightly golden. Remove and allow to cool.

  • 3

    In a separate saucepan, combine the egg yolks, fresh lemon juice, fresh orange juice, granulated erythritol, and citrus zest. Whisk continuously over low heat until the mixture begins to thicken into a curd-like consistency. Remove from heat and gently fold in the nonfat Greek yogurt. Allow the citrus filling to cool slightly.

  • 4

    For the meringue, in a clean bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.

  • 5

    Spread the cooled citrus filling evenly over the baked crust. Top with the whipped meringue, creating soft peaks across the surface.

  • 6

    Place the assembled pie back into the oven under a broiler for 1-2 minutes to lightly toast the meringue. Keep a close watch to avoid burning.

  • 7

    Remove from the oven, let cool for a few minutes, and serve your fresh citrus meringue pie at room temperature.

Fresh Citrus Meringue Pie

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

Fresh Citrus Meringue Pie

YOUR SOLIN GENERATED RECIPE

Fresh Citrus Meringue Pie

A vibrant twist on the classic meringue pie, this light and tangy treat features a delicate almond flour crust, a zesty citrus filling enriched with Greek yogurt, and a cloud-like meringue topping whipped to perfection. Enjoy a burst of citrusy freshness with every bite.

NUTRITION

433kcal
Protein
37.8g
Fat
24g
Carbs
18.4g

SERVINGS

1 serving

INGREDIENTS

1/4 cup Almond Flour (20g)

1 tsp Coconut Oil (5g)

2 Egg Yolks

6 Egg Whites

1/3 cup Nonfat Greek Yogurt (80g)

2 Tbsp Fresh Lemon Juice

2 Tbsp Fresh Orange Juice

2 Tbsp Granulated Erythritol (15g)

Pinch Cream of Tartar

1 tsp Citrus Zest (Lemon and Orange)

Pinch Salt

PREPARATION

  • 1

    Preheat your oven to 350°F.

  • 2

    Mix the almond flour with melted coconut oil and a pinch of salt in a small bowl. Press the mixture firmly into the base of a mini pie pan to form a thin crust. Bake the crust for about 8-10 minutes until lightly golden. Remove and allow to cool.

  • 3

    In a separate saucepan, combine the egg yolks, fresh lemon juice, fresh orange juice, granulated erythritol, and citrus zest. Whisk continuously over low heat until the mixture begins to thicken into a curd-like consistency. Remove from heat and gently fold in the nonfat Greek yogurt. Allow the citrus filling to cool slightly.

  • 4

    For the meringue, in a clean bowl, beat the egg whites with a pinch of cream of tartar until stiff peaks form.

  • 5

    Spread the cooled citrus filling evenly over the baked crust. Top with the whipped meringue, creating soft peaks across the surface.

  • 6

    Place the assembled pie back into the oven under a broiler for 1-2 minutes to lightly toast the meringue. Keep a close watch to avoid burning.

  • 7

    Remove from the oven, let cool for a few minutes, and serve your fresh citrus meringue pie at room temperature.