YOUR SOLIN GENERATED RECIPE
Fresh Citrus-Vanilla Meringue Pie
A light and refreshing twist on classic meringue pie featuring a delicate almond flour crust, a silky citrus-vanilla custard enriched with nonfat Greek yogurt and vanilla protein powder, and a gracefully toasted meringue topping. This pie delivers a balance of tangy citrus brightness and subtle vanilla sweetness, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup Almond Flour
1 tbsp Unsalted Butter
1 cup Nonfat Greek Yogurt
3 scoops Vanilla Whey Protein Isolate
1 large Egg Yolk
2 tbsp Fresh Lemon Juice
2 tbsp Fresh Orange Juice
1/2 tsp Vanilla Extract
2 large Egg Whites
A pinch of Stevia
PREPARATION
Preheat your oven to 350°F (175°C).
Prepare the crust by combining the almond flour with melted butter and a pinch of stevia in a bowl. Press the mixture evenly into a 9-inch pie dish to form a thin, even layer. Bake the crust for 8-10 minutes until lightly golden. Remove from oven and let it cool slightly.
In a separate bowl, whisk together the nonfat Greek yogurt, vanilla whey protein powder, egg yolk, fresh lemon juice, fresh orange juice, and vanilla extract until smooth and well combined.
Pour the citrus-vanilla custard mixture over the pre-baked almond crust, smoothing the top with a spatula.
In another clean bowl, whisk the egg whites until soft peaks form, adding a pinch more stevia if desired for sweetness. Gently dollop and spread the meringue over the custard, ensuring an even layer across the pie.
Return the pie to the oven and bake for an additional 8-10 minutes, or until the meringue is just beginning to turn a light golden color.
Remove from the oven and allow the pie to cool to room temperature before slicing. For a meal that fits your macros, divide the pie into 2 generous servings.