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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
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.
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.
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.
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.
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.
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.
– 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).