A Low Carb pie and a definite keeper in my books, and especially this Low Carb Lemon Meringue Pie

My husband has been craving lemon meringue for ages.  I do bake “normal” nonlow carb goodies but I feel better when I can serve my family a healthier alternative that tastes fantastic. This is a definite keeper.

Pie Base Ingredients

• 50g butter
• 1 Tblsp xylitol/sweetener of choice
• 1 egg
• 1.5 cups almond meal
• Lemon Curd
• 3 egg yolks
• 3 eggs
• 2 tbsp xylitol/sweetener of choice
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 tsp lemon essence (optional)
• 1 cup heavy cream

Meringue Ingredients

• 3 egg whites
• 1 Tblspn xylitol/sweetener of choice
• 1 tsp vanilla essence

this For later use

Pie Base Method

1. Melt the butter then mix in the almonds and sweetener.
2. Add the egg and mix again. Line the bottom of your pie dish with baking paper, or grease with butter.
3. Cover the dish with the pie base and spread out evenly. Bake at 180C for 10 minutes, until just golden.

Pie Filling Method

1. Heat the cream in a saucepan until just below boiling.
2. Do not allow it to bubble.
3. Remove from the heat. In another bowl, whisk the eggs, egg yolks and sweetener together until pale and fluffy.
4. Add the lemon zest and lemon juice. Stir through.
5. 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.
6. Keep adding the cream slowly until all mixed through.
7. Put the filling back into the saucepan and heat gently until thickened.
8. Once it looks like lemon curd and is as thick as custard, pour onto the pie base and bake at 180C for 10 minutes.

Meringue Method

1. Whisk the egg whites, sweetener, and vanilla until soft peaks form.
2. 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.
3. I used a blow torch for the meringues after baking.

Prepared, tried, and tested by:  Caashifa Adams Young