Low Carb & Sugar Free Lemon Meringue Pie скачать в хорошем качестве

Low Carb & Sugar Free Lemon Meringue Pie

Hey guys! Here are the details for this recipe: Ingredients: Pie Crust- 3 cups of Almond Flour 2 tablespoons of no calorie sugar 1/2 teaspoon of salt 1/4 teaspoon of baking soda 4 tablespoons of cold, unsalted butter 1 large cold egg Filling- 2 1/4 cups of water 1/2 cup of lemon juice 1/2 of arrowroot powder 2 eggs 2 egg whites 1 1/2 teaspoons of lemon zest 1 1/2 cups of zero calorie sugar Meringue- 3 egg whites 1/4 teaspoon cream of tartar 2/3 cup of no calorie sweetner Directions: Crust- Mix all dry ingrediants until well combined. Rub the butter into the dry ingredients until completely blended. Add in the egg and mix well until a dough forms Spray the pie pan with cooking oil and place pie dough into the pie tin in a even layer Bake at 350 degrees for 15-20 minutes Filling- Beat eggs, 2 egg whites and lemon zest in medium bowl. Add 1 1/2 cups of no calorie sweetner in two parts. Set off to the side. Combine water, lemon juice and arrowroot powder in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly. Stir the arrowroot powder mixture into egg mixture. Return all to saucepan. Cook for about 1 more minute Set off to the side Meringue- Beat the egg whites and cream of tartar until foamy. Then add in zero calorie sweetner and beat until you get stiff peaks Assemble: Pour filling into the cooled pie crust and spread the meringue on the top. When the top of the pie is covered with meringue, use your spoon to make small peaks. Place the pie in a 425 degree oven for 5 minutes until the meringue turns golden. Enjoy!