Lemon Whey Pie- with SCD and GF version

Honey Lemon Whey Pie

I love bold fall flavors all year long; cinnamon, cardamom, molasses and pumpkin just to name a few. Come mid March I’m ready for any sign of spring. This year its pie. If you haven’t tried making my homemade yogurt yet, now is the time. I found a recipe in an old church cookbook (I kinda have a thing for those), and gave it a try. I ended up changing a few things. It’s a very easy recipe and will use up some whey too.

Here are two versions of my recipe. The first is a traditional pie, wheat crust, cornstarch thickener, cream of tartar in the merengue topping. The second is a grain-free, SCD version. I have a hell of a time getting the SCD version to look as pretty as the traditional because the filling doesn’t set up until after the topping has been added and baked. It’s kind of disappointing but it still tastes like traditional lemon merengue, which is really nice!

Honey Lemon Whey Pie
Print Recipe
Servings
1 pie
Servings
1 pie
Honey Lemon Whey Pie
Print Recipe
Servings
1 pie
Servings
1 pie
Ingredients
Crust
  • 2 1/2 cup Whole Wheat flour
  • 1 cup Butter cold and cut in small chunks
  • 1 tsp Kosher Salt
  • 1/3-1/2 cup Water cold
Filling
  • 1 1/2 cup Fresh Whey
  • 1 cup Honey
  • 3 1/2 tbsp Cornstarch
  • 3 each Egg Yolks save the whites
  • 2 tbsp Butter melted
  • 1/2 tsp Kosher Salt
  • 1/4 cup Fresh Lemon Juice
  • 2 tbsp Lemon Zest
Topping
  • 3 each Egg Whites
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Pure Vanilla Extract
  • 6 tbsp Sugar
Servings: pie
Instructions
Crust
  1. Combine the flour and salt. "Cut" in the butter using a pastry blender or fork
  2. Add a very little bit of water at a time. Knead the dough lightly while adding the water.
  3. When the dough comes together, stop adding water.
  4. Let the dough rest in the refrigerator for 15 minutes.
  5. Roll the dough about a 1/4 inch thick and place in your pie tin.
  6. Bake at 375 until lightly browned.
Filling
  1. Combine 1/2 cup whey with the cornstarch and set aside.
  2. In a sauce pan combine 1 cup of whey with the honey. Bring to a boil and add the cornstarch and whey.
  3. Stirring constantly until it thickens.
  4. Mix the remaining ingredients except the egg yolks.
  5. Temper the egg yolk mixture and combine.
  6. Cook for another 2 minutes.
  7. Pour into the pie crust.
Topping
  1. In a stand mixer whip the egg whites until frothy.
  2. Add the remaining ingredients as the mixer is on low.
  3. Turn to medium high and whip until shiny peaks form.
  4. Gently top the lemon filling with this.
  5. Bake at 350 for 12-15 minutes.
  6. Cool before serving.
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Lemon Whey Pie -SCD and Gluten Free
Print Recipe
Servings
1 pie
Servings
1 pie
Lemon Whey Pie -SCD and Gluten Free
Print Recipe
Servings
1 pie
Servings
1 pie
Ingredients
Filling
  • 1 1/2 cup Fresh Whey
  • 1 cup Honey
  • 1 packet Gelatin unflavored
  • 3 each Egg Yolks save the whites
  • 2 tbsp Butter
  • 1/2 tso Kosher Salt
  • 1/4 cup Fresh Lemon Juice
  • 2 tbsp Lemon Zest
Topping
  • 3 each Egg Whites
  • 1/4 tsp Kosher Salt
  • 1/2 tsp Vanilla
  • 3 tbsp Honey
Crust
  • 1 1/2 cup Almond Flour
  • 3 tbsp Butter melted
  • 1/4 tsp Kosher Salt
  • 1 each Egg
  • 2 tbsp Honey
Servings: pie
Instructions
Filling
  1. Combine 1/2 cup of whey and the egg yolks and set aside.
  2. In a sauce pan, bring 1 cup of whey, butter, salt, lemon juice, and lemon zest to a boil.
  3. Remove from heat and add the honey. Stir until dissolved.
  4. Temper the egg yolks and cook for another 2 minutes.
  5. Add the gelatin and stir to dissolve.
  6. Pour into the baked crust.
Topping
  1. In a stand mixer whip the egg whites until frothy.
  2. Add the remaining ingredients as the mixer is on low.
  3. Turn to medium high and whip until shiny peaks form.
  4. Gently top the lemon filling with this
  5. Bake at 350 for 12-15 minutes.
Crust
  1. Combine everything and spread into a pie pan.
  2. Place in the freezer until the oven has preheated to 375 degrees.
  3. Bake for 10 minutes.
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