High Protein Lemon Meringue Tart
Elevate your dessert game with this High Protein Lemon Meringue Tart, a zesty and nutritious twist on the classic favorite. Featuring a gluten-free almond flour crust enriched with unflavored whey protein powder, this recipe blends wholesome ingredients for a guilt-free indulgence. The luscious lemon filling delivers a tangy burst of citrus flavor, balanced by the cloud-like sweetness of a perfectly toasted meringue topping. Packed with protein and natural sweetness from honey, this tart is the ultimate treat for fitness enthusiasts and dessert lovers alike. Ready in under an hour, it’s a refreshing, healthy dessert option that’s perfect for entertaining or meal prep. Serve chilled and enjoy a treat that redefines comfort food with flavor and nutrition in every bite!
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Recipe Information
Ingredients
- 200 grams Almond Flour
- 60 grams Whey Protein Powder (unflavored)
- 60 grams Coconut Oil, melted
- 30 ml Honey
- 3 large Egg Whites
- 120 ml Lemon Juice
- 2 tablespoons Lemon Zest
- 25 grams Cornstarch
- 120 ml Water
- 100 grams Granulated Sugar
- 4 large Egg Yolks
- 1 pinch Salt
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, mix almond flour, whey protein powder, melted coconut oil, and honey in a bowl until a dough forms.
Press the dough evenly into a 9-inch tart pan with a removable bottom, then prick the base with a fork.
Bake the crust for 10-12 minutes or until lightly golden. Let it cool completely.
In a medium saucepan, whisk together cornstarch and water until smooth. Add granulated sugar, lemon juice, lemon zest, and egg yolks.
Place the saucepan over medium heat, stirring constantly until the mixture thickens and starts to bubble.
Remove from heat and let it cool slightly, then pour the lemon filling into the cooled tart crust.
To make the meringue, beat egg whites and salt on medium speed until frothy. Gradually add sugar, beating on high speed until stiff peaks form.
Spread the meringue over the lemon filling, ensuring it touches the crust to seal.
Bake the tart for an additional 8-10 minutes until the meringue is golden brown.
Allow the tart to cool, then refrigerate for at least 1 hour before serving.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.3 g | 232% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 758 mg | 253% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 213.7 g | 78% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 138.3 g | ||
| Protein | 113.1 g | 226% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 874 mg | 67% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 734 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
