Low-carb lemon meringue

Grain-free, zesty and refreshing, crowned with perfect fluffy clouds of meringue that sweep your tastebuds off on a cushion of citrus bliss.
 
recipes,low carb, banting
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Recipe from: 23 July 2015
Preparation time: 20 min + chilling time
Cooking time: 15 min
 
 

Ingredients

 
  • PASTRY:
  • 2
    Tbs
    butter
  • 1/2
    tsp
    vanilla
  • 1/4
    cup
    xylitol
  • 1/4
    tsp
    stevia
  • 2
    egg yolks
  • 3/4
    cup
    almond flour
  • 1/2
    tsp
    baking powder
  • 1/8
    tsp
    salt
  • FILLING:
  • zest of 2 lemons
  • 1/2
    cup
    xylitol
  • 1/4
    tsp
    stevia
  • 125
    ml
    lemon juice
  • 85
    g
    butter
  • 3
    egg yolks
  • 1
    whole egg
  • 1/2
    tsp
    xantham gum
  • 250
    ml
    cream cheese
  • 2
    Tbs
    heavy cream
  • MERINGUE:
  • 5
    egg whites
  • 1/4
    cup
    xylitol
  • 1
    tsp
    lemon juice
 
 

Method

 

Preheat oven to 180°C.

Mix all pastry ingredients together until well combined.

Press pastry into pie dishes and refrigerate for 30 minutes to allow it to harden.

Blind bake pastry for 10 minutes or until it just starts to get some colour. Watch it closely, as the almond flour can burn quickly.

Blend all the filling ingredients and gently heat on the stove in a saucepan, continually stirring until it becomes a thickened custard.

Remove the pastry cases from the oven and let them and the filling cool slightly.

Whisk egg whites and lemon juice until it forms soft peaks then gradually add the xylitol, whisking to stiff peaks.

Arrange some of the meringue around the edges first, sealing with the back of a spoon. Then pile on the remaining meringue in the middle, creating peaks and swirls with a fork.

Bake at 150°C for 40 minutes, or until the meringue starts to get some colour.

For best results, allow the to cool completely and refrigerate over night to allow it to completely set.

You could make them in individual mini tart cases or one big pie.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
 
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Read more on: low carb  |  banting  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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