Sugar-Free Lemon Meringue Pie
Indulge in a guilt-free treat with this Sugar-Free Lemon Meringue Pie, a sophisticated dessert designed for health-conscious food lovers. Featuring a velvety, tangy lemon filling made with freshly squeezed lemon juice and zest, this pie satisfies your sweet tooth while staying free of refined sugar thanks to powdered erythritol. The delicate almond flour crust adds a nutty richness, while the cloud-like meringue topping is whipped to perfection with egg whites and cream of tartar. This dessert is gluten-free and perfect for those seeking a low-carb option. With just 20 minutes of prep time and a stunning presentation, it's ideal for special occasions or everyday enjoyment. Refrigerate it to let the flavors meld, and serve it chilled for a refreshing finish. Treat yourself to a slice of indulgence—minus the sugar!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cup Coconut oil, melted
- 4 large Egg whites
- 0.5 cup Powdered erythritol
- 0.25 teaspoon Cream of tartar
- 0.75 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 3 tablespoons Cornstarch
- 0.25 teaspoon Salt
- 4 large Egg yolks
- 1.25 cups Water
- 2 tablespoons Unsalted butter
Instructions
Preheat your oven to 350°F (175°C).
To make the crust, mix the almond flour and melted coconut oil in a bowl until the mixture resembles wet sand.
Press the mixture onto the bottom of a 9-inch pie plate to form an even layer. Bake for 10 minutes, then set aside to cool.
For the lemon filling, combine 1 cup of water, lemon juice, lemon zest, erythritol, and salt in a saucepan over medium heat. Stir until erythritol is dissolved.
Mix cornstarch with the remaining 1/4 cup of water, then gradually whisk into the lemon mixture. Continue cooking, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
In a separate bowl, lightly beat the egg yolks. Gradually temper the egg yolks by slowly whisking in a small amount of the hot lemon mixture.
Return the tempered yolks to the saucepan and cook, stirring constantly, for 2 minutes over low heat. Remove from heat and stir in butter until melted and smooth.
Pour the lemon filling into the cooled pie crust.
In a clean mixing bowl, beat the egg whites with cream of tartar on high speed until soft peaks form. Gradually add the powdered erythritol and continue beating until stiff, glossy peaks form.
Spread the meringue over the lemon filling, spreading it to the edges to seal in the filling and prevent shrinking.
Bake the pie in the oven for 12-15 minutes or until the meringue is lightly golden.
Remove pie from the oven and let cool to room temperature, then refrigerate for at least 3 hours before serving.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 74.7 g | 374% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 191.5 g | 70% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 11.1 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 460 mg | 35% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 624 mg | 13% | |
*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.
