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.
|2||eggs — just the yolks|
|3/4 cup||almond flour|
|1/2 tsp||Robertson's baking powder|
|lemons — zest only|
|125 ml||lemon juice|
|3||eggs — just the yolks|
|1||eggs — whole|
|1/2 tsp||xanthan gum|
|250 ml||cream cheese|
|5||eggs — white|
|1 tsp||lemon juice|
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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