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Wholegrain Honey Lemon Meringue Pie In A Glass Pie Dish Decorated On The Side With Two Lemon Peel Flowers That's Suited For Dessert In A Decorative Circle Adorned With Two Graphic Hearts On The Side.

Wholegrain Honey Lemon Meringue Pie

Kosher Create
Follow this Wholegrain Honey Lemon Meringue Pie Recipe to create an unforgettable lemony treat. Three distinctive layers come together for a delicious showcase pie that is dairy free, wholegrain based and sweetened with natural honey.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 1 Pie

Equipment

  • Electric Mixer
  • 2 Large Baking Sheets
  • 1 Large Rolling Pin
  • 1 Deep Round Pie Dish (10 inches – 26 centimeters circumference)
  • 1 Small Rolling Pin (for smoothing out the crust dough in the pie dish)
  • 2 Small Pots (one for cooking the pie filling, one for heating the honey for the meringue topping)
  • 1 Medium Size Heat-Resistant Bowl

Ingredients
  

Pie Crust Dough

  • 1 Egg
  • ¼ cup Blanched Almond Butter
  • ¼ cup Honey
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Fresh Lemon Rind
  • ½ cup Blanched Almond Flour
  • 1 cup Wholegrain Spelt Flour (sifted)
  • ½ cup Oat Flour
  • ½ teaspoon Baking Soda

Pie Filling

  • 3 Egg Yolks (separate the yolks from egg whites; save the egg whites for the meringue topping)
  • ½ cup Oat Flour
  • 1 ¼ cups Water
  • ½ cup Honey
  • 1 tablespoon Blanched Almond Butter
  • 4 tablespoons Fresh Lemon Juice
  • 1 tablespoon Grated Fresh Lemon Rind

Meringue Topping

  • 3 Egg Whites
  • 1 teaspoon Fresh Lemon Juice
  • 4 tablespoons Honey

Instructions
 

Create The Pie Crust Dough

  • Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
  • Gather the ingredients.
    Pie Crust Dough Ingredients In Glass Bowls.
  • In an electric mixer, whisk the egg and blanched almond butter until well blended.
  • Add the honey, fresh lemon juice and rind and continue to whisk for another minute.
  • Gradually add the other ingredients and whisk until well blended.
  • If the dough is not pliable, gradually add a small amount of water or sifted spelt flour until you have a dough that you can roll out.
  • Form a ball from the dough and place it between two baking sheets.
    A Ball Formed From The Crust Dough On A Baking Sheet.
  • Flatten the dough with a rolling pin trying to keep a circular shape. The dough should be thin.
  • Carefully peel away the top baking sheet.
    Peeling Away Part Of The Baking Sheet Showing The Dough Circle Formed And The Rolling Pin.
  • Put the pie pan facedown onto the dough and holding the baking sheet with the dough, turn it over onto the surface of the pie dish.
    The Pie Dish Inverted To Cover The Pie Crust Circle.
  • Peel away the baking sheet.
    The Baking Sheet Peeled Away Fron Pie Crust Within Pie Dish.
  • Smooth out the dough with a small rolling pin or with your fingers until the dough reaches the edges.
    Smoothing Out The Edges Of The Pie Crust Within The Pie Dish With A Small Rolling Pin.
  • Perforate the dough with small holes using a fork.
    Perforating Pie Crust Dough Within Thea pie Dish With A Fork.
  • Bake for 12 minutes or until golden.
  • Let Cool. Set Aside.
    Baked Pie Crust Within The Pie Dish.

Create The Pie Filling

  • Gather the ingredients.
    Pie Filling Ingredients In Glass Bowls.
  • Separate the eggs. Remove the egg yolks from the egg whites being careful that the egg yolks do not go into the whites. Save the egg whites for the meringue topping.
  • In an electric mixer, whisk the egg yolks for one minute. Place the whisked egg yolks in a heat-resistant bowl. Set aside.
    Egg Yolks In Heat-Resistant Bowl.
  • Place the oat flour in a small pot. Gradually add ½ cup of water while constantly stirring until well blended.
  • Mix in ¾ cup of water and the honey.
    Oat Flour Mixture And Honet In Pot Starting To Heat.
  • On a medium flame, bring the mixture to a boil while constantly stirring to prevent lumps. Once it boils (the mixture forms bubbles), lower the flame and continue to cook for one minute while constantly stirring.
  • Pour half of the heated mixture into the heat-resistant bowl with the beaten egg yolks and mix well.
    Pouring Part Of The Hot Oat And Honey Mixture Into The Egg Yolks That Are In A Bowl.
  • Pour the egg yolk and oat mixture into the pot.
    Pouring The Egg Yolk And Oat Mixture Back Into The Pot.
  • Bring to a boil and cook for another minute while constantly stirring and smoothing out any lumps.
  • Remove from the heat. Stir in the blanched almond butter, fresh lemon juice and rind until well blended. Let cool until lukewarm.
  • Smooth the mixture into the pre-prepared baked pie crust.
    Filling Covering The Pie Crust In The Pie Dish.

Create The Meringue Topping

  • Gather the ingredients.
    Meringue Ingredients In Glass Bowls.
  • Whisk the egg whites on the highest speed.
  • When the eggs stiffen, after several minutes, add 1 teaspoon of lemon juice and continue to whisk.
  • While continuing to whisk the egg whites, heat the honey until you see bubbles form.
  • Carefully, add the bubbling honey to the whisking egg whites and continue whisking until well blended. The egg whites should form stiff peaks.
    Whisked Egg Whites With Stiff Peaks In Mixing Bowl.
  • Gently spread the meringue mixture over the pre-prepared filling, reaching the edges of the pie dish.
    Spreading The Whisked Egg Whites On The Pie Filling In The Pie Dish.
  • Using a teaspoon, gently create swirls in the meringue.
    Creating A Circular Design With A Spoon On The Meringue On The Top Layer Of The Pie In The Dish.
  • This added touch makes the pie more aesthetic.
    Swirls Created On The Meringue Topping Of The Pie In Dish.
  • Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 8 minutes or until golden.
  • Let cool and then refrigerate.
  • Serve chilled.
    A Slice Of Pie On A Glass Plate With Two Lemon Peel Flowers On The Side For Decoration.

Notes

This pie is created in several stages.
Follow the step-by-step instructions accompanied with clear imagery to simplify the process.
This pie calls for 4 eggs: 1 whole egg for the pie crust dough, 3 egg yolks for the pie filling and 3 egg whites for the meringue topping. 
This special and delicious dessert is well worth the effort! Enjoy!
 
 
 
Keyword Dairy Free, Dessert, Honey, Lemon, Lemon Meringue Pie, Meringue, Parve, Pie, Wholegrain