Nourishing Body, Mind, & Spirit

Naturally Lemon Meringue

Servings: 8

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Equipment Needed:

Measuring Utensils, Fork, Bowl, Electric Mixer

Ingredients:

Pie-

1                                   Pie Crust (lard free)

1/2 Cup OR 2              Meyer Lemons OR 3 Lemons (zest the rinds before juicing)

1/2 Cup                        Water

1/2-3/4 Cups                Cane Sugar

3/4-1 Cup                     Almond Milk

1/4 teaspoon                Sea Salt (OR) Pink Himalayan Salt

2 Tablespoons              Coconut Flour

4 Tablespoons              Cornstarch

Zest                              of 1 Lemon

Vegetarian Meringue-

2                                     Egg Whites

3 Tablespoons              Cane Sugar

*Whip Egg Whites until foamy, adding sugar little by little and spread on top

OR

Vegan Meringue-

6 Tablespoons                 Liquid from a can of Chickpeas

1/4 teaspoon                   Baking Powder

1/2 Cup                           Cane Sugar

1/2 teaspoon                   Vanilla Extract

*Using a hand mixer, gradually add ingredients, then spread

Directions:

1. Pre heat Oven to 350 degreees. Remove Pie Crust from packaging and poke Pie Crust with several holes all over the Pie Crust bottom. Brown Pie Crust for 10 minutes. Next, mix all the Lemon Pie ingredients in a bowl, then pour it into the on the stove top, stirring constantly on Medium High heat. Once Pie Crust if done, pour the Lemon Pie mixture into the baked Pie Crust and set aside.

2. On the Meringue: As you mix, you will notice how the Meringue will get thicker and thicker as you mix. Pour it onto the Lemon Pie when it hits thickness you desire.

3. Bake in Oven for 20 minutes. Eat & Enjoy!