Lemon Meringue Pie

Lemon Meringue Pie

Pre-heat and Bake Crust @ 325

for 25 minutes

Cool, then pour in Lemon Filling, Meringue on top and Bake @ 350

for 10 Minutes

Pie Crust (Reference From: All Day I Dream About Food)

• 1 ¼ Cups Almond Flour
• 2 Tbs Coconut Flour
• 1 Tbs Swerve Sweetener
• ½ Tbs Stevia
• 1 Tbs Arrowroot Starch
• 1 Large Egg
• 1 ½ Tbs Melted Coconut Butter

Combine all ingredients and press into 9” pie pan. Bake crust as directed. Let cool before pouring in the lemon filling.

Lemon Filling

• ½ Cup Swerve Sweetener
• ¼ Cup Stevia
• ¼ Cup Arrowroot Powder 
• 1 ½ Cups Water
• 3 Tsp Coconut Flour
• 2 Lemons Zested and Juiced
• 2 Tbs Coconut Butter (Do not use real butter when using Arrowroot Powder)
• 4 Egg Yolks

In a medium saucepan, whisk together arrowroot powder and water till powder has dissolved. Then stir in sugars, coconut flour, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently until mixture comes to a boil. Stir in coconut butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat, pour filling into baked pastry shell. 

Meringue

• 4 Egg Whites
• 3 Tbs Swerve Sweetener
• 1 ½ Tbs Stevia

Preheat oven to 350. In a large bowl, whip egg whites until foamy. Add sugar gradually and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. Bake for 10 minutes or until meringue is golden brown.

           

Notes: Swerve is expensive that’s why Stevia has been added to the mixes. With the minimal amount of Stevia added there’s no after taste.