Email to TERRI       

Lemon Meringue Pie

Source of Recipe

Tater Head


Recipe Introduction

I have adjusted some of the ingredients, in this recipe, to my taste. If the pie is cut in 6 pieces, there would be, about 5.5 net carbs in each.

List of Ingredients

FILLING

6 egg yolks
1 packet unflavored gelatin
1 cup water
1 cup mixture of sugar subs
1/2 cup heavy cream
1 tablespoon butter
1/3 cup lemon juice
2 teaspoons lemon zest
1/4 teaspoon salt

PIE CRUST

1 cup almond flour
2 tablespoons butter
1 packet splenda



Recipe

TO MAKE THE FILLING:
In a large pan, blend all ingredient, until smooth, using a wire wisk. Over low/medium heat, cook, stirring constantly, until thickened. Remove from heat and pour in a cold bowl. Allow to cool, but not set.

Whip egg whites until soft peak form. Sprinkle with cream of tartar, and 1/2 cup splenda, and continue to whip, to stiff peaks.

Pour filling in crust, top with meringue, around edges, and bake until meringue is light brown, at 400 degrees. Put in refrigerator for 5 hours, or over night. Do not try to cut this open until very cold, or you will have lemon soup! It will need to set, again, because of being in the oven. I baked it for about 10 minutes, and then broiled for a couple more.

TO MAKE CRUST:
Melt the butter, in the pie plate, in the microwave. Add the splenda, and stir. Dump in the almond flour, and mix well. Press in the pan.