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My very dear friend came to visit me yesterday, she has lots of food sensitivities, and it is always fun for me to try and make things that she likes and can eat. We all really enjoyed it as did my two year old and surprisingly my friends 5 year old, who does not like most "healthy" desserts.
There are quite a few steps, but don't be daunted, they are all pretty simple and I thought it was delicious and well worth the effort. You can also swap out the meringue for coconut cream if you are not a meringue fan.
Pie Crust
Ingredients:
3/4 cup Almond flour
1/2 cup Arrowroot starch
1/4 cup Coconut flour
1/4 tsp Salt
1/2 cup Palm shortening
1/4 cup Water
Step by Step
In a bowl combine all the dry ingredients and mix together.
Add the shortening (at room temperature) and crumble into the flour.
I hardly every use palm shortening, however this is one case that I do, I tried with coconut oil instead and it did not work well, I do want to try with the coconut shortening and see how that comes out. I used an organic palm oil one for this recipe.
Add water and mix together to form the dough. The water does not need to be cold, just room temperature.
Roll into a ball, and slightly flatten, wrap in plastic wrap and place in the fridge for at least half an hour.
Line the pan with the crust.
Poke with a fork. Bake at 350F for about 30 minutes. It should be fully cooked and nicely browned. This depends on what pan you have, if you have a glass pan it takes about 30-35 min and the last 10 minutes I place it on the bottom rack so the bottom cooks evenly. If you have a metal pan it will take about 20 minutes.
Meringue
Ingredients:
4 Egg whites (yolks used in filling)
1/2 tsp Cream of tartar
2 tblsp Maple syrup
1 tblsp Arrowroot starch
1/2 tsp Vanilla
Step by step
In a mixer bowl place egg whites and cream of tartar, start beating, meanwhile make the
Place maple syrup and arrowroot in a bowl and mix well, meanwhile have some water boiling in a pot.
Add one tablespoon of boiling water and mix well
Once the egg whites are fluffy add the maple mixture beat until it forms stiff peaks.
Because we are using maple syrup and much less sweetener than you would for normal meringue it will be different, the texture does hold up well, and my kids did seem to do okay with it, but just something to keep in mind.
Filling
Ingredients:
2 Whole eggs
4 Egg yolks (reserve the whites for topping)
2 tblsp Arrowroot starch
1pinch Salt
3/4 cup Lemon juice (strained)
1 Zest of lemon
1/2 cup Maple syrup
1/2 cup Coconut cream
Step by Step
In a saucepan add lemon juice, zest, coconut cream and maple syrup bring to a boil.
In a bowl add egg yolks, whole eggs, arrowroot and salt, beat well.
Add the boiling mixture into the eggs and arrowroot just a little at a time mixing well to temper the eggs. Once all the mixture has been mixed in, pour back into the pot and cook on moderate heat mixing constantly.
Cook mixing constantly until it is boiling and has thickened.
Pour into prebaked pie shell and even out.
Carefully spoon meringue over it, making sure it reaches the sides as it does shrink a bit in the oven. With a spoon form little peaks. I do not use all the meringue as it is quite a bit, I probably use about three fourths of it, however this is also a personal preference.
Bake at 375F for about 7-10 minutes or until it has browned nicely.
Place in the fridge for at least 3 hours until it has cooled completely as this must be eaten cold. its best left overnight.
Enjoy!
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