low carb keto lemon meringue pie

Directions

1. Make pie crust at link below recipe.
2. Preheat oven to 350 F. Separate egg yolks and egg whites into two separate bowls.
Sugar-Free Lemon Filling
3. In a medium saucepan, combine water, powdered Swerve, and lemon zest, and bring to a boil over medium heat. Remove from heat and let cool slightly.
4. Whisk in egg yolks and return saucepan to medium heat.
5. Simmer for 3-5 minutes, until filling starts to thicken. Remove from heat.
6. Add 1 teaspoon of butter at a time, waiting until melted before adding more. Whisk in lemon juice and xanthan gum until dissolved, and pour into pie crust.
Keto Meringue
7. Beat egg whites and cream of tarter using a hand or stand mixer, until stiff peaks form. Slowly fold in powdered Swerve until well mixed.
8. Add the meringue to the top of the pie in small dollops. Smooth over the top, making swirls with the back of a spoon.
9. Bake for 20-25 minutes, until meringue is golden brown.
10. Allow pie to cool for 20 minutes then refrigerate for 4 hours before serving.