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!!!

GLUTEN FREE RECIPES

Gluten Free Lemon Cake with Frosting

What you need:

• 2 eggs
• lemon juice from 2 lemons
• 2 tablespoons concentrate orange juice (optional)
• 1/4 cup olive oil
• 1/4 cup almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon baking powder (or 1/2 tablespoon baking powder, 1/1 tablespoon baking soda)
• 1/4 cup flaxseed meal
• 1/4 cup almond flour (I make my own, use your own or a bought one)
• 1 cup tapioca flour
• 1 cup brown rice flour
• Sugar substitute to your taste

For the frosting:

• 1/2 pack of cream cheese
• 1 teaspoon vanilla extract
• 1 tablespoon lemon or orange juice
• 1 tablespoon almond milk
• Sugar substitute to your taste

Preparation: 

Start with the frosting. Place all materials in a bowl and mix well with a fork until the frosting is well blended and smooth. Let it chill in the fridge until it is time to use it.

For the cake. Preheat oven to 375F. Whip egg whites until stiff. Add egg yolks one at a time and then all other liquids; whip in. Add dry ingredients and mix well. Bake in a lightly greased 8 x 3.75 x 2 15/32 in. loaf pan. Dough will be creamy and will not rise much to top of pan. Bake 30 minutes. Take out of oven, let it stand for 5 minutes and then take out of pan and place on cooling rack. When almost cooled, dress cake with the topping.

Bon appetit or kali orexi as we say in Greece. 🙂