Indulge in the tangy sweetness of these gluten-free lemon meringue pie bites. Perfect for satisfying your dessert cravings without gluten.
Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup powdered sugar. 1/4 cup coconut oil, melted. 3 tablespoons maple syrup. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt. 1/2 cup lemon juice. 2 tablespoons lemon zest. 1/2 cup granulated sugar. 3 large egg whites. 1/4 teaspoon cream of tartar.
Instructions: Preheat oven to 350F 175C. In a bowl, mix almond flour, coconut flour, powdered sugar, melted coconut oil, maple syrup, vanilla extract, and salt until well combined. Press the mixture into mini muffin tins, forming small tart shells. Bake for 10-12 minutes until lightly golden. Let cool. In a saucepan, combine lemon juice, lemon zest, and granulated sugar. Cook over medium heat until sugar dissolves. In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Slowly pour in the hot lemon mixture while continuing to beat until stiff peaks form. Fill each tart shell with the lemon meringue mixture. Optional: Use a kitchen torch to lightly brown the tops of the meringue. Chill in the refrigerator for at least 1 hour before serving. Enjoy these delightful Gluten-Free Lemon Meringue Pie Bites!
Prep Time: 20 minutes
Cook Time: 12 minutes
Emmas Filurer
