Tuesday, August 28, 2012
Lemon Meringue Pie
-1 cup whole wheat flour
-1/2 teaspoon sea salt
-1/3 cup coconut oil
-3-4 tablespoons of cold water
Mix flour and salt together; cut in coconut oil with pastry blender or fork till pieces are the size of small peas. Sprinkle 1 tablespoon water at a time over part of mixture. Gently toss with fork; push to side of bowl. Form into a ball. Flatten on lightly floured surface by pressing with edge of hand. Sprinkle lightly with extra flour. Roll from center to edge between two sheets of waxed paper till 1/8 inch thick, then press into pie pan.
Bake at 350 for 10 min, set aside (it will go back into the oven with the filling later on)
-1 cup evaporated cane juice crystals
-1 1/2 cups water
-1/2 teaspoons salt
-1/2 cup arrowroot powder
-1/3 cup water
add to boiling mixture and stir constantly. Cook until thick and clear, remove from heat
-1/2 cup fresh squeezed lemon juice
-4 organic egg yolks (save whites for meringue)
Stir into thickened mixture, return to heat and cook, stirring until mixture bubbles again, remove from heat.
-3 tablespoons coconut oil
-1 teaspoon grated lemon peel
-1/4 teaspoon sea salt
-4 organic egg whites
-1/2 cup evaporated cane juice crystals
Combine the salt and egg whites into a bowl and beat with beater until frothy, gradually add cane juice crystals, continually beating until stiff peaks are formed (takes about 10 minutes I would guess) Stir two rounded tablespoons into lemon filling and then add lemon filling on top of the pie crust and top with the meringue. Bake at 325 for 15 minutes or until meringue is light brown. Cool at least 1 hour before cutting. Keep in fridge.