This recipe for low carb lemon meringue pie is a real treat. 1. Preheat the oven to 350 degrees F. 2. Mix the almond flour and whey protein powder together in a medium sized bowl. Add the egg and melted butter and mix well. 3. Press the dough into the bottom and up the side of a glass or ceramic pie pan.
Lemon meringue pie does not need to be refrigerated. The lemon filling will keep for 2-3 days at room temperature. However, the pie will keep for about a week or more if refrigerated. If you're looking for more keto dessert pies, be sure to check out these recipes:
Spread the keto meringue over the baked lemon filling being careful not to deflate the whites. Then use the back of a spoon to create peaks over the top. Bake until the meringue becomes golden brown. You can use a low-carb lemon curd for the filling if you have a favorite recipe for it. Or try changing up the flavor by using lime instead of lemon.
A granular sugar substitute is recommended for the meringue. You'll need egg yolks for the lemon filling and egg whites for the meringue topping. Any keto-friendly milk works in the pie filling. I like to use coconut milk but almond milk or a 50/50 mix of cream and water will work too. I find the low carb custard needs a little thickener.