Lemon Meringue Pie

I love Lemon and Meringue so what better to make then a Lemon Meringue pie right?  I am not completely sure about the Meringue on top yet so if you have any comments or idea's please let me know. Servings: 12

Crust 2 oz butter, at room temperature 2 tbsp Splenda 1 egg 1 ½ cup Almond Flour Filling 5 egg yolks 2 tbsp Splenda 1 tbsp lemon zest 1½ tbsp lemon juice 1 cup cream ( I used 200 ml wich is ½ cup and ⅓ cup) Meringue 5 egg white ¼ cup Splenda ⅛ tsp cream of tartar

Crust 1  Preheat the oven at 160°C (320°F) 2 Whisk the butter using an electrical mixer, add the sweetener. Then add the egg and when that's fully incorporated add the Almond Flour 1/2 cup at a time. 3 Cover the bottom of a Spring form pan with parchment paper and press the dough in with the back of a warm, wet spoon. Make sure you get an edge of about ½ inch up the side 4 Bake in the oven for 15 minutes. Let it cool and harden a bit before the next step. Filling 1 Preheat the oven at 180°C (356°F) 2 Whisk the egg yolks with sweetener, add the zest and juice of 1 lemon and whisk until fully incorporated. 3 Heat the cream till it starts to boil. 4 Add the boiling cream little by little to the eggs while whisking do the egg doesn't start to curdle. Then transfer the mixture back into the pan that you used to heat the cream and put it back on the stove. Keep whisking constantly while the mixture thickens. 5 As soon as it looks like custard and starts to bubble pour it onto the crust and put it in the oven for 15 minutes. Let it cool and set a bit before the next step. Meringue 1 preheat the broiler 2 Whisk the egg whites with the cream of tartar and sweetener to stiff peaks. 3 Put it onto the pie and place it under the broiler for about 5 minutes, but keep checking on it all the time. Get it out when the pie starts to change color.

Tips Best when served cold. I use Tagatesse, a tagatose based sweetener for all my recipes but that is not easy to find for everyone. Because the sweetness is just as strong as Splenda I use that for writing my recipes. But you can of course substitute it for the sweetener of your preference. I have made this into 12 servings but you might not agree. If you cut the pie into 10 servings they are 3.1 nc per serving

Nutrition Facts Nutrition (per serving): 218 calories, 176 calories from fat, 20,4g total fat, 126mg cholesterol, 39,8mg sodium, 59,2mg potassium, 4,2g carbohydrates, 1,6g fiber, <1g sugar, 6,5g protein, 2,6g net carbohydrates.

Recipe Type: Cakes, Pastries, and Desserts, Dessert, Holiday