Healthy lemon meringue pie dish

Lemon meringue pie is a revitalizing summertime dessert, and it likewise occurs to be a Christmas preferred in the Di Lorenzo family. In the video above, Sunrise nutritional expert Sarah Di Lorenzo and her children Charlotte, Coco and Chloe reveal us how to make their variation. Stream the world’s finest truth, home entertainment and real criminal offense programs free of charge on 7Bravo on 7plus >> SERVES 8– 10Ingredients Base 1 1/2 cup rolled oats1 cup coconut flakes1 cup Medjool dates, pitted2 tablespoons hot water1 tablespoon coconut oil1 teaspoon vanilla extractpinch of salt1 lemon, zestedFilling 2 eggs2 egg yolks1 tsp stevia (OR 3/4 cup granulated stevia)2 big lemons, juiced ¹ ⁄ 3 cup butterMeringue 400 ml full-fat coconut milk1 cup cashews1 teaspoon vanilla extract1 tablespoon stevia3 tablespoons coconut oil, meltedlemon passion, to garnishMethod To make the base, put all the active ingredients in a mixer or food mill and blitz to integrate. Press the mix into a pie meal lined with cling wrap. Location in the refrigerator to company up.To make the filling, integrate the eggs and egg yolks with the stevia in a little pan and blend well. Location the pan over a low heat and continue blending till the mix is thick, then include the lemon juice and butter. Continue whisking for a couple of more minutes. Once it is thick, eliminate from the heat then leave the mix in the refrigerator for a minimum of 2 hours before topping the base.To make the meringue, put the coconut milk, cashews and vanilla extract in a food mill and blitz to integrate. Include the stevia and keep blitzing till velvety, then include the melted coconut oil. Location the meringue in the refrigerator for 2 hours. It will thicken substantially. Eliminate from the refrigerator and offer it a great whisk before topping the pie.Serve the lemon meringue pie with lemon enthusiasm sprayed over the top. Keep saved in the fridge.Notes: if you leave the meringue mix in the refrigerator for too long, it can get too thick. If this takes place, include some milk when doing the 2nd whisking. Do this with a hand mixer if you have one. This dish is best prepared the night before you want to serve it– you require a couple of hours to chill the active ingredients to set.

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