Let me be honest with you: the WHOLE time I was making this, all I kept thinking about was this dog. Seriously, I was just standing there mixing ingredients together, whipping egg whites, tasting stuff, and wondering what in the WORLD I was doing.
If it were somehow possible for the me now to go back in time and speak to my past pie-winging self, I’d tell her to STOP. I’d say something like, “Anna! Stop the madness! Consult an actual recipe for Zeus’ sake! Because you are GOING to mess this up.”
But hindsight is 20/20, right? And time travel, well… that’s impossible.
So you’re left with me, today, and yesterday’s pie. Let me start by telling you where I messed up: I messed up in the meringue. I should have known not to bake it for just 5 minutes. I should have left it in the oven for at least 20. And THEN, I should have let it sit for a couple of hours before slicing.
That’s where I went wrong but I’ll tell you where I went right! Because this recipe is actually pretty amazing:
I went right in the crust and filling. OY. It was DELICIOUS.The crust was like a giant soft cookie! And the lemon filling? Oyoyoy! Make that guys, it’ll blow you away. Really. It was UNBELIEVABLE! Especially along with the crust, hhhhggggn. I even kind of think that the pie would have been GREAT without any meringue. It had that zest to it, that mild vanilla sweetness, that… nom nom nom nom nom derommmmmm.
Here’s the recipe:
3 tbsp hazelnut butter
1/2 ground almonds
1/8 cup Sunwarrior’s vanilla Warrior Blend (or casein)
3/8 cup (cartoned) coconut milk
1/8 cup agave syrup
1 tbsp coconut flour
Ingredients for the Lemon Filling
Ingredients for the Meringue
1/4 cup liquid egg whites
1 tbsp xylitol
Step 1. First, make the crust by mixing the crust ingredients together and baking, in a pie crust, for 20 minutes at 320 F (160 C) or until it’s nice and cooked.
Step 2: Then, make your lemon filling by mixing the filling ingredients in a pot, bringing that to a boil, and simmering it for a minute.
Step 3: Pour the lemon filling onto the crust and let it chill in the fridge for an hour or until the lemon filling has set.
Step 4: Finally, make your meringue by whipping 1/4 cup of liquid egg whites (or 3 fresh egg whites) with 1 tsp of cream of tartar and 1 tbsp of xylitol. Add the meringue to the pie using a piping bag and stick the pie in the oven at 320 F (160 C) for 20 minutes to ensure the meringue cooks through. Keep an eye on it so you don’t burn the ‘peaks’, turning down the temperature if you need to. The gelatin filling will actually melt AGAIN when you bake it but it’ll then re-set when you leave it to cool in the fridge after taking it out of the oven.
Macros (per 1 slice out of 10): 91.6kcals, 6.1g protein, 3.5g carbs (out of which 1.5g is fiber), and 5.9g fat.
Note 1: PLEASE make this crust and bake it as cookies. I had a bit of the mix left over from the pie so I baked it flat and MMMM!!!!!!!!!!