Description
A delightful low-carb twist on classic lemon meringue pie, served in individual cups for perfect portion control. The tangy lemon curd pairs perfectly with the light, fluffy meringue topping.
Ingredients
Scale
For the Crust:
- For the lemon curd:
- 4 large egg yolks
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 1/2 cup granulated erythritol
- 1/4 cup butter, cubed
- For the meringue:
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/3 cup granulated erythritol
- 1/2 tsp vanilla extract
- For garnish:
- 1 tsp lemon zest
Instructions
1. Prepare the Crust:
- 1. Make the lemon curd: In a heatproof bowl, whisk together egg yolks, lemon juice, zest, and erythritol.
- 2. Place bowl over a saucepan of simmering water (double boiler). Cook, stirring constantly, until mixture thickens (about 10 minutes).
- 3. Remove from heat and whisk in butter one cube at a time until fully incorporated. Strain through a fine mesh sieve and let cool.
- 4. Make the meringue: In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- 5. Gradually add erythritol and vanilla, beating until stiff, glossy peaks form.
- 6. Assemble: Divide cooled lemon curd among 6 small cups or ramekins. Top with meringue, creating peaks with a spoon.
- 7. Optional: Brown meringue with a kitchen torch or under broiler for 1-2 minutes.
- 8. Garnish with lemon zest and serve immediately or refrigerate up to 2 hours.
Notes
For best results, ensure all utensils are grease-free when making meringue. The lemon curd will thicken further as it cools. These are best eaten the same day as the meringue may weep if stored too long.