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LEMON MERINGUE PIE

Ingredients

PIE CRUST – ½ Cup Almond Flour – ½ Cup Coconut Flour – 2 tablespoon Allulose – Two tsp's Psyllium Husk powder – 2 large eggs – ½ cup Butter (salted) cubed & VERY cold

PIE FILLING – 1 Cup Allulose – 5 Eggs – 1 Cup Lemon Juice - 2-3 tablespoon Lemon Zest – 1 teaspoon ground cardamom optional – pinch salt – 1 teaspoon vanilla extract – 4 tablespoon Butter cut in small pieces

Ingredients

MERINGUE – 4 Egg Whites – ½ teaspoon Cream of Tartar – ⅛-1/4 cup low carb sweetener *to taste (Allulose is superior to any other low carb sweetener when baking).

HOW TO MAKE THE LEMON PIE

- Preheat oven to 350F – Blend all of the pie crust ingredients together in a food processor until it's the consistency of crumbs. It will look dry and this is normal. The butter should be COLD. – Press into a pie plate, poke holes in the bottom with a fork and bake for 10-14 minutes. IMPORTANT: Let the crust cool completely before you fill it.

PIE CRUST

1

Whisk lemon juice, lemon zest, eggs and allulose in a cold medium sized sauce pan. Forget what you know about tempering eggs. Start whisking and slowly heat on medium/low heat until the mix gets thick enough to coat the back of a spoon. Don't stop whisking and make sure your getting around the edge of the pot too.

KETO LEMON PIE FILLING

2

– Remove pan from heat and stir in butter. Once melted stir in vanilla, and salt. If the curd didn’t thicken enough to your liking, simply return to heat and cook a bit longer, stirring constantly (don't stop), until it thickens enough to coat the spoon. It will thicken a bit in the fridge too.

KETO LEMON PIE FILLING

3

– Taste for sweetness and adjust if needed. Let the filling cool for about 15 minutes before filling the pie or it will dissolve the nut based crust.

KETO LEMON PIE FILLING

4

– If you are adding the meringue, move onto the next step. – If you will be topping your pie with whipped cream, leave the pie in the fridge until cold and you are ready to serve.

KETO LEMON PIE FILLING

5

– Let the pie filling cool for at least 15 minutes at room temp or put it in the fridge for 10 minutes to speed this up. * This is important. If you don't let the filling cool a bit, it will dissolve your delicate nut pie crust.

KETO LEMON PIE FILLING

MERINGUE

– Whip the egg whites, cream of tartar and sweetener until stiff peaks form but do not over beat. I use a Kitchen aid for this step but a hand mixer will do the trick. – Pour the egg white mix onto the top of the pie and spread out, taking care not to deflate the meringue. Make sure the edges are sealed. – Bake @ 350F for 30 minutes or until it's lightly golden brown and beautiful. Cool in the fridge until cold. About 3 hours (ish).