Louises Lemon Meringue Pie

This classic lemon pie tastes delicious but is low in calories, making it a great healthy option for dessert.

The ingredient of Louises Lemon Meringue Pie

• 2 tbsp finely grated lemon rind
• 2 tbsp honey
• 1 tbsp raw sugar
• 2 tsp cornflour
• 3 eggs
• 3 egg yolks
• 250ml 1 cup fresh lemon juice
• 60ml 1 4 cup coconut milk
• 60g 1 3 cup raw almonds or roasted almonds skins on
• 25g 1 4 cup quinoa flakes
• 75g 1 2 cup plain flour
• 80g 1 2 cup wholemeal plain flour
• 100g chilled butter chopped
• 1 egg
• 3 tsp chilled water
• 3 egg whites
• pinch of cream of tartar
• 100g 1 2 cup caster sugar
• 1 tsp vanilla extract

The Instruction of louises lemon meringue pie

• for pastry process almonds and quinoa flakes in au00a0food processor until very finely chopped add flours and butter process until mixture resembles coarse breadcrumbs add egg and water process until mixture just comes together turn onto a lightly floured surface gently knead until just smooth donu2019t overwork cover and place in the fridge for 15 minutes to rest
• grease a 3cm deep 22cm base measurement fluted tart tin with removable base roll out pastry on a sheet of lightly floured baking paper to a 2 3mm thick disc carefully drape over a rolling pinu00a0gently remove baking paper and line prepared tin with the pastry trim excess and discard place in the fridge for 15 minutes to rest
• preheat oven to 180c 160c fan forced place tinu00a0on a large baking tray line the pastry case withu00a0baking paper fill with pastry weights or rice bake foru00a010 minutes remove the paper and pastry weights bakeu00a0for 8 10 minutes or until golden setu00a0aside to cool completely
• use a balloon whisk to whisk together rind honey sugar u00a0cornflour eggs and yolks in a large jug whisk in lemon juice and coconut milk pour into pastry case bake for 20 25 minutes or untilu00a0just set mixture should wobble slightly in centre setu00a0aside to cool completely
• for meringue increase oven temperature to 210c 190c fan forced use electric beaters to beat egg whites and cream of tartar in a clean dry bowl until soft peaks form gradually add sugar 1 tablespoon at au00a0time beating well after each addition until thick and glossy beat in vanilla
• spread meringue over filling useu00a0the back of a spoon to create peaks bake for 10u00a0minutes or until golden

Nutritions of Louises Lemon Meringue Pie

fatContent: 273 655 calories
saturatedFatContent: 16 grams fat

carbohydrateContent: 7 grams saturated fat
sugarContent: 25 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: n a

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