Low Carb Lemon Meringue Pie

Lemon Meringue Pie is a dessert classic, but when you can make it into a Low Carb Lemon Meringue Pie it is a real classic!
I can’t remember a time going to a summer picnic without seeing a Lemon Meringue Pie in the spread.
So here’s one for the lemon lovers, no artificial anything here! So much better then what you get in a box. You might have a little more work to prepare but it is worth it in many ways. Best of all it is Low Carb.
So Lets get started and I will show you how to make it!

Crust

1 1/2 cups almond flour

2 tablespoons  powdered erythritol

1/4 teaspoon salt

1/4 cup butter melted

1 egg

1 teaspoon vanilla extract

Filling

1 cup fresh squeezed lemon juice

4 tsp lemon zest (2 lemons)

1 cup erythritol

1/4 tsp salt

3 egg yolks

1 cup cold water

1 pack knox gelatin

1/4 tsp xanthan gum

1 tbsp melted butter

Meringue Topping

3 large egg whites

1/4 cup erythritol

1/2 tsp vanilla extract

Lemon Filling Instructions

In a medium saucepan, combine 1 cup of fresh squeezed lemon juice, powdered erythritol, lemon zest, salt and 3 egg yolks.

In a cup of water add one package of Knox Gelatin and xanthan gum, mix until all dissolved.

Pour into the saucepan with the lemon juice. Turn on the heat to medium  and let the erythritol dissolve. Add in the butter and let melt. ( let the filling lightly bubble while stirring for approximately 2 minutes to make sure the erythritol has dissolved completely)  If you don’t it is possible that the erythritol will crystallize.

Place the pot into the fridge while you make the crust.

Crust Instructions

In mixing bowl , mix together almond flour, 2 tablespoons erythritol, 1/4 teaspoon salt.
Pour in melted butter, 1 egg and 1 teaspoon vanilla.
Mix until dough forms.

Press into pie plate. Bake at 350 degrees F for 10 minutes. ( If the crust makes a bubble on bottom, just poke with a fork to release the air, it will flatten)
Set on rack to cool .

Pour lemon mixture into the crust and place in fridge to let the filling thicken. Leave it for a few hours or leave over night. (the lemon will be very runny)

Meringue Topping

In a large bowl, beat egg whites With beaters going, slowly add sweetener, continue to beat until stiff peaks form.
Remove pie from fridge once lemon has set add the meringue on top. (try and cover all the lemon with the meringue.
Turn the oven on Broil , place the pie on middle rack and keep a close eye to make sure you don’t burn the meringue. It will brown very fast.

Remove from oven and place in fridge until ready to serve.

Servings: 8

Yield: 4.3 net carbs

Stay Healthy and Live Well!

Gayle