As part of the BePure Ultimate Health Pack giveaways, we asked our Facebook followers to give us suggestions of what 'naughty' treat they would like our lovely BePure nutritionists to turn 'nice'.
We had so many wonderful suggestions, but one in particular won us over - one of our all time favourite sweet treats, lemon meringue pie!
So here you go - try not to eat it all at once!
Lemon Meringue Pie Gluten Free, Dairy Free, Refined Sugar Free
Base 2 cups ground almonds 1/3 cup coconut oil, melted Pinch of salt ¼ tsp baking powder 1 tsp vanilla extract
Preheat your oven to 150C fan-bake and grease a 9-inch pie dish with coconut oil. In a food processor (or bowl) mix together all base ingredients and press into the pie dish. Prick the base with a fork and bake for 8-10 minutes until golden - although be careful as it browns quickly! Allow to cool for at least 30 minutes.
Filling 5 egg yolks 2 whole eggs 1 cup of lemon juice (4 lemons juiced) 1/2 cup honey 4 tsp arrowroot starch (mixed with a little water to make a paste)
Separate 5 eggs and save the whites for the meringue. Mix the yolks and 2 whole eggs in a small bowl. In a pan melt the honey over a medium heat and add lemon juice. Take off the heat and beat in egg mixture and slowly add the arrowroot paste. Return to a medium heat and stir continuously until thick. Pour into cooled tart case and allow to cool.
Meringue 5 egg whites 1 Tbsp Honey
Garnish Zest of 1 lemon
Beat egg whites to a soft peak and add honey. The mixture should be thick and glossy. Bake at 150C for 10 minutes until meringue is cooked and has a shiny golden topping. Remove from oven and allow to cool. Garnish with lemon zest and serve at room temperature!