Low Carb Lemon Meringue Pie
How to Make It
Step 1
Preheat the oven to 350 F (180 C). Combine the ingredients for the dough inside the bowl of a food processor. These ingredients include both flours, 3 tbsp powdered erythritol, ½ tsp xanthan gum, ½ tsp kosher salt, 4 oz butter, and 2 oz cream cheese. Pulse to combine. There should be butter and cream cheese pieces the size of a large pea.
Step 2
Then, add in the egg and the apple cider vinegar. Pulse until the dough comes together. Remove the dough to a pie dish.
Step 3
Press the dough evenly up the sides and on the bottom of the pie. If the dough is too warm to mold, chill the pie dish with the dough for 10 minutes and try again. Once formed, bake the crust for 12-14 minutes or until the crust is golden brown on the edges and the center of the crust is puffed and cooked.
Step 4
Allow the crust to cool completely before adding the filling. To speed up the process, allow the crust to cool for 10 minutes at room temperature and then place it in the refrigerator to cool the rest of the way.
Step 5
Once the crust is chilled, start combining the filling ingredients. Combine the gelatin in ⅓ cup of cool water. Stir to combine and then allow the mixture to hydrate for 5 minutes.
Step 6
Combine the coconut milk, freshly squeezed lemon juice, and 1 cup of powdered erythritol in a mixing bowl. Heat the gelatin mixture in the microwave for 30 seconds or until dissolved. Add this to the lemon juice mixture and whisk well. Pour into the chilled crust. Allow the pie to chill overnight until firm.
Step 7
The following day, whip the egg whites, cream of tartar, and vanilla extract in the bowl of a stand mixer. Whip on medium speed until the egg whites are frothy, then slowly add in ¼ cup of powdered erythritol.
Step 8
Continue whipping until stiff peaks form. Place the whipped egg whites on top of the pie. Use a brûlée torch to brown the top of the pie lightly. Serve immediately.
Ingredients
- Almond flour – 1 cup
- Coconut flour – 5 tbsp
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Baking Aids Xanthan Gum – 0.5 tsp
- Coarse Kosher Salt – 0.5 tsp
- Cream cheese – 2 oz
- Raw egg – 1 large
- Apple cider vinegar – 2 tsp
- Canned coconut milk – 11 fl oz
- Lemon juice – 0.75 cup
- Powdered Erythritol (Icing Sugar) – 3 tbsp
- Grass-Fed Beef Gelatin – 5 tsp
- Water – 0.33 cup
- Raw egg, white – 3 large
- Vanilla extract – 0.25 tsp
- Cream of tartar – 0.25 tsp
- Powdered Erythritol (Icing Sugar) – 3 tbsp