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lemon meringue pie Rebranded .pdf

Original filename: lemon-meringue-pie_Rebranded.pdf
Author: Nikki Young

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Lemon Meringue Pie


Lemon Filling

Preheat a fan-forced oven to 160o Celsius/325o

1 cup lemon juice
5tsp finely grated lemon rind
(approximately 4 lemons)
1/2 cup maple syrup
1/2 cup coconut milk
4tbs arrow root
5 egg yolks
5 egg whites
2tbs maple syrup

Place lemon juice, lemon rind and maple syrup
in a medium size pan on low heat.
In a small bowl, combine coconut milk and
arrow root powder. 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.
To make the meringue, beat the egg whites and
maple syrup in a medium size mixing bowl until stiff
peaks form.
Spoon the meringue on top of the lemon filling
then place into oven and bake for 8-10 minutes, or
until lightly browned.
Cool before serving.

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