Protein Lemon Meringue Pie

The Best Protein Lemon Meringue Pie

Protein Lemon Meringue Pie

Protein Lemon Meringue Pie

Only 330 Calories for this SINGLE SERVE DESSERT
Now, I know I don't say it often, but lemon meringue is one of my favorite desserts. The only trouble for me usually is that it's high in calories! Not today!
The recipe makes two! One, for now, one for later
Prep Time 30 mins
Cook Time 20 mins
Resting Time 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Servings 2
Calories 330 kcal

Ingredients
  

Crust

  • 40 grams Flour
  • 10 grams RYSE Loaded Protein
  • 30 grams Light Butter/Butter Substitute
  • 2 tsp Sweetener
  • 2 tsp Icy Water

Curd

  • 24 grams RYSE Loaded Protein
  • 5 tsp Sweetener
  • 15 grams Tapioca Flour
  • 10 grams Flour
  • Pinch Salt
  • 2 Egg Yolks
  • 1 tsp Lemon Extract
  • 2 Lemons
  • 750 ml Water
  • 15 grams Light Butter/Butter Substitute

Meringue

  • 2 Egg Whites
  • 3 tsp Sweetener

Instructions
 

  • Preheat your oven to 200C
  • Add your crust ingredients to a mixing bowl and combine with a fork/your fingers to create a dough
  • Roll out the dough and cut to create two crusts and place in your desired base/mold
  • Blind bake the pie crusts for about 10 minutes until it begins to turn golden brown. After removing crusts, turn the oven down to 165C
  • Mix the dry ingredients for the lemon curd
  • Mix the dry ingredients with water, lemon juice, and lemon zest in a small non-stick saucepan on medium heat. Be sure to stir until it boils
  • Strain the mixture through a thin sieve to remove any lumps and zest. Clean and dry the saucepan before adding heat, pour the mixture back in and add the butter
  • Remove a small amount of mixture and slowly whisk in a small bowl with your egg yolks
  • Slowly whisk the egg yolk mixture back into the central mix and constantly stir until boiling again and reaches a thick texture
  • Pour the lemon curd mixture into your cooked bases
  • In a clean bowl, start beating your egg whites until they form soft peaks.
  • Slowly add sweetener while continuing to beat egg whites. Beat until stiff peaks form
  • Scoop your meringue mixture onto your pies (or pipe on if you want to make a pattern) and bake for 10 minutes
  • Cool to room temperature and refrigerate for an hour

Notes

Calories: 330
28.5C 22P 13.F
Keyword Protein Lemon Meringue Pie

Protein Lemon Meringue Pie

Excellent lemon meringue pie! With a delicious homemade pie crust, tart and smooth lemon filling, and a fluffy toasted meringue topping, it’s difficult to resist

My lemon meringue pie has a toasty meringue topping, a well-balanced sweet/tart lemon filling, and an extra thick and flaky pie crust. I worked on this recipe for a long time has just the right amount of protein, and it’s effortless to fit into a diet plan.

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