Lena’s Gluten free, low cal/low carb Lemon Meringue Pie

Lena’s Gluten free, low cal/low carb Lemon Meringue Pie

I LOVE, LOVE, LOVE lemon meringue pie, but the problem is I needed to come up with a crust that will be VERY low in carbs and calories and also gluten free. Then I thought, if only I can do the filling lighter than the traditional recipes out there and also easier! So today, I experimented with a very strange idea I had. I made a crust with APPLES!!! YES, APPLES!!! Now, I know what you’re wondering, Apples in Lemon Meringue? Well, I tried it and to my surprise, IS DELICIOUS AND LIGHT! It’s a Lemon Meringue with a twist I would say, but definitely worth trying.

MATERIALS (for the whole recipe):

• Pie pan
• 1/2 tbsp coconut oil
• 1 1/2 tbsp flaxseed
• 1 1/2 tbsp gluten free all purpose flour.
• 2 – 2 1/2 apples, sliced
• sweetener of your choice
• 1 1/2 cups of water
• 1/2 cup evaporated milk
• lemon juice of 1 or 2 lemons
• zest of a lemon
• 1/2 tbsp vanilla extract
• 4 tbsp cornstarch
• 1/2 tbsp unsalted butter
• 1 egg yolk
• 1 1/2 cup of egg whites
• 1/2 tbsp cream of tartar powder

PREPARATION :

Oil a pie pan with 1/2 tbsp coconut oil. Sprinkle 1 tbsp flaxseed and 1 tbsp gluten free all purpose flour.

Slice 2 or 2 1/2 apples and layer half of them in the pan.

Sprinkle 1/4 tbsp flaxseed, 1/4  tbsp gluten free all purpose flour and some sweetener of your choice. I used 1/3 pack of stevia. Layer the rest of the apple and repeat again with 1/4 tbsp flaxseed, 1/4  tbsp gluten free all purpose flour and some sweetener of your choice. Bake @ 400 for about 30-40 minutes.

When ready, let it cool and in the meantime, prepare the filling. In a small pot, pour 1 1/2 cups of water, 1/2 cup evaporated milk (or milk of your choice, or just replace with water), the lemon juice of 1 or 2 lemons (I LOVE lemons so I used 2), zest of 1 lemon, sweetener of your choice, 1/4 tbsp vanilla extract, 4 tbsp cornstarch, and mix well. Bring to a boil while stirring constantly, and until you have a very thick cream. Remove from heat and add 1/2 tbsp unsalted butter and 1 egg yolk. Stir well and pour over the apple crust.

Now prepare the meringue topping. In a large bowl put 1 1/2 cup of egg whites. Start beating with a hand or stand mixer and when it becomes bubbly, add sweetener of your choice, 1/2 tbsp cream of tartar powder and 1/4 tbsp vanilla extract. Continue beating while progressively increasing the speed to maximum. Beat until egg whites become VERY STIFF and smooth. Top over the cream.

Bake @ 350 for about 30 minutes or until golden brown. I actually overbaked it but still very delicious.

Let it cool and then refrigerate. ENJOY!!!