Ingredients:
For the Crust:
1 ½ cups almond flour
¼ cup unsweetened shredded coconut (optional)
¼ cup melted butter
1 tbsp powdered erythritol (or another keto-friendly sweetener)
1 tsp vanilla extract
Pinch of salt
For the Lemon Filling:
¾ cup fresh lemon juice (about 3-4 lemons)
1 tbsp lemon zest
½ cup powdered erythritol
4 egg yolks (reserve the whites for meringue)
½ cup heavy cream
2 tbsp butter
½ tsp xanthan gum (to thicken)
For the Meringue:
4 egg whites
½ tsp cream of tartar
¼ cup powdered erythritol
½ tsp vanilla extract
Instructions:
1. Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, mix the almond flour, melted butter, erythritol, vanilla extract, salt, and coconut (if using).
Press the dough into the bottom of a 9-inch pie pan, pressing it up the sides to form a crust.
Bake for 10-12 minutes or until lightly golden. Let it cool completely.
2. Make the Lemon Filling:
In a medium saucepan, whisk together lemon juice, lemon zest, egg yolks, and powdered erythritol.
Place the pan over medium heat, stirring constantly.
Slowly add the heavy cream and butter, continuing to stir until the mixture thickens (about 5-7 minutes).
Stir in the xanthan gum to thicken further if necessary.
Once thickened, remove from heat and let it cool slightly before pouring into the prepared crust. Refrigerate to set.
3. Make the Meringue:
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the powdered erythritol, continuing to beat until stiff peaks form.
Beat in the vanilla extract.
4. Assemble the Pie:
Preheat the oven to 350°F (175°C) again.
Spoon the meringue over the chilled lemon filling, spreading it to the edges to seal the pie.
Bake for 10-12 minutes, or until the meringue is golden on top.
Let it cool completely before serving.
