Lemon pie, without doubts this dessert is among my favorites, and it isn’t a new obsession, it is from always! As a kid I used to eat portions of lemon pie almost every day, my mom makes the best of all, or well, after trying this I think hers is the second best hahaha.
The lemon pie is a classic English pie/tart, perfect for tea time, and if someone knows about desserts for the tea those are the English!
Although this version is not the classic, is healthier, it has nothing to envy. A crunchy crust, as much as it can be a base of tart full of butter and refined flours, but this is oatmeal based and with a minimum amount of oil.
A gluten-free, protein-packed and low-fat filling, which is really so creamy and rich that I could eat it every day by spoonfuls!
And finally a meringue, the richest meringue that I ever had, and the healthiest one too, without refined sugar, but to keep the egg whites with volume, mounted, we will use hot honey, which simulates the syrup that is used to make the classic Italian meringue.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Healthy lemon pie
Simple and quick to make besides soooo rich, you can not miss trying it!
Ingredients
Crust
- 3 cups instant oats 300g
- 1/4 cup coconut or muscovado sugar 55g
- 1/4 cup liquid oil (sunflower or coconut) 50ml
- 2 large eggs
- 1/4 cup water 50ml
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Filling
- 2 large eggs
- 1 egg yolk
- 2 cups water 400ml
- 1 cup coconut or muscovado sugar 210g
- 1/2 cup cornstarch 70g
- 1/2 cup lemon juice 100ml
- 2 Tbsp lemon zest
- 1/4 tsp sea salt
Meringue
- 3 egg whites
- 1/3 cup raw honey 70ml
Instructions
Crust
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Preheat the oven to 200°C
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Put all the ingredients of the crust in a food processor and process until you get a homogeneous dough, should be sticky but still moldable.
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Put parchment paper and floured 3 individual tart molds of about 12 cm diameter. Divide the dough into 3 and tighten well in the molds. Puncture the base of the dough with a fork several times, so the air can come out and the base does not swell.
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Bake the bases for 12-15 minutes or until they are crispy and separate from the edges. Lay aside
Filling
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Boil 1 1/2 cups of water with the sugar and salt. While beating the eggs together with the yolk in a bowl for a few seconds, until there are many bubbles.
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When the water boils dilute the cornstarch in the remaining half cup of water (cold) and pour into the pot with water and sugar, lower the heat and beat constantly for 1 minute or until thick. Must be constant and strong to avoid lumps
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Pass the mixture with cornstarch to the bowl with the beaten eggs and mix well until they are integrated, return to the fire, at low temperature, for about 1 minute. Always beating.
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Turn off the heat and add the lemon juice and the zest, beat until it is all integrated and pour over the oatmeal bases. Let cool
Meringue
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Beat the egg whites until you get firm peaks. While heat the honey until boil, and once the egg whites are firm, add the hot honey and continue beating at high speed until it cools.
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Put on the lemon filling and keep in the refrigerator until the time of eat them.
May I use egg vegan substitute??
It’s a bit complicated since the egg is the basis of this recipe and vegan substitute would not work, but I’m working on a vegan version that I’ll share soon, stay tuned