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.