Lemon Meringue Pies

THE RECIPE

INGREDIENTS

Crust

• 1/2 cup almond flour
• 1/8 cup coconut flour
• 1/4 tsp xanthan gum
• 1/4 tsp baking powder
• pinch of salt
• 1/3 cup COLD butter, cubed (must be cold)

Filling

• 1/3 cup granulated sweetener (erythritol or monkfruit)
• 1/2 tsp xanthan gum
• lemon zest from 2 lemons
• 1 – 1/2 cup whipping cream
• 2 egg yolks
• 1/2 tsp vanilla extract
• 1/2 tsp lemon juice (from the lemons you grated)
• pinch of salt

Meringue

• 2 egg whites (room temperature)
• 1/8 tsp cream tartar
• 1 TBS sweetener (erythritol or monkfruit)
• 1/8 tsp vanilla extract

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DIRECTIONS

I use 4 or 5 oz oven safe ramekins for this recipe. Yield: 4 servings

Crust

1. Mix dry ingredients in a large bowl.
2. Add cold butter to dry ingredients and press into dry mixture with pastry cutter. Pastry should be crumbly consistency.
3. Press pastry into a disc, wrap very tightly in plastic wrap and refrigerate for 2 hrs
4. Once chilled, roll between 2 sheets of parchment or plastic wrap until 1/2 thick.
5. Using a cookie cutter or rim of a glass cut out 4 mini pie crusts. Place in bottom of each ramekin.
6. Bake at 350 F for 8 minutes so they are slightly golden.

Filling

1. In a sauce pan add sweetener, xanthan gum, salt and lemon zest.
2. Over low heat whisk in cream in small tablespoon size batches. Whisk together well as you add the cream… you don’t want any lumps.
3. Increase heat to medium and whisk in egg yolks.
4. Bring to a light simmer and remove form heat, whisk in vanilla and lemon juice.
5. Let cool slightly and pour over pastry crusts in ramekins. Set aside.

Meringue

1. With electric beaters whip egg whites and cream of tartar until soft peaks form.
2. Add sweetener and vanilla, beat at medium speed until stiff peaks form.
3. Drop meringue on top of filling in ramekins and spread to seal the edges. Make peaks in the meringue with a fork or spoon to make it fancy.
4. Place the ramekins on a cookie sheet.
5. Move your oven rack to 8 inches below the broiler element. Turn broiler to high and place the cookie sheet on the top rack. Watch carefully as once they start to brown they will over brown. Turn cookie sheet as you broil if you want even browning on the meringue.
6. Refrigerate before serving.