GAPS Lemon Meringe

Diet?? What diet???

GAPS Lemon Meringue Pie

Crust:

1 1/2 cups almond flour

3 Tbsp butter

2 Tbsp Honey

1/8 tsp. baking soda

1/4 tsp salt

Heat oven to 300 

Place all ingredients in the bowl and mix till it forms a ball of dough.  You can use a food processor.

Flatten the dough into a round disk between two large pieces of plastic wrap and gently roll out the crust into an 11 inch round.  Put the dough, still between the plastic wrap on a baking sheet and refrigerate until firm, approximately 10 minutes.

Remove the pastry from the fridge. Peel off one side of the plastic wrap. Invert the pastry in the pie plate and remove the remaining plastic wrap. Gently press the dough into the pie plate and up the sides. If it tears apart while you're working, don't worry.  Pinch any holes or tears together with your fingers.

Bake for 10 min. until light brown in color. Set aside.

Filling:

6 egg yolks (Put two of the egg whites in one bowl and the remaining 4 in another)

1/2 cup honey

1/2 cup freshly squeezed lemon juice

1/2 cup butter

pinch of salt

In a double boiler, or in a glass bowl sitting above a pot of boiling water, whisk together the egg yolks, honey, and lemon juice.

Slowly add the butter, a couple of pieces at a time, whisking the entire time.  Add more pieces as the previous ones melt.

After all the ingredients are melted and well blended, cook for an additional 10 min. stirring only occasionally until it thickens.

Cool the lemon curd in the refrigerator.

Beet the egg whites with a dash of salt until they form stiff peaks but are not dry.

Gently fold the egg whites into the chilled lemon curd mixture.

Pour the mixture into the cooled pie crust.

Meringue

4 egg whites

pinch salt

1/4 cup honey

Heat oven to 400

Beat the 4 eggs whites with a pinch of salt until soft peaks form

Add the honey and beat a little longer until shiny and stiff

Plop the meringue on top of the lemon filling, making sure it touches the crust. Form peaks and mounds as you go.

Bake for 3 to 5 min. (check after 3 min.) until the peaks are golden brown.

Cool and Keep refrigerated until ready to serve.

We ate it warm and it was very good, but even better cold!