Keto Lemon Meringue Pie

Check out another great Keto recipe submitted by ketogenicinthekitchen

Crust:

2 eggs

2 tablespoons Swerve granulated sweetener

1 teaspoon vanilla extract

½ cup of butter, cut in small cubes

2 teaspoons arrowroot

½ cup almond flour

½ cup coconut flour

Filling:

1 ¼ cups Swerve granulated sugar

1 envelope of unflavored gelatin

¼ teaspoon salt

1 tablespoon arrowroot

1 ¼ cup water

4 large egg yolks, beaten

½ cup fresh squeezed lemon juice

3 tablespoons butter

2 teaspoons grated lemon zest

Meringue:

4 egg whites

½ teaspoon cream of tartar

½ cup Swerve granulated sugar

Preheat oven to 350 degrees. Combine all crust ingredients in a food processor and pulse until it is crumbly. Mold into pie pan and bake for 10 – 12 minutes.

2. Combine sugar, gelatin, salt and water in a saucepan and bring to a boil stirring constantly. Boil 1 minute then pour some into beaten eggs to temper the eggs. Pour egg mixture into the saucepan and cook until thickened. Do not allow the mixture to go above 160 degrees or it will not set up well.

3.Whisk in lemon juice, butter and lemon zest. Remove from heat and set aside.

4.Beat egg whites and cream of tartar in a bowl at low speed until it becomes foamy. Slowly add sugar and continue to beat until stiff peaks form.

5.Pour hot filling into pie crust and top with meringue. Make sure the edges are sealed and mound extra meringue in the center.

6.Bake 30 minutes or until meringue is lightly browned. Cool for one hour then refrigerate for 3 hours to allow pie to set up completely.

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Recipe Submitted by Stacie Phillips from Howell, MI. You can see more of her recipes at….

YouTube: Stacie Phillips

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