WebRefrigerate for at least 3-4 hours.FILLING: In a bowl, beat together the ricotta cheese, eggs, sugar, grated lemon zest, and golden raisins until light and fluffy. PIE: …
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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.
Keto Lemon Curd – The lemon layer of this keto meringue pie is both sweet and tart in the best way, and includes egg yolks, gelatin powder, xanthan gum, lemon juice and zest, butter, and sweetener. Egg whites – Save the egg whites from the lemon curd above, which utilizes the egg yolks.
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.
For meringue, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Cut each cake horizontally into two layers. Place bottom layer on an ovenproof serving plate; spread with a third of the filling. Repeat layers twice.