Sensational Lemon Meringue Pie Suitable for Diabetics
Bright, zesty, and beautifully guilt-free, this Sensational Lemon Meringue Pie is a diabetic-friendly twist on a classic dessert. Made with a low-carb almond and coconut flour crust, a tangy lemon custard sweetened with granulated erythritol, and a fluffy, golden meringue topping, this pie delivers indulgence without the sugar spike. With fresh lemon juice and zest bringing bold citrus flavor, and unsweetened almond milk ensuring a creamy texture, every bite is a harmonious blend of tart and sweet. Ready in just under an hour, this diabetic-friendly dessert is perfect for health-conscious bakers who don't want to compromise on taste. Serve it chilled for a refreshing, crowd-pleasing ending to any meal!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 30 grams Coconut flour
- 100 grams Unsalted butter
- 3 tablespoons Granulated erythritol (or preferred sugar substitute)
- 6 units Large eggs
- 120 ml Fresh lemons (juice)
- 2 teaspoons Lemon zest
- 180 ml Unsweetened almond milk
- 2 tablespoons Cornstarch
- 4 tablespoons Powdered erythritol (for meringue)
- 0.5 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
Instructions
Preheat your oven to 175°C (350°F).
In a mixing bowl, combine almond flour, coconut flour, granulated erythritol, and melted unsalted butter. Mix until it forms a crumbly dough.
Press the dough into a 9-inch pie pan evenly, covering the bottom and sides. Prick the base with a fork to avoid bubbling.
Bake the crust for 10-12 minutes or until golden brown. Remove and set aside to cool.
Separate the egg yolks from the whites. Reserve the whites for the meringue topping.
In a saucepan, whisk together the egg yolks, lemon juice, lemon zest, unsweetened almond milk, and granulated erythritol (2 tablespoons).
In a small bowl, dissolve the cornstarch in 2 tablespoons of water and add it to the saucepan.
Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and let it cool slightly.
Pour the cooled lemon filling over the pre-baked crust and spread evenly.
In a large mixing bowl, beat the reserved egg whites with cream of tartar until soft peaks form.
Gradually add the powdered erythritol while continuing to beat until stiff, glossy peaks form. Fold in the vanilla extract at the end.
Spread the meringue evenly over the lemon filling, making sure it touches the edges of the crust to seal.
Bake the assembled pie in the oven for 8-10 minutes, or until the meringue is lightly golden brown.
Remove from the oven and allow the pie to cool completely at room temperature before refrigerating for at least 2 hours to set.
Slice and serve chilled. Enjoy your diabetic-friendly lemon meringue pie!
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1337 mg | 446% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 134.8 g | 49% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 11.4 g | ||
| Protein | 76.0 g | 152% | |
| Vitamin D | 7.7 mcg | 38% | |
| Calcium | 856 mg | 66% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 1074 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
