Lemon Meringue Pie
No substitute works for eggs.
Ingredients
½ C. tupelo honey
1 C. almond milk
6 egg yolks
2 Tbsp lemon zest
⅓ C. lemon juice ~3 lemons
⅛ tsp Himalayan salt
½ C. water
5 Tbsp of cornstarch
Preparation
Pre-bake a spelt pie crust. For the filling in a blender combine tupelo honey, milk, egg yolks, lemon juice, lemon zest, and salt. Add the mix to a saucepan and bring to a boil. Once it boils, immediately remove from heat stirring with a whisk. In a separate bowl combine water and cornstarch. Slowly whisk into stovetop mixture. It will thicken within a minute or two. Transfer back to stovetop if needed. Cool and pour into pre-baked pie crust.
Meringue Ingredients
6 egg whites
¼ tsp cream of tartar
2 Tbsp tupelo honey
Preparation
Beat egg whites, cream of tartar, pinch of salt until peaks form. Add honey while beating. Bake pie at 325º F for 14-16 minutes until meringue is set and golden. If meringue turns too dark, lower the oven heat but allow to bake for at least 15 minutes.
