Lemon Meringue PieThis low-carb, nutritious version of classic lemon meringue pie offers the same nostalgic flavor with a fraction of the carbs. A buttery pie crust holds a firm, tangy, lemon custard, piled high with luscious French meringue.
* Los carbohidratos netos te ayudan a rastrear los carbohidratos que afectan los niveles de azucar en la sangre. La fibra dietetica y el edulcorante SOLA se deben restar del total de carbohidratos ya que tienen un impacto minimo en el azucar en sangre.
ServesMakes: 12 servings
Prep time: 35 minutes (plus chilling)
Cooking time: 35 minutes
- Preheat the oven to 325F. Grease a 9-inch, round pie pan with butter, and line with parchment paper.
- Make the crust: place the almond flour, arrowroot, and salt in the bowl of a food processor and process until combined. Add the butter, and pulse until the mixture resembles pea-size crumbs. Add the egg white-water mixture and continue to pulse until you have a smooth batter.
- Spoon the thick batter onto a sheet of parchment paper, and using a spoon, spread the mixture into a circle roughly the size of your pie dish. Place another sheet of parchment on top and place the dough into the freezer for 10 minutes to firm up.
- Transfer the pastry circle from the freezer to the counter, and use a rolling pin to smooth out the dough. Remove the top layer of parchment and flip the dough into the pie dish. Carefully peel off the second layer of parchment and press the dough into the dish. Trim the edges so the crust is even with the top of your dish. The pastry dough will soften quickly after it is removed from the freezer, so work quickly for best results. Fill any cracks in the pastry with excess dough.
- Place the pastry crust into the oven and bake for 25 minutes until golden-brown, then remove from the oven and cool before placing into the refrigerator.
- Make the filling: Place the water, lemon juice, Sola sweetener, lemon zest, and salt into a large saucepan and whisk until combined. Sprinkle the gelatin over the top and leave for 5 minutes for the gelatin to bloom. After 5 minutes, whisk the gelatin into the liquid and place the pan onto a medium high heat.
- Beat the egg yolks in a large mixing bowl. Bring the lemon liquid to almost boiling then remove from the heat, cool for 2 minutes, and pour over the egg yolks while whisking continuously. When the ingredients are fully combined add the cubed butter, lemon oil, and yellow food coloring (if using) and whisk together until the butter is emulsified into the mixture.
- Rest the lemon filling mixture at room temperature for 1 to 2 hours until completely cool and starting to thicken slightly, then pour into the chilled pastry crust (if you pour the mixture into the crust while it