Lemon Meringue Pie Low Carb with Chia

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I love Lemon Meringue Pie and so I challenged myself to make it as a low carb dessert.

Lemon Meringue Pie – Low Carb with Chia

 

Lemon Meringue Pie - Low Carb with Chia GMO Free. Gluten Free

 

The low carb pie can be made with a crust or without.  I quite like it without a crust.

To make a low carb crust blend up some pecan nuts and line the greased pie dish by pressing the ground nuts with a spoon.

Ingredients for the Filling – Low Carb Lemon Meringue Pie

  • 3 tablespoons Zero
  • 1/4 teaspoon Stevia
  • 1 tablespoon maple syrup (optional)
  • 1/2 cup of lemon or lime juice
  • 4 large egg yolks (the egg whites are used at room temperature for the Meringue)
  • 3 tablespoons of butter
  • 4 tablespoons of chia seeds

Method – Lemon Meringue Pie Filling

Place the egg yolks in a bowl that will fit over a saucepan with a small amount of simmering water.

Whisk or beat the eggs and place the bowl over the hot water. Don’t have the bowl in direct contact with the water.

Keep whisking so you do not end up with scrambled eggs.

Add the lemon juice and sweeteners.

Add the chia by sprinkling and whisking the mixture so that the chia does not clump.

Keep whisking and after about three minutes start adding the butter a little at a time.

When the butter is well blended in, remove from the heat and let it rest for a few minutes and then pour it into the pie dish.

Meringue

With the egg whites at room temperature beat them and slowly add three tablespoons of zero.  Keep beating until they are thick and peaks can stand.

Egg white for lemon meringue low carb

Place the beaten egg white on top of the lemon mix. Make some nice little peaks to add to the texture.

Cook in a moderate oven until the top is golden.

Lemon Meringue Pie - Low Carb with Chia. Delicious and only around 6g carbs. Click To Tweet

Low carb lemon meringue pie piece

Time to have a slice of low carb lemon meringue pie with around 6g of carbs.

The lemon in the meringue pie does have a sharp lemon flavor, some like that tang, if you do not then try using 1/3 cup of lemon juice instead of a half cup.

I love to add cream to my desserts, they just go together. For those not using dairy products add some nut cream or coconut cream.

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