lemon meringue pie

Another classic British cake that I absolutely love! It takes a bit to make as there are 3 parts to it, but it is well worth the effort. This recipe is gluten free, low carb, kept and paleo friendly & sugar free.

PREPARATION & COOKING TIME: 50 mins

INGREDIENTS for 8 slices:

1 recipe of keto short crust pastry

1 recipe of lemon curd

1/2 teaspoon cream of tartar

15gr xylitol

5gr stevia

  • prepare the lemon curd, but instead of using the whole 3 eggs, set 2 egg whites aside, so use for the curd 2 egg yolks and a whole egg. Once done, set aside to cool down
  • Once the lemon curd is done and set aside, preheat oven at 350F/ 175C
  • prepare the keto short crust pastry and then set aside to cool for a few minutes
  • while the short crust is cooling whisk the egg whites
  • once firm, add the cream of tartar, xylitol and stevia and continue whipping till you get very firm peaks
  • place the lemon curd on top of the short crust pastry, then pipe the egg whites on top
  • place in the oven for 25mins or until you get a very golden top

 

NUTRITIONAL VALUE PER PORTION
energy kcal 320.0
fat 30.0
of which saturated 14.5
carbohydrates 5.4
of which sugars 1.9
fibre 3.0
protein 20.6
salt 0.2

Be the first to comment

Leave a Reply