Meringue powder was invented in 1934 to survive shipping—now it creates stable protein foam without raw eggs.
Lemon Meringue Pie Protein Bowls
Indulge in a refreshing spin on the traditional lemon meringue pie with our Lemon Meringue Pie Protein Bowls! Packed with zesty lemon flavor, creamy Greek yogurt, and a light, fluffy meringue topping, these bowls are a delightful way to satisfy your sweet tooth while boosting your protein intake. Get ready to savor a guilt-free treat that’s as fun to make as it is to eat!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 tsp lemon extract (2.5 ml)
- 1 TBS lemon juice (15 ml)
🥛Dairy & Eggs(4)
- 1/2-3/4 cup light cottage cheese (120-180 ml)
- Pinch of cream of tarter
- 1/4 cup egg whites (60 ml)whole eggs for Swiss meringue
- 2 eggs whites (make sure to remove all egg yolk)
🫙Pantry Staples(3)
- 1 TBS THM Vanilla Optimized Whey (15 ml)
- 1 tsp Vanilla (5 ml)
- 1 light rye Wasa cracker
📦Other(3)
- 3 pecans
- 1 tsp psyllium husk flakes (optional but get that fiber girlies!) (5 ml)optional
- 1/2 tsp THM Super Sweet (2.5 ml)
👨🍳 Instructions
- 1
Blend together the light rye Wasa cracker, THM Super Sweet, vanilla, and pecans into small pieces and put on the bottom of a bowl or jar.
- 2
Blend the light cottage cheese, THM Vanilla Optimized Whey, lemon juice, lemon extract, and psyllium husk flakes (if using) until well combined and add to the bowl/jar.
- 3
For the meringue, whisk the egg whites and cream of tartar until soft peaks form. Alternatively, for Swiss meringue, heat egg whites and sweetener in a double boiler until it reaches 160 degrees, then whisk until soft peaks form.
- 4
Add the meringue to the bowl and brown with a torch if desired.
- 5
Refrigerate for about 20 minutes before serving.
💡 Pro Tips
- ✓Heat egg whites and sweetener to exactly 160°F for Swiss meringue to pasteurize the eggs and create more stable foam proteins that won't weep or deflate as quickly.technique160°F
- ✓Add cream of tartar at 0.125 teaspoons per egg white to lower the pH and stabilize foam structure by strengthening protein bonds in the meringue.ingredient0.125 tsp per egg white
- ✓Blend psyllium husk for exactly 30-45 seconds to activate its thickening properties without over-processing, which creates a gummy texture in the protein mixture.timing30-45 seconds
- ✓Use cottage cheese at room temperature because cold dairy prevents proper protein powder dissolution and creates lumpy texture instead of smooth cream.ingredient
- ✓Torch the meringue at 6-8 inches distance using quick circular motions to achieve Maillard browning at 300°F+ surface temperature without cooking the proteins underneath.equipment6-8 inches distance
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Meringue powder was invented in 1934 to survive shipping—now it creates stable protein foam without raw eggs.
Lemon Meringue Pie Protein Bowls
Indulge in a refreshing spin on the traditional lemon meringue pie with our Lemon Meringue Pie Protein Bowls! Packed with zesty lemon flavor, creamy Greek yogurt, and a light, fluffy meringue topping, these bowls are a delightful way to satisfy your sweet tooth while boosting your protein intake. Get ready to savor a guilt-free treat that’s as fun to make as it is to eat!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1/2 tsp lemon extract (2.5 ml)
- 1 TBS lemon juice (15 ml)
🥛Dairy & Eggs(4)
- 1/2-3/4 cup light cottage cheese (120-180 ml)
- Pinch of cream of tarter
- 1/4 cup egg whites (60 ml)whole eggs for Swiss meringue
- 2 eggs whites (make sure to remove all egg yolk)
🫙Pantry Staples(3)
- 1 TBS THM Vanilla Optimized Whey (15 ml)
- 1 tsp Vanilla (5 ml)
- 1 light rye Wasa cracker
📦Other(3)
- 3 pecans
- 1 tsp psyllium husk flakes (optional but get that fiber girlies!) (5 ml)optional
- 1/2 tsp THM Super Sweet (2.5 ml)
👨🍳 Instructions
- 1
Blend together the light rye Wasa cracker, THM Super Sweet, vanilla, and pecans into small pieces and put on the bottom of a bowl or jar.
- 2
Blend the light cottage cheese, THM Vanilla Optimized Whey, lemon juice, lemon extract, and psyllium husk flakes (if using) until well combined and add to the bowl/jar.
- 3
For the meringue, whisk the egg whites and cream of tartar until soft peaks form. Alternatively, for Swiss meringue, heat egg whites and sweetener in a double boiler until it reaches 160 degrees, then whisk until soft peaks form.
- 4
Add the meringue to the bowl and brown with a torch if desired.
- 5
Refrigerate for about 20 minutes before serving.
💡 Pro Tips
- ✓Heat egg whites and sweetener to exactly 160°F for Swiss meringue to pasteurize the eggs and create more stable foam proteins that won't weep or deflate as quickly.technique160°F
- ✓Add cream of tartar at 0.125 teaspoons per egg white to lower the pH and stabilize foam structure by strengthening protein bonds in the meringue.ingredient0.125 tsp per egg white
- ✓Blend psyllium husk for exactly 30-45 seconds to activate its thickening properties without over-processing, which creates a gummy texture in the protein mixture.timing30-45 seconds
- ✓Use cottage cheese at room temperature because cold dairy prevents proper protein powder dissolution and creates lumpy texture instead of smooth cream.ingredient
- ✓Torch the meringue at 6-8 inches distance using quick circular motions to achieve Maillard browning at 300°F+ surface temperature without cooking the proteins underneath.equipment6-8 inches distance