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