Lemon Meringue Pie

 Ingredients   

• Pastry Crust: 
• 1 1/4 cup almond flour 
• 2 tbsp coconut flour 
• 2 tbsp arrowroot starch (OR 2 tbsp oat fiber, for THM)
• 1 tbsp granulated Swerve Sweetener 
• 1 tsp xanthan gum 
• 1/4 tsp salt 
• 5 tbsp butter, chilled and cut into small pieces 
• 2-4 tbsp ice water 
• Filling: 
• 1 cup plus 2 tbsp water, divided  
• 1 cup granulated Swerve Sweetener 
• 2 tsp lemon zest 
• 1/4 tsp salt 
• 4 large egg yolks 
• 1/3 cup lemon juice 
• 3 tbsp butter 
• 1/2 tsp xanthan gum 
• 1 tbsp grass-fed gelatin (can use 1 envelope Knox gelatin) 
• Meringue Topping: 
• 4 large egg whites, room temperature 
• 1/4 tsp cream of tartar 
• Pinch salt 
• 1/4 cup powdered Swerve Sweetener 
• 1/4 cup granulated Swerve Sweetener 
• 1/2 tsp vanilla extract

 Directions 

  

1. Preheat oven to 325F.
2. Combine almond flour, coconut flour, arrowroot starch, sweetener,  xanthan gum and salt in the bowl of a food processor. Pulse to combine.
3. Sprinkle surface with butter pieces and pulse until mixture resembles coarse crumbs.
4. With processor running on low, add ice water, one tablespoon at time until dough begins to clump together.
5. Place a large piece of parchment on work surface and dust  liberally with additional almond flour. Turn out dough and pat into a  circle. Sprinkle with more almond flour and cover with another large  piece of parchment.
6. Roll out carefully into an 11-inch circle. Remove top layer of  parchment. Place a 9-inch pie pan upside down on crust and then  carefully flip both over so crust is lying in the pie pan. Remove  parchment. (Alternatively, you can skip rolling out the pastry and  simply press the crust into the bottom and up the sides of the pan).
7. You may get some cracking and tears. Simply use small pieces of  pastry from the overhang to patch them up. Crimp the edges of the crust  and prick all over with a fork.
8. Bake crust 12 minutes, then remove and let cool. 
9. In a medium saucepan over medium heat, combine 1 cup of the  water, sweetener, lemon zest and salt. Bring to just a boil, whisking  frequently, until sweetener dissolves.
10. In a medium bowl, whisk egg yolks until smooth. Slowly add about  1/2 cup of the water to the egg yolks, whisking constantly. Then  gradually whisk the egg yolks back into the pan and lower the heat to  low. Cook for 1 minute more, stirring continuously.
11. Stir in lemon juice and butter and whisk until smooth. Sprinkle surface with xanthan gum and whisk vigorously to combine.
12. In a small bowl, stir together the remaining two tablespoons of  water and the gelatin. Let sit 2 minutes until gelled, then stir into  hot lemon mixture, whisking until well combined. Cover and set aside  while making the meringue.
13. In a large bowl, beat egg whites with cream of tartar, and salt  until frothy. With beaters going, slowly add sweeteners and vanilla  extract and continue to beat until stiff peaks form.
14. Preheat oven to 300F.
15. Pour warm filling into crust. Dollop with meringue and spread  right to the edges so that the meringue meets the crust. Swirl the top  with the back of a spoon.
16. Bake 20 minutes or until meringue topping is golden and just  barely firm to the touch. Remove and let pie cool 20 minutes, then  refrigerate at least 3 hours to set.

By abbysue

http://www.diabeticconnect.com/diabetic-recipes/general/7314-lemon-meringue-pie