Keto Sugar-Free Lemon Meringue Pie
Sugar-free lemon pie - with coconut flour pie crust and sugar-free lemon curd. Gluten-free, paleo, keto.a delicious low carb meringue pie
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Servings: 8
Calories:
Ingredients
- 1 Coconut flour pie crust recipe from my blog click link
- 1/2 cup Lemon Juice
- 1 tbsp lemon zest
- 4 Large Egg
- 1/2 cup Butter or coconut oil melted
- 1/2 cup Erythritol
- 1/2 cup Erythritol
Instructions
- Coconut Flour Pie Crust
- Prepare the Coconut flour Pie Crust following my blog recipe.
- Sugar-Free Lemon Curd
- Whisk the lemon juice, sweetener, eggs, and egg yolks together in a saucepan.
- Bring to medium heat and add the coconut oil or butter, stirring continuously, to prevent the eggs from cooking and scramble.
- When the coconut oil is melted, increase the heat to medium-high, keep stirring until it thickens up.
- When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.
- Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.
- Sugar-free meringue frosting
- Before serving, add the meringue.
- In a bowl whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
- Keep whisking on high speed and slowly add the sugar-free crystal sweetener of your choice.
- After 1 minute and 30 seconds, the meringue should be really fluffy and triple its volume.
- Turn the bowl upside down to check if the meringue is ready. If it sticks to the bowl, transfer on the lemon curd pie. If it doesn't stick, keep whisking.
- Torch the top of the meringue or place 2 minutes in the oven with the grill on until the top is slightly brown.
