GLUTEN FREE
SUGAR FREE
Lemon Meringue Pie
If you love the combination of zesty lemon and sweet meringue, this sweet and tart pie will be the perfect dessert.
| PREP TIME: 15 MINUTES | COOK TIME: 20 MINUTES | PASSIVE TIME: 6 HOURS |
MAKES: 12 SERVINGS
SERVING SIZE: 1 SLICE
For the filling
11⁄3 cups (10.5fl oz/315ml) heavy whipping cream
3⁄4 cup granular erythritol
1⁄2 cup lemon juice (about 4 lemons)
1 tbsp freshly grated lemon zest
3 tbsp powdered gelatin
2 tbsp hot water
4 egg yolks
For the meringue
4 egg whites
1⁄4 cup (30g/1oz) powdered erythritol
1. Make the filling by combining the whipping cream and erythritol in a medium saucepan placed over medium heat. Stir until the erythritol is completely dissolved, then remove the pan from the heat. Add the lemon juice and lemon zest. Stir.
2. Combine the hot water and gelatin in small bowl and stir until the gelatin dissolves completely, about 3 minutes. Add the gelatin mixture to the warm filling mixture and stir until well combined. Let the mixture cool slightly, about 10 minutes.
3. Add the egg yolks to the mixture, one at a time, while continuously whisking and ensuring the ingredients are well combined before adding each additional egg. Place the pan back over low heat. Cook, stirring continuously, until the mixture thickens, then remove the pan from the heat.
4. Preheat the oven to 320°F (160°C). Place the pie crust between two pieces of parchment paper and roll it flat enough to exceed the edges of a 9-inch (23 cm) pie pan by about 2 inches (5cm). Remove the top sheet of parchment paper and place the pie pan upside down and on top of the pastry. Flip both upright so that the pie pastry is nested inside the pie pan. Use a fork to poke holes in the base of the crust, then transfer to the oven and bake for 20 minutes. Pour the filling into the baked crust. Set aside.
5. Make the meringue by placing the egg whites in a medium bowl. Whip just until stiff peaks form, then add the erythritol and stir to combine. Spoon the meringue over the filling, and use the back of the spoon to spread the meringue evenly across the surface of the filling and then use the back of the spoon to “pull” high peaks from the surface of the meringue.
6. Using a kitchen torch, lightly brown the peaks of the meringue (alternatively, place the pie under the broiler for 5 minutes, or until the peaks just begin to lightly brown).
7. Transfer the pie to the fridge to cool for a minimum of 6 hours. Cut into 12 equal-sized slices, serve chilled. Store in an airtight container in the fridge for up to 5 days.
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