• Leanne M.

Low carb lemon meringue Pie

  • Gluten free 

  • Low carb  

  • Dairy Free***

Ingredients  (pie crust) 

  • 112g of butter (melted)

  • 2 Eggs

  • 1/4 cup of Stevia  

  • 3/4 cup of coconut flour  

  • A sprinkle of salt  

Method (Pie crust) 

  1. Melt your butter  

  2. Mix in your eggs, sweetener and salt  

  3. Stir in the coconut flour gradually until it turns to a doughy consistency  

  4. Roll out your dough  

  5. Place on a pie dish  

  6. Blind bake in the oven for 8 minutes at 200celsius  

  7. Drop to 150celsius and cook for another 3-5 minutes 

Recipe Tips (pie crust)  

  • Stevia has a tendency to clump so have your whisk ready and pour in bit by bit as you stir it I to the wet mix  

  • The dough is a bit sticky and we can't use normal flour to roll it out on / coat the rolling pin in.. So the best way to roll it is to place it between two sheets of baking parchment and roll with the rolling pin on top of the paper 

  • Blind baking - don't worry you don't need a blindfold this process is basically just what it's called when you're cooking a pie crust without it's filling.. Personally I use baking beans! Cover the pie crust with baking parchment and lay the baking beans I. Top to weigh it down. But I do a lot of baking and have a mam who's a chef and have her supplies at my disposal... other methods for blind baking would be placing greaseproof paper over the pie and weighing it down with rice. What you'll achieve here is a pie crust that's cooked but not overly browned off and has held its shape through the cooking process! 

  • Swap out the butter for coconut butter for a dairy free alternative  

Ingredients (Filling) 

  • 1 1/4 cup water

  • 1 TBSP  gelatin

  • 4 TBSP Stevia

  • zest of 2 lemons

  • 3/4 cups fresh squeezed lemon juice

  • 3 TBSP butter

  • 4 egg yolks

Method (Filling) 

  1. Mix the gelatin and water in a pot with a whisk.

  2. Stir in your Stevia, butter, Lemon zest and lemon juice.

  3. Temper the egg yolks by adding the hot lemon mixture to them 1 tablespoon at a time, whisking between tablespoons. 

  4. Slowly whisk the tempered egg yolks into the pot of lemon mixture 

  5. Keep over low heat for 4-5 minutes, without allowing to it boil 

  6. Pour into your pie crust and allow to set and cool down 

Tips (Filling) 

  • Don't be scared off by big words such as tempering eggs just take your time about 6 dinner spoons should do it  

  • Taste it - go on this is the part I can't get past tasting while it's hot so eh enjoy cleaning the pot  

Ingredients (meringue) 

  • 4 egg whites

  • 1/4 tsp Cream of Tartar

  • 1 Tbsp of Stevia 

Method (meringue) 

  1. In large bowl, beat egg whites, Stevia, and cream of tartar Until you achieve stiff peaks 

  2. Top the pie filling with the meringue. 

  3. Cook at 200c 

  4. Remove when you see brown peaks/ a golden tinge on meringue. 

Tips (meringue) 

  • Use an electric mixer unless you want the workout of your life  

  • The best way to check your eggs are stiff is hold the bowl upside down if they stay in  it you're good 

  • Stay close to the oven this cooks fast! 

  • Make sure the filling has set fully before you top it with the meringue  

Macros  (per quarter pie)

  •  Calories 550

  • Carbohydrates 10g

  • Protein 21g

  • Fat 47g  

I normally get anywhere between 6 and 10 slices out of this depending on how greedy your guests are!  

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Dont blame butter for what the bread did