UCLBS Recipes

Jodi's I've Died and Gone to Heaven Lemon Meringue Pie

Crust:

1/2 egg (beaten)
1 1/2 cup almond flour
3 Tbsp butter cold and cut into pieces
2 Tbsp honey
1/8 tsp baking soda
1/4 tsp salt

Process all together in a food processor until it forms a ball. The butter will still be visible in the dough. That's as it should be. Form into a flat circle and chill until firm in fridge wrapped in wax paper.

Remove from fridge and place between two large pieces of wax paper. Roll out to a flat circle thin and large enough to cover a large flan or pie plate. If it tears or falls apart do not worry, just patch it together in the pie plate.

Bake in 300F oven for 20 minutes until cooked through and brown. Cool.

Lemon Filling:

Part A:
6 egg yolks (save whites)
3/4 - 1 cup honey
1/2 butter cold and cut in chunks
1/2 cup freshly squeezed lemon juice

Part B:
2 egg whites
pinch salt

Part A: On top of a double boiler mix six egg yolks and honey and lemon juice. Slowly add one chunk of butter at a time, whisking the entire time. Add the next as the first is melted. After all the ingredients are melted and well blended cook for 10-15 minutes more stirring until it thickens.

Part B: Chill in the refrigerator while you beat two egg whites with a dash of salt until firm. Fold egg whites into chilled mixture. Pour mixture into the cooled pie crust.

Meringue:

4 egg whites
1/3 cup honey

Beat 4 egg whites until soft peaks form. Add honey and beat a little longer until shiny and firmer. Spread on top of lemon filling until it reaches the crust. Touch and lift the spatula to the beaten egg whites to encourage more peaks to form on the top off the pie.

Bake in 400F oven for 5-10 (check after 5) minutes until peaks become golden brown.

Cool and serve.

I use an 11 inch pie plate for this recipe. You could half the recipe (filling and meringue portions- not the crust) for a smaller pie plate.