Lemon Meringue Pie by Amelia

 

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
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• 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
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• for 10-12 minutes, or until the meringue is golden on top.
• Let it cool completely before serving.