Lemon Meringue Pie transformed!

 

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I must recognise that this dessert is the last thing that I imagined I would be baking while being on my paleo diet, but at school I’ve been learning how to do those things so I was curious about transforming the traditional lemon meringue pie into a paleo creation, so I got inspired and looked up at some recipes but none of them convinced me, so I tried to apply my recent knowledge about this dessert and  adept the ingredients to create a ‘healthier’ dessert…

This is what I’ve managed to do:

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Pastry:

  • 1 1/2 cups of almond flour
  • 1/2 cup of dehydrated shredded coconut
  • 2 tbs cold water
  • 1 egg + 1 white egg

Meringue:

  • 2 egg whites
  • honey syrup (100 ml water + 3 tbsp honey)

Filling:

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  • 2 egg yolks
  • 1 tbsp coconut oil
  • 4 tbsp lemon juice
  • 1 tbsp lemon zest

Now, from now I’ll let you know that if you are the only one that is doing the w

hole thing, you’d better get organized before starting it, otherwise your kitchen will end up being a mess. If any one can help you to do it, then the whole process becomes way easier.

First of all, turn the oven at 150˚C. Now, prepare the base: mix the coconut with the almond flour and beat in the egg, if you think the mixture is too dry, then add the (pre measured) water, now put the dough in a tart base, you can use a rolling pin or just your hands pressing it towards the edges. You’ll need to use baking paper or otherwise, the base will stick to the tray. Blind bake the base for 10 minutes.

While is being baked, prepare the else; in a sauce pan make the honey syrup: heat the water and melt in the honey, let simmer for 5 minutes, stirring constantly,

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(meanwhile,  if you have the luck of being a multitasking person…)

Start doing: the filling. In a sauce pan melt the coconut oil and incorporate the lemon juice and  zest, let it simmer a minute or two. add about 1 1/2 tbsp of the honey syrup. Remove from heat and incorporate the yolks, be careful, because you don’t want to end up having a scrambled-egg- like thing!

Now look at your tart base! You don’t want it to burn!

Now is the moment to do the meringue: put the egg whites in a mixing bowl and  start beating them, when you have reached a  soft peak stage, stir in the rest of the honey syrup (it should be about 3 or more tbsp.) keep beating until stiff peaks form.

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By now the tartlet base should be ready, remove from the oven and lower the temperature to 100˚C. Fill the tartlets (or tart) with the lemon curd and then carefully place the meringue on top. Bake for 20 min. or until the meringue is nice and gold in the outside.

To conclude, I recommend you to let it cool completely and even chill it for a couple of minutes

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