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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.