Sugar Free Lemon Pie
Whisk juice, sweetener, eggs and egg yolk together in a saucepan.
- Cook2 h
- Total2 h
- Serves1
- LevelIntermediate
Ingredients
- 1 cup Lemon Cheese
- 1/2 cup lemon juice or about 5 small tsp – 25ml lemon juice ingredients
- 2 eggs
- 1/2 cup butter or copra oil,
- 1/4melted cup erythritol or monk fruit sweetener
- free meringue soft sugar- frosting buttercream
- 2 egg whites
- 1/4 cup erythritol
Method
- Whisk juice, sweetener, eggs and egg yolk together in a saucepan.
- Heat at medium temperature and add oil or butter, stirring constantly, to cook and avoid scrambling of eggs.
- When the copra oil melts, increase the heat from medium to high, stirring it until it thickens.
- When thick, remove from heat and transfer to a bowl, which cools to room temperature for quarter of an hour.
- Chill the lemon pie so it settles for at least 2 hours.
- Before Serving: In a bowl, whisk the ingredients until it starts producing an honest volume, usually for about 30 seconds at high speed.
- Keep whisking at a fast pace and slowly add the sugar-free crystal sweetener of your choice.
- After 1 minute and 30 seconds, the meringue should be fluffy and triple its volume.
- Lift the bowl to see if the meringue is ready. If it sticks to the bowl transfer it to the highest point of the lemon cheese pie.
- Place on top of flame or grill inside the oven for 2 minutes until the highest point is slightly brown.
- Sugar-Free Crystal Sweetener: You will use Monk Fructose or Erythritol in the US / Canada, New Zealand, and Australia.
- Meringue Replacement: If you don't have time to make the meringue, serve the pie with a sprinkle of uncooked coconut or fresh strawberries on top!
