Keto-Friendly Lemon Meringue Pie with Almond Crust

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 1/2 cups almond flour 1/4 cup unsalted butter, melted 2 tablespoons granulated erythritol 1/2 teaspoon salt 4 large eggs, separated Zest and juice of 3 large lemons 1 cup fresh lemon juice (about 6 lemons) 1/2 cup granulated erythritol 1/4 teaspoon cream of tartar

Instructions

1. a. Preheat your oven to 350°F (180°C). b. In a medium bowl, mix almond flour, melted butter, 2 tablespoons erythritol, and salt until well combined. c. Press the mixture into the bottom and up the sides of a 9 inch pie dish. d. Bake the crust for 10 minutes or until golden brown. Remove from the oven and let it cool slightly. e. In a large bowl, whisk together egg yolks, lemon zest, lemon juice, and erythritol until well combined. f. Pour the lemon mixture over the partially baked crust. g. Bake for 20 25 minutes or until the filling is set and slightly jiggles in the center when shaken gently. Remove from the oven and let it cool completely. h. In another large bowl, beat egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add 1/4 cup granulated erythritol and continue beating until stiff peaks form. i. Spread the meringue over the cooled lemon filling, sealing the edges to the crust. j. Using a torch or your oven's broiler, lightly brown the meringue. k. Refrigerate the pie for at least 1 hour before serving.

Chef’s Insight

To prevent the meringue from becoming too soft, ensure that the pie is completely cooled before adding the meringue layer.

Notes

This recipe is gluten-free and can be easily adapted to dairy-free if using a non-dairy butter substitute.