Lemon Meringue Pie #LCHF #Sugarfree #Keto
I love this dessert. I do add a lot of lemons in this as I love the intense citrus flavour as it contrasts so well with the creamy meringue and the crumbly nutty pastry base.
Nutritional information Per Serving
2.8g net carbohydrates (of which sugars 1.9g and fibre 4.7g)
150g Ground Hazelnuts
150g Ground Almonds
1 egg, beaten
100g erythritol or xylitol (or Stevia to taste)
3 egg yolks
4-5 lemons, zest and juice
3 egg whites
2 tbsp. erythritol or xylitol (or stevia to taste)
Preheat your oven 160c
Place the hazelnuts in a nutribullet or food processor and pulse until fine. Place the ground hazelnuts and ground almonds in a bowl
Rub in the butter until dispersed. Add the beaten egg and combine until it forms a soft dough. You may need to use your hands to help form this. Leave in the fridge for 10 minutes.
Place the dough between two pieces of parchment and spread gently with your hands. Remove the top piece and flip the dough into your flan dish. You will need to gently press the dough into the dish and up the sides, spreading out evenly.
Place in the oven for 20-30 minutes until it starts to colour a golden brown.
Whilst the pastry is cooking, you can start on the filling. Place a bowl over a pan of boiling water to create a ban marie.
Add the butter, sweetener, lemon juice and zest to the bowl and heat until the butter has melted.
Remove from heat and gradually add the eggs and yolks, one at a time, mixing well with a balloon whisk until each egg is dissolved before adding the next.
Place back on the heat and continue to stir until it starts to thicken – this can take up to 10 minutes. It should become very thick and glossy.
Pour this onto your pastry base.
Whisk the egg whites until they are fluffy. Add the sweetener and continue to whisk until you form firm peaks.
Place this on the lemon base, spreading gently until it is all covered.
Pop into the oven and cook until the meringue is golden (approximately 10-15 minutes at 160c)
Leave to cool before serving.