My husband has been craving lemon meringue for ages. I do bake “normal” non low carb goodies but I feel better when I can serve my family a healthier alternative that tastes fantastic. This is a definite keeper.
1 Tblsp xylitol / sweetener of choice
1.5 cups almond meal
3 egg yolks
2 Tblspns xylitol / sweetener of choice
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp lemon essense (optional)
1 cup heavy cream
3 egg whites
1 Tblspn xylitol / sweetener of choice
1 tspn vanilla essence
Melt the butter then mix in the almonds and sweetener.
Add the egg and mix again. Line the bottom of your pie dish with baking paper, or grease with butter.
Cover the dish with the pie base and spread out evenly. Bake at 180C for 10 minutes, until just golden.
Heat the cream in a saucepan until just below boiling.
Do not allow it to bubble.
Remove from the heat. In another bowl, whisk the eggs, egg yolks and sweetener together until pale and fluffy.
Add the lemon zest and lemon juice. Stir through.
Slowly add a little of the warm cream to the egg mixture, constantly whisking all the time to stop the eggs from curdling or cooking.
Keep adding the cream slowly until all mixed through.
Put the filling back into the saucepan and heat gently until thickened.
Once it looks like lemon curd, and is as thick as custard, pour onto the pie base and bake at 180C for 10 minutes.
Whisk the egg whites, sweetener and vanilla until soft peaks form.
Place on top of the pie base and lemon curd, put back in the oven at 180C for another 10 – 15 minutes to allow the meringue to cook and go golden.
I used a blow torch for the meringues after baking.
Prepared, tried and tested by: Caashifa Adams Young