Exquisite Keto Lemon Meringue Pie Tarts

Allergens

Eggs, Dairy (butter), Nuts (almond flour)

Ingredients

• 1 1/2 cups almond flour
• 1/3 cup granulated erythritol
• 1/4 cup cold unsalted butter, cubed
• 2 large eggs, separated
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup water
• 1/3 cup granulated erythritol
• 4 large egg yolks
• 1/4 cup unsalted butter
• 1/2 teaspoon lemon zest
• 1/2 teaspoon pure vanilla extract
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a food processor, combine almond flour and 1/3 cup granulated erythritol. Pulse until well combined.
3. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
4. Add egg yolks one at a time, pulsing after each addition, until the dough comes together.
5. Press the dough into the bottom and up the sides of four 4 inch tart pans with removable bottoms. Bake for 12 minutes or until golden brown. Remove from oven and let cool completely.
6. In a saucepan over medium heat, whisk together lemon juice, water, 1/3 cup granulated erythritol, and a pinch of salt. Bring to a simmer and cook for 5 7 minutes, stirring occasionally until slightly thickened.
7. In a separate bowl, whisk egg yolks. Temper the eggs by adding a small amount of hot lemon mixture into the eggs while constantly whisking. Gradually add the tempered egg mixture back into the saucepan and cook over medium heat for 2 more minutes, stirring constantly until the custard thickens enough to coat the back of a spoon.
8. Remove from heat and mix in butter, lemon zest, and vanilla extract. Let cool to room temperature.
9. In a clean bowl, whisk egg whites until stiff peaks form. Gradually add 1/3 cup granulated erythritol while continuing to whisk until glossy and smooth.
10. Gently fold the meringue into the cooled lemon custard. Spoon the mixture evenly into the cooled tart shells, smoothing the tops with a spatula.
11. Bake for 15 20 minutes or until the meringue is golden brown. Let cool completely before removing from tart pans and serving.

Chef’s Insight

The perfect balance of tartness from the lemon custard and sweetness from the meringue creates a delightful sensation on your taste buds.

Notes

This recipe is suitable for those following a ketogenic diet and looking for a low-carb dessert option. The use of almond flour and erythritol helps to reduce the overall carbohydrate content while maintaining a satisfying texture and taste.