Lemon Pie with Meringue

AuthorDawna
RatingDifficultyBeginner

Yields12 Servings
Prep Time40 minsCook Time20 minsTotal Time1 hr

Shortbread
 250 g almond flour
 80 g butter
 20 g erythritol
Lemon Cream
 200 ml lemon juice (3-4 lemons)
 2 lemon zest
 80 g erythritolor more if you want to reduce the acidity of the lemon juice
 80 g Soften butter
 4 eggs
 5 gelatin sheets (optional)
Meringue
 2 or 3 egg whites
 40 g powdered erythritol
 1 pinch of salt

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Preparation of the Shortbread
1

Preheat the oven to 180 ° C.

2

In a saucepan, melt the butter until a nutty odor is obtained, then set aside.

3

In a bowl, pour the almond flour and erythritol. Add the hazelnut butter then mix until obtaining a crumbly mixture but which holds when press.

4

In a 24 cm round pan, cover the bottom with parchment paper then pour the shortbread. Press until a flat and homogeneous surface is obtained.

5

Bake for 15 minutes [/ cooked-timer] in the oven and set aside.

Preparation of Lemon Cream
6

Boil the lemon juice with the zest in a saucepan.

7

In a bowl, mix the eggs and erythritol with an electric mixer until a clear and frothy mixture is obtained.

8

Drizzle the lemon juice over the mixture while continuing to mix.

9

Return to a saucepan and mix with a whisk until the mixture thickens.
If the mixture does not thicken, you can add a tablespoon of cornstarch or a teaspoon of xanthan gum.

Optional: It is also possible to add 5 gelatin sheets previously soaked 5 minutes [/ cooked-timer] in cold water and then wrung out. This allows for a texture of pudding.

10

Remove from the heat and add the soft butter. Mix well and let cool a bit.

11

Pour the mixture on the shortbread base and place in the fridge until cool or until the jelly sets.

Preparation of the meringue
12

In a bowl, beat the egg whites with a pinch of salt until stiff.

13

Gradually add the powdered erythritol and beat until the meringue is obtained.

14

On the cold lemon cream, place the meringue according to your imagination (pastry bag, spiral ...)

15

Brown the meringue:
- either with a blowtorch,
- Or in an oven in the grill position for 5 Minutes [/ cooked-timer] at 130 ° C.

Warning: allow to cool before removing from the mold as the lemon cream can soften especially after passing through the oven.

CategoryCuisine

Ingredients

Shortbread
 250 g almond flour
 80 g butter
 20 g erythritol
Lemon Cream
 200 ml lemon juice (3-4 lemons)
 2 lemon zest
 80 g erythritolor more if you want to reduce the acidity of the lemon juice
 80 g Soften butter
 4 eggs
 5 gelatin sheets (optional)
Meringue
 2 or 3 egg whites
 40 g powdered erythritol
 1 pinch of salt

Directions

Preparation of the Shortbread
1

Preheat the oven to 180 ° C.

2

In a saucepan, melt the butter until a nutty odor is obtained, then set aside.

3

In a bowl, pour the almond flour and erythritol. Add the hazelnut butter then mix until obtaining a crumbly mixture but which holds when press.

4

In a 24 cm round pan, cover the bottom with parchment paper then pour the shortbread. Press until a flat and homogeneous surface is obtained.

5

Bake for 15 minutes [/ cooked-timer] in the oven and set aside.

Preparation of Lemon Cream
6

Boil the lemon juice with the zest in a saucepan.

7

In a bowl, mix the eggs and erythritol with an electric mixer until a clear and frothy mixture is obtained.

8

Drizzle the lemon juice over the mixture while continuing to mix.

9

Return to a saucepan and mix with a whisk until the mixture thickens.
If the mixture does not thicken, you can add a tablespoon of cornstarch or a teaspoon of xanthan gum.

Optional: It is also possible to add 5 gelatin sheets previously soaked 5 minutes [/ cooked-timer] in cold water and then wrung out. This allows for a texture of pudding.

10

Remove from the heat and add the soft butter. Mix well and let cool a bit.

11

Pour the mixture on the shortbread base and place in the fridge until cool or until the jelly sets.

Preparation of the meringue
12

In a bowl, beat the egg whites with a pinch of salt until stiff.

13

Gradually add the powdered erythritol and beat until the meringue is obtained.

14

On the cold lemon cream, place the meringue according to your imagination (pastry bag, spiral ...)

15

Brown the meringue:
- either with a blowtorch,
- Or in an oven in the grill position for 5 Minutes [/ cooked-timer] at 130 ° C.

Warning: allow to cool before removing from the mold as the lemon cream can soften especially after passing through the oven.

Lemon Pie with Meringue

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