LOW-CARB Lemon Meringue Pie
This low-carb, nutritious version of classic lemon meringue pie offers the same nostalgic flavor with a fraction of the carbs. A buttery pie crust holds a firm, tangy, lemon custard, piled high with luscious French meringue.
Makes: 12 SERVINGS
Prep Time: 35 MINUTES (PLUS CHILLING)
Cooking Time: 35 MINUTES
1 ½ cups (165 g) finely ground almond flour
3 tablespoons arrowroot powder
5 tablespoons (70 g) cold, unsalted butter, cubed
1 egg white mixed with 1 tablespoon water
¼ teaspoon salt
1 cup (240 ml) filtered water
½ cup (120 ml) lemon juice
¾ cup plus 2 tablespoons (165 g) Sola sweetener
Zest of 1 lemon
¼ teaspoon salt
4 teaspoons powdered gelatin
3 free-range egg yolks
¾ stick (85 g) unsalted butter, cold, cubed
½ teaspoon lemon oil
1-2 drops yellow food coloring (optional)
3 egg whites
½ teaspoon cream of tartar
½ cup (90 g) Sola sweetener
1. Preheat the oven to 325F. Grease a 9-inch, round pie pan with butter, and line with parchment paper.
2. Make the crust: place the almond flour, arrowroot, and salt in the bowl of a food processor and process until combined. Add the butter, and pulse until the mixture resembles pea-size crumbs. Add the egg white-water mixture and continue to pulse until you have a smooth batter.
3. Spoon the thick batter onto a sheet of parchment paper, and using a spoon, spread the mixture into a circle roughly the size of your pie dish. Place another sheet of parchment on top and place the dough into the freezer for 10 minutes to firm up.
4. Transfer the pastry circle from the freezer to the counter, and use a rolling pin to smooth out the dough. Remove the top layer of parchment and flip the dough into the pie dish. Carefully peel off the second layer of parchment and press the dough into the dish. Trim the edges so the crust is even with the top of your dish. The pastry dough will soften quickly after it is removed from the freezer, so work quickly for best results. Fill any cracks in the pastry with excess dough.
5. Place the pastry crust into the oven and bake for 25 minutes until golden-brown, then remove from the oven and cool before placing into the refrigerator.
6. Make the filling: Place the water, lemon juice, Sola sweetener, lemon zest, and salt into a large saucepan and whisk until combined. Sprinkle the gelatin over the top and leave for 5 minutes for the gelatin to bloom. After 5 minutes, whisk the gelatin into the liquid and place the pan onto a medium high heat.
7. Beat the egg yolks in a large mixing bowl. Bring the lemon liquid to almost boiling then remove from the heat, cool for 2 minutes, and pour over the egg yolks while whisking continuously. When the ingredients are fully combined add the cubed butter, lemon oil, and yellow food coloring (if using) and whisk together until the butter is emulsified into the mixture.
8. Rest the lemon filling mixture at room temperature for 1 to 2 hours until completely cool and starting to thicken slightly, then pour into the chilled pastry crust (if you pour the mixture into the crust while it’s hot it may create a soggy crust). Place the pie into the fridge to chill for 2 to 3 hours until the lemon filling is set.
9. Make the Meringue: place the egg whites in the bowl of a stand mixer or use a large mixing bowl and an electric hand-held whisk. Add the cream of tartar (which will add volume to the meringue) and whisk on full speed until light and fluffy. With the whisk on full power, slowly add the Sola sweetener one tablespoon at a time. As the Sola sweetener dissolves into the mixture, the meringue will become, thick and glossy. Spoon the meringue over the pie and use a blowtorch to brown the meringue, or, alternatively, place the pie under a very hot broiler for 1-2 minutes until browned.
10. Sprinkle the pie with fresh lemon zest and serve immediately. Whipped cream or vanilla ice cream is also a lovely accompaniment. Store the pie in the refrigerator for up to 4 days.