THE BEST LEMON MERINGUE PIE!!! KETO! LOW CARB! DAIRY FREE! GLUTEN FREE!

Connect With ME! Join my FREE FACEBOOK COMMUNITY HERE:
/ joyinthejourneywithcoa...
COACH SHANNON’S LEMON MERINGUE PIE RECIPIE!
INGREDIENTS:
For The Filling:
2/3 cup of water
4 heaping tablespoons of lemon zest
4 large egg yolks
¾ cup of Trim Healthy Gentle Sweet or similar sweetener such as an erythritol/stevia blend -POWDERED - I powder mine in a coffee grinder
3 donks of pure stevia
1 and ½ to 1 and ¾ teaspoon of xantham gum ** see notes in recipe!
2 ½ tablespoons of butter flavored coconut oil
½ cup of lemon juice
For the Meringue:
4 large egg whites (or for extra meringue, add one more egg white or ¼ cup egg whites from carton)
¼ teaspoon (plus 1/8 teaspoon IF you added an extra egg white) of cream of tarter
1/3 cup of powdered Gentle Sweet or similar sweetener (see note above for alternative)
3 donks of pure stevia
For the ALMOND FLOUR CRUST:
1 ½ cup of almond flour
2 teaspoons of Gentle Sweet (or similar sweetener)
¼ teaspoon of almond extract
1 teaspoon of coconut oil
2 pinches of salt
1/3-1/2 cup of warm water
1. Preheat your oven to 350 degrees.
2. Mix together all of the ingredients for your almond flour crust.
** Add just enough water until a soft dough ball forms.
3. Press dough out evenly into your pie pan.
4. Bake for 8-10 minutes.
5. Remove from the oven and let cool while you are preparing the filling.
6. Reduce your oven heat to 315 degrees.
For the FILLING:
1. In a small/medium saucepan, heat the water and lemon zest to a light boil.
2. Crack the eggs and SEPARATE: the yolks in one bowl, the whites in another.
3. Remove the saucepan from the burner, SLOWYLY whisk in ONE egg YOLK at a time. This is really important so that you don’t “cook” the egg/get a scrambled egg texture.
4. Return to LOW heat.
5. Mix the Gentle Sweet and stevia together. Mix the xanthan gum into this mixture.
6. SLOWLY whisk in this sweetener blend into the mixture in the saucepan.
7. Mix all until well incorporated, about 2 minutes.
8. Remove from heat, whisk in the lemon juice and butter flavored coconut oil.
9. ** You are looking for a RUNNY PUDDING consistency. If it needs a little more thickening, slowly whisk in ¼ teaspoon of xanthan gum.
10. Pour the pie filling into your pie crust.
For the MERINGUE:
1. Put the egg whites AND cream of tarter into your standing aid (or hand held) bowl.
2. Whisk until stiff peaks form.
3. Add in both sweetners.
4. Dollup/spread onto your lemon pie in whatever sort of fancy way you would like!
BAKE at 315 for 20-25 minutes or until Meringue is golden brown.
Let cool 20 minutes.
Refrigerate for at least 4 hours before cutting and enjoying!!
I made this amazing video with CapCut. Open the link to try it out: capcut.com/tools/desktop-video-editor