Imagine sinking your fork into a slice of lemon meringue pie, the bright, tangy flavor of lemon dancing on your tongue. This pie delivers that classic experience, but with a delightful twist. The buttery, crumbly crust, made from a blend of almond and coconut flour, provides a nutty base that perfectly complements the creamy lemon filling.
Forget the hassle of rolling dough; this crust is simply pressed into the pie dish and baked to a golden-brown perfection. The filling is a smooth and luscious concoction, its vibrant lemon flavor balanced by the subtle sweetness of the ingredients. The coconut milk adds a richness and depth that elevates the filling beyond the ordinary.
But the real star of the show is the ethereal meringue topping. Fluffy and light as a cloud, it's gently browned with a torch, creating a beautiful contrast of textures and adding a hint of caramelized sweetness. Creating this pie requires a touch of patience, but the results are well worth the effort.
Chilling the crust dough ensures it maintains its shape during baking, while an overnight chill for the filling allows it to set properly, resulting in a clean, satisfying slice. While powdered erythritol provides a sugar-like sweetness with minimal aftertaste, powdered stevia offers an alternative for those who prefer it. For the meringue, using fresh egg whites will help you achieve the lightest, most voluminous topping.
However, pasteurized egg whites are a safe alternative if you are concerned about using raw eggs. This lemon meringue pie is a showstopper, perfect for impressing guests or simply indulging in a moment of sweet, tangy bliss. The combination of textures and flavors is irresistible, making it a dessert that will be remembered long after the last bite.
Its bright flavor profile makes it ideal for Spring and Summer gatherings.
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