Lemon Meringue Pie (Low-Carb)

Instructions

1. Step 1

   Heat the oven to 175°C. Combine the almond flour, 2 tbsp (25 gr) allulose, salt, and 4 tbsp (60 gr) melted butter, then press the mixture evenly over the bottom and sides of the pie pan.

   Ingredients used: 25.0 gr Allulose, 180.0 gr Almond Flour, 60.0 gr Butter, 1.0 gr Salt

   Cookware: 23 cm metal pie pan, mixing bowl, oven, Silicone spatula

2. Step 2

   Bake the crust until set and lightly browned, then let it cool for 15 minutes.

   Timer: 27 min (fixed)

   Cookware: 23 cm metal pie pan, oven

3. Step 3

   Place 3 tbsp (45 ml) water in a mixing bowl, sprinkle the gelatin evenly over it, and leave it to bloom.

   Timer: 5 min (fixed)

   Ingredients used: 8.0 gr Gelatin Powder, 45.0 ml Water

   Cookware: mixing bowl

4. Step 4

   Whisk the lemon juice, lemon zest, 5 tbsp (75 ml) water, 1 cup (175 gr) allulose, egg yolks, and whole eggs in a saucepan. Cook over medium heat, whisking continuously, until slightly thickened and at least 74°C, about 6–8 minutes.

   Timer: 8 min (fixed)

   Ingredients used: 175.0 gr Allulose, 2.0 piece Egg, 5.0 piece Egg Yolk, 180.0 ml Lemon Juice, 6.0 gr Lemon Zest, 75.0 ml Water

   Cookware: instant-read thermometer, saucepan, whisk

5. Step 5

   Remove the saucepan from the heat. Whisk in the bloomed gelatin mixture, then add 5 ¾ tbsp (85 gr) butter and whisk until smooth.

   Timer: 3 min (fixed)

   Ingredients used: 85.0 gr Butter

   Cookware: saucepan, whisk

6. Step 6

   Pour the filling into the cooled crust. Cool for 20 minutes, then refrigerate until completely firm, at least 4 hours.

   Timer: 260 min (fixed)

   Cookware: 23 cm metal pie pan, Silicone spatula

7. Step 7

   Combine the egg whites, ½ cup (100 gr) allulose, and cream of tartar in a heatproof bowl set over a saucepan of gently simmering water. Whisk until the sweetener dissolves and the mixture reaches 71°C.

   Timer: 6 min (fixed)

   Ingredients used: 100.0 gr Allulose, 1.0 gr Cream Of Tartar, 5.0 piece Egg White

   Cookware: Heatproof Bowl, instant-read thermometer, saucepan, whisk

8. Step 8

   Remove the bowl from the heat and beat with an electric mixer until the meringue is thick, glossy, and holds stiff peaks. Beat in the vanilla extract.

   Timer: 7 min (fixed)

   Ingredients used: 5.0 ml Vanilla Extract

   Cookware: electric mixer, Heatproof Bowl

9. Step 9

   Heat the oven to 220°C. Spread the meringue over the chilled filling, taking it all the way to the crust, and bake on an upper rack until lightly browned, 3–4 minutes.

   Timer: 4 min (fixed)

   Cookware: 23 cm metal pie pan, oven, Silicone spatula

10. Step 10

    Let the pie stand for 10 minutes before slicing. Refrigerate any leftovers promptly.

    Timer: 10 min (fixed)

    Cookware: 23 cm metal pie pan