Strawberry Lemon Meringue Pie

Strawberry Lemon Meringue Pie

Alright... lock in, because this is a long one. Originally, I made it as a pie, but for this recipe we'll just be making the components for the creami.

It's sweet, sour, rich, and is a great summer flavor. The strawberry lemon curd delivers a tart, bright and (for lack of a better word) sweet kick, while the buttery crush slices through both flavors for a nutty richness.

Ingredients

• Scoop of Levels vanilla whey protein powder
  
• 140g Strawberry lemon curd
  • Curd recipe detailed below
• 1/6th Pie crust, pre-made
  
• Scoop of meringue
  
  • recipe below
• Skim milk to the max fill line (roughly 100g)
• An additional 20-30ml of milk when respinning

Recipe

Curd: 

1. In a medium saucepan, combine 4 medium chopped strawberries, 75g sugar, the zest and juice of one lemon, and a half stick of butter (roughly 66g). Add to a medium heat,  stirring occasionally, until the fruit has completely broken down and released their juices and the butter has melted.
2. Optional: Blend the mixture using an immersion blender or strain the mixture until smooth. Return the smooth puree to the saucepan.
3. Whisk 3 whole eggs together in a separate bowl. Slowly whisk a small amount of the warm strawberry lemon mixture into the eggs to temper them.
4. Gradually pour the tempered eggs back into the saucepan while whisking constantly.
5. Continue to cook over low to medium-low heat, stirring continuously with a silicone spatula, until the curd thickens enough to coat the back of the spatula, about 5–8 minutes.
6. Transfer the curd to a clean jar or bowl. Press plastic wrap directly onto the surface to prevent a skin from forming.
7. Refrigerate for at least 3–4 hours, or overnight, until fully chilled and set.

Pie Crust: I used roughly 1/6th of Pillsbury Ready to Bake Pie Crust, baked at 400 for 5-7 minutes.

Meringue: Mix 30g of egg whites (or one egg white separated from the yoke), and 15g of sugar until light, airy, and the peaks are stiff. Optional: lightly torch.

Put it all together:

To the creami pint, add 140g of the strawberry lemon curd, the baked pie crust, and two thirds of the meringue (feel free to use all if you'd like).

Add milk & mix until the pie components are mostly combined. Add the protein, and stir until most of the protein is mixed into the milk. Don't worry about it being completely smooth, the blade will take care of the lumps when we make it.

Freeze for 12 hours minimum. 

Spin on the Ice Cream setting, then run under hot water for 30 seconds. Using a spoon, make a hole to the bottom of the container, and add the additional milk. 

Spin for a second time on Respin. 

Enjoy!

 

Nutrition per Pint: 

Calories: 680

Protein: 34g

Carbohydrates: 85g

Fat: 26g

Fiber: 2.5g