Low Carb Lemon Meringue Pies

• Vegetarian
• Gluten free

• Produce

  • 1/2 tsp Ginger, ground
  • 2 Lemons, Zest and Juice of

• Refrigerated

  • 1 Egg, whole
  • 6 Egg whites
  • 6 Egg yolks

• Baking & Spices

  • 3/4 cup Almond flour/meal
  • 4 1/2 tbsp Sweetening, granulated

• Dairy

  • 165 g Butter

• Liquids

  • 3 tbsp Water

Found on ditchthecarbs.com

Description

Ingredients

• ¾ cup almond flour/meal
• 1 tbsp granulated sweetener of choice (or to taste)
• ½ tsp ground ginger
• 55g/ ½ stick butter melted
• 3 tbsp water
• 6 egg yolks
• 1 whole egg
• 1½ tbsp granulated sweetener of choice (or to taste)
• zest and juice of 2 lemons
• 110g / 1 stick butter
• 6 egg whites
• 2 tbsp granulated sweetener of choice (or to taste)

Directions

• Mix all the ingredients together until the mixture resembles breadcrumbs, or biscuit crumbs.
• Spread the crumble mixture over a baking tray lined with baking parchment.
• Bake at 180C/350F for 10-15 minutes until golden. Turn once or twice in this time so the crumbs brown all over and cook until crispy.
• Remove from the oven.
• While the crumble is baking, whisk together the egg yolks, whole egg, sweetener and lemon juice/zest in a saucepan.
• Heat over a very gentle heat (whisking continuously) until it is a smooth custard consistency.
• Add the butter and mix again while melting. Stir until thickened again.
• Remove from the heat.
• Whisk the egg whites and sweetener until stiff peaks form.
• Place 6 circles of meringue on a baking tray lined with baking parchment.
• Bake at 180C/350F for 10 - 15 minutes, or until golden.
• Divide the crumble mixture between the 6 glasses or mason jars.
• Divide the lemon custard/curd on each of the bases.
• Place a baked meringue on top of each to complete the sugar free & low carb lemon meringue pies.
• Serve immediately or chill in the fridge until ready to serve.

Nutrition