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Lemon Meringue Pie

Ingredients:

For the  Crust:

  • 1 ½ cups  almond flour
  • ¼ cup unsweetened shredded coconut (optional)
  • ¼ cup melted butter
  • 1 tbsp powdered erythritol (or another keto-friendly sweetener)
  • 1 tsp vanilla extract
  • Pinch of salt

For the Lemon Filling:

  • ¾ cup fresh lemon juice (about 3-4 lemons)
  • 1 tbsp lemon zest
  • ½ cup powdered erythritol
  • 4 egg yolks (reserve the whites for meringue)
  • ½ cup heavy cream
  • 2 tbsp butter
  • ½ tsp xanthan gum (to thicken)

For the Meringue:

  • 4 egg whites
  • ½ tsp cream of tartar
  • ¼ cup powdered erythritol
  • ½ tsp vanilla extract

Instructions:

1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, mix the almond flour, melted butter, erythritol, vanilla extract, salt, and coconut (if using).
  • Press the dough into the bottom of a 9-inch pie pan, pressing it up the sides to form a crust.
  • Bake for 10-12 minutes or until lightly golden. Let it cool completely.

2. Make the Lemon Filling:

  • In a medium saucepan, whisk together lemon juice, lemon zest, egg yolks, and powdered erythritol.
  • Place the pan over medium heat, stirring constantly.
  • Slowly add the heavy cream and butter, continuing to stir until the mixture thickens (about 5-7 minutes).
  • Stir in the xanthan gum to thicken further if necessary.
  • Once thickened, remove from heat and let it cool slightly before pouring into the prepared crust. Refrigerate to set.

3. Make the Meringue:

  • In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
  • Gradually add the powdered erythritol, continuing to beat until stiff peaks form.
  • Beat in the vanilla extract.

4. Assemble the Pie:

  • Preheat the oven to 350°F (175°C) again.
  • Spoon the meringue over the chilled lemon filling, spreading it to the edges to seal the pie.
  • Bake for 10-12 minutes, or until the meringue is golden on top.
  • Let it cool completely before serving.

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