I made this for my husband when he came home for a visit over Thanksgiving. Oh and I also made it for the Paleo Thanksgiving come to think of it! Well, I know for sure that my Caveman LOVED it!!! In fact he loved all the cave-cuisine I made while he was here. *Yay!* I found this recipe on Crossfit Central's website. I made a couple of adaptations. It was definitely yummy!!!
Paleo Lemon Meringue Pie
Ingredients
Lemon Filling
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup honey (Crossfit Central recipe uses Maple Syrup.)
1 /2 cup coconut milk
4 Tbsp. coconut flour (for thickening) Crossfit Central's recipe used Arrowroot.
5 egg yolks
Meringue
5 egg whites
2 tsp (or so) of lime juice. This helps the egg whites form stiff peaks. "Traditional" recipes use cream of tatar for this purpose - I discovered Lime juice back in the days of being a nanny.
2tbs agave (Crossfit Central used Maple Syrup)
Crust:
2 and a half cups crushed pecans
1/4 tsp ground cinnamon
4 tbsp unsalted butter melted
Form crust in pie dish. I like to use cellophane between my hands and the crust. It allows me to really use my hands in combination with a rubber spatula to form the crust the way I want it in the pie pan. Chill crust in fridge until hard. Then add filling. It takes a bit to chill the crust. You might want to make the crust the night before.
Lemon Filling
1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup honey (Crossfit Central recipe uses Maple Syrup.)
1 /2 cup coconut milk
4 Tbsp. coconut flour (for thickening) Crossfit Central's recipe used Arrowroot.
5 egg yolks
Meringue
5 egg whites
2 tsp (or so) of lime juice. This helps the egg whites form stiff peaks. "Traditional" recipes use cream of tatar for this purpose - I discovered Lime juice back in the days of being a nanny.
2tbs agave (Crossfit Central used Maple Syrup)
Crust:
2 and a half cups crushed pecans
1/4 tsp ground cinnamon
4 tbsp unsalted butter melted
Form crust in pie dish. I like to use cellophane between my hands and the crust. It allows me to really use my hands in combination with a rubber spatula to form the crust the way I want it in the pie pan. Chill crust in fridge until hard. Then add filling. It takes a bit to chill the crust. You might want to make the crust the night before.
Instructions
Pre-heat oven to 325 degrees Fahrenheit.
Place lemon juice, lemon rind and honey in a medium size pan on low heat.
In a small bowl, combine coconut milk and coconut flour. I recommend sifting it in since it tends to be lumpy. Add to lemon juice mixture, stirring consistently until simmering.
Beat egg yolks together in a small bowl then add to simmering lemon mixture, stir constantly for 3-4 minutes, or until mixture has thickened. Pour into a pie dish. (Mine took longer than 3-4 minutes. I would say I stirred mine for probably close to 10 minutes. Do not panic if yours has not thickened by 4 minutes.)
To make the meringue, beat the egg whites on a high speed until frothy. Add the lime juice. Continue to beat until stiff peaks form. Slowly add in the avage - while the mixer continues to beat. (Stand Mixers make this soooo much easier!)
Spoon the meringue on top of the lemon filling. I prefer to make a seal with the meringue where it meets the crust. I always have - don't know if it makes a significant difference or not. Place the pie into oven and bake for 8-10 minutes, or until lightly browned.
Cool before serving.
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