Craving a decadent dessert that won't derail your low-carb lifestyle? Get ready to fall in love with Terry's Low Carb Lemon Meringue Pie - the ultimate guilt-free indulgence that proves healthy eating doesn't mean sacrificing flavor! This mouthwatering pie delivers a perfect balance of tangy lemon filling and cloud-like meringue that will make you forget you're eating a low-carb dessert. Prepare to wow your taste buds and impress your dinner guests with this show-stopping recipe that looks and tastes like it came straight from a professional bakery!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 low carb pie crust
- 1 cup lemon juice
- 1 cup erythritol
- 4 large eggs, separated
- 1/4 cup unsalted butter
- 1/2 teaspoon cream of tartar
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your pie crust cooks evenly and thoroughly.
- Prepare the low carb pie crust according to your preferred recipe or package instructions. Once prepared, place it in a 9-inch pie dish and bake it in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool slightly.
- In a medium saucepan over medium heat, combine the lemon juice and erythritol. Stir well until the erythritol is fully dissolved in the lemon juice.
- In a separate bowl, separate the egg yolks from the egg whites. Place the egg yolks in a small bowl and whisk them until they are well combined.
- Slowly add a small amount of the warm lemon mixture to the egg yolks while whisking continuously to temper them. This prevents the eggs from scrambling. Once tempered, gradually whisk the egg yolk mixture back into the saucepan with the remaining lemon mixture.
- Continue to cook the lemon mixture over medium heat, stirring constantly, until it thickens and begins to bubble. This should take about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the unsalted butter until fully melted and incorporated.
- Pour the lemon filling into the pre-baked pie crust, spreading it evenly. Set aside to cool slightly while you prepare the meringue.
- In a clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer, beat the egg whites on medium speed until soft peaks form.
- Gradually add the remaining erythritol to the egg whites, continuing to beat until stiff peaks form and the meringue is glossy.
- Spread the meringue over the lemon filling, making sure to seal the edges to prevent shrinking. You can create peaks or swirls in the meringue for a decorative touch.
- Bake the pie in the oven for an additional 10-15 minutes, or until the meringue is golden brown. Keep an eye on it to prevent burning.
- Once baked, remove the pie from the oven and allow it to cool completely at room temperature. For best results, refrigerate the pie for at least 2 hours before serving to let the filling set properly.
- Slice and serve your delicious low carb lemon meringue pie, enjoying the tangy lemon filling paired with the sweet, fluffy meringue!
Tips
- • Always temper your egg yolks slowly to prevent scrambling - pour the hot liquid gradually while whisking constantly. • Use an electric mixer for the meringue to achieve those perfect, glossy peaks. • Make sure your mixing bowl is completely clean and dry before whipping egg whites for maximum volume. • Watch the meringue closely while baking to achieve a golden-brown color without burning. • Refrigerate the pie for at least 2 hours before serving to allow the filling to set perfectly. • For extra stability, add a pinch of xanthan gum to your meringue if you're worried about weeping or deflation. • Use a kitchen torch for a more controlled and even browning of the meringue top if you prefer.
Nutrition Facts
Calories: 118kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 118mg
