Lemon Meringue Pie

Base

• 30g Bulk Nutrients Protein Matrix+ in NEW Lemon Meringue Pie flavour
• 125g Rolled oats
• 45ml Sugar-free maple syrup
• 20g Coconut oil

Filling

• 60g Bulk Nutrients Protein Matrix+ in NEW Lemon Meringue Pie flavour
• 450ml Unsweetened almond milk
• 60g custard powder (or cornstarch)
• 2x 9g sachets sugar-free lemon jelly crystals/powder
• Splash of vanilla

Top

• 80g mini meringues

1. Step 1: Food process the base ingredients until combined, then press into a round springform pie or cake tin.
2. Step 2: Put the jelly crystals/powder into a small bowl and add just enough cold water to cover. Stir with a fork to dissolve, then microwave for around 20 seconds to melt.
3. Step 3: Put the filling ingredients and melted jelly crystals into a medium saucepan. Whisk together until combined, then continue to whisk over medium heat until thick, smooth and glossy.
4. Step 4: Pour the filling into the pie tin and refrigerate for a few hours until set. Top with mini meringues and cut into 8 to serve.
5. Step 5: You can use any type of vanilla protein in the base and filling (Earth, HCP, WPC, WPI, PM+ etc), however, I find that Earth Protein makes the best base (whey-based will be stickier), and HCP is heat-stable so will dissolve well to ensure a lump-free custard.