LEMON MERINGUE PIE

By grinder

Ingredients

• Meringue:
• 1 egg white
• 1 cup Almond Flour
• 1/4 Splenda
• 1/8 teaspoon salt
• 2 tablespoons butter, softened
• 6 large egg whites, room temp
• 1/2 teaspoon cream of tartar
• 1/2 cup Splenda
• 1 teaspoon vanilla extract, no sugar added
• Filling:
• 5 egg yolks, {save whites for the meringue, and you will still need 1 more}
• 1.5 cups water
• 1 cup Splenda
• 1 tablespoon grated lemon peel
• 1/2 cup fresh lemon juice
• 1/4 teaspoon salt
• 1 envelope unflavored gelatin {Knox brand}
• 1/4 cup cold water

Details

Adapted from stellastyle.com

Preparation

Step 1

Preheat oven to 325ºF. Spray pie pan generously with oil.
MAKE THE CRUST:
In a medium sized bowl, whisk the egg white with a fork until frothy and add the remaining crust ingredients. Mix until well-blended and dough-like. Place dough in the center of pie pan and cover loosely with plastic wrap. Press down through the plastic to evenly spread the dough to cover the entire inside of the pan. {Make sure to coat the sides all the way to the top} Discard plastic wrap and replace it with a round piece of parchment paper pressing down to adhere to the crust. {Trim the edges afterwards if needed} Set aside and prepare the meringue.
MAKE AND BAKE THE MERINGUE:
Add the egg whites to a mixing bowl and beat on high speed about 1 minute until frothy. Then, add the remaining meringue ingredients and continue beating until soft peaks form. Scoop the meringue into the pie crust right on top of the parchment paper and spread it out, mounding in the center. {The paper and meringue will be lifted right out of the crust after baking so the pie may be filled later} Bake the crust and meringue together 25-30 minutes until the meringue is golden brown. Remove from oven and let cool until ready to fill.
Prepare an ice water bath with an insert bowl.
MAKE THE FILLING AND PIE:
In a saucepan over med-heat, whisk together egg yolks, 1½ cups water, splenda, lemon peel, lemon juice and salt. Cook while stirring slowly and constantly with a wooden spoon about 15 minutes being careful not to let the filling boil.
Just before the filling is done, dissolve gelatin in ¼ cup cold water and let sit 1 minute, then quickly whisk it into the hot filling. Immediately remove filling from the heat and pour into the bowl resting in the ice water bath to cool.
Once cooled, pour the filling into the cooked piecrust. Carefully remove the parchment paper from the baked meringue and place the meringue on top of the filled pie to finish. Refrigerate uncovered at least 2 hours before serving.

Calories 160/Fat 11/Net Carbs 8/Fiber 1/Protein 7