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Louise's lemon meringue pie
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Prep Time:
75 minutes
Cook Time:
55 minutes
Total Time:
130 minutes
Indulge guilt-free with this light and tangy lemon pie - a classic with a healthy twist!
Ingredients:
  • 40.00 ml finely grated lemon rind
  • 57.20 gm honey
  • 20.00 gm raw sugar
  • 5.00 gm 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
  • 15.00 gm chilled water
  • 3 egg whites
  • Pinch of cream of tartar
  • 100g (1/2 cup) caster sugar
  • 4.40 gm vanilla extract
Instructions:
  • In a food processor, blend almonds and quinoa flakes until finely chopped. Add flours and butter, and process until mixture looks like breadcrumbs. Add egg and water, and process until the dough just comes together. On a floured surface, knead the dough gently until smooth. Cover and chill in the fridge for 15 minutes before using.
  • Prepare the tart tin by greasing a 3cm-deep, 22cm fluted tart tin with a removable base. Roll out the pastry on a lightly floured baking paper to a thin 2-3mm disc. Gently drape it over a rolling pin to transfer to the tin, remove the baking paper, and press the pastry into the tin. Trim off any excess pastry and refrigerate the tin for 15 minutes to rest.
  • 1. Preheat your oven to 180C (160C fan forced) and place your tin on a large baking tray. Line the pastry case with baking paper and fill it with pastry weights or rice. 2. Bake for 10 minutes, then remove the paper and pastry weights. 3. Bake for an additional 8-10 minutes or until golden. 4. Set aside to cool completely.
  • In a large jug, combine lemon rind, honey, sugar, cornflour, eggs, and yolks using a balloon whisk. Stir in lemon juice and coconut milk. Pour the mixture into the pastry case and bake until just set, about 20-25 minutes (it should have a slight wobble in the center). Allow it to cool completely before serving.
  • Preheat the oven to 210C/190C fan forced. In a clean, dry bowl, use electric beaters to whip egg whites and cream of tartar until soft peaks form. Slowly add sugar, 1 tablespoon at a time, beating well after each addition until the mixture is thick and glossy. Stir in the vanilla.
  • Spread the fluffy meringue over the luscious filling and create beautiful peaks using the back of a spoon. Bake until the top turns a rich, golden hue, about 10 minutes.

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