Lemon Meringue Pie
Prep Time: 10 minutes
Total Time: 35 minutes
Serves 12 as a Phase 2 protein snack
Serves 6 as a Phase 2 meal protein (including breakfast)
Can be incorporated into other Fast Metabolism Diet Phases as a protein
May be used on any Burn or Food Rx program as a protein
3 tablespoons Fast Metabolism Quick & Easy Dessert and Snack Mix
7 tablespoons liquid egg whites
1/3 cup birch xylitol
1 cup Fast Metabolism Quick & Easy Dessert and Snack Mix
6 tablespoons liquid egg whites
1/3 cup fresh lemon juice
Zest of 1 large lemon
4 large fresh egg whites
1/4 teaspoon cream of tartar
1/2 cup Fast Metabolism Quick & Easy Dessert and Snack Mix
Make the crust: Preheat the oven to 325 degrees F. Combine the crust ingredients in a large bowl. Whip with an electric mixer until thick. Spread this mixture into a nonstick or parchment-lined 9-inch pie plate. Bake 25 minutes, until golden brown and dry to the touch. Remove from the oven and place on a wire rack. While the crust is still warm, press it down onto the bottom and sides of the pan (it will have puffed up a bit in the oven). Cool completely.
Meanwhile, make the filling: Whiz the xylitol in a blender to a fine powder. Combine it with the remaining filling ingredients in a large bowl. Whip with an electric mixer until thick. Spoon the filling into the cooled crust.
Make the meringue: Increase oven temperature to 350 degrees F. Combine the egg whites and cream of tartar in a large bowl. Whip with an electric mixer until the mixture holds soft peaks. Gradually beat in the Dessert and Snack Mix, just until the mixture holds stiff peaks. Spread the meringue over the pie filling. Bake 10 minutes, or until the meringue is golden brown.