Gluten-Free, Dairy-Free And Refined Sugar-Free Lemon meringue pie скачать в хорошем качестве

Gluten-Free, Dairy-Free And Refined Sugar-Free Lemon meringue pie

Recipe: Pie crust video:    • Gluten-Free, Dairy-Free and Refined Sugar-...   Prebake the pie crust at 350 degrees Fahrenheit for 20 minutes Filling: 2 eggs 4 egg yolks (the whites can be saved for the meringue) 2 tbsp tapioca flour ½ cup + 2 tbsp lemon juice ½ cup of water ½ cup honey Filling instructions: In a bowl whisk eggs, egg yolks, tapioca flour and set aside Heat lemon juice, zest, water and honey in small saucepan Slowly pour heated blend ( not too hot) into egg yolk mixture stirring constantly until smooth Return the lemon egg mixture into saucepan and heat on low whisk constantly until it begins to thicken Remove from heat and add to pie crust Meringue: 1 tbsp tapioca flour 4 egg whites ½ tsp cream of tartar 2 tbsp honey ½ tsp vanilla 1 tbsp boiling water Meringue instructions: In a mixing bowl combine egg whites and cream of tartar. set aside In a small bowl whisk tapioca flour, honey and vanilla Add boiling water and mix Using mixer beat egg white mixture on medium speed until foamy. Add honey mixture and continue beating until it forms stiff peaks set aside Pour meringue on top of the pie and spread evenly Bake at 375 degrees Fahrenheit for 10-15 minutes enjoy!