Occasions call for something special, when only the zest will do! This is a yummy take on a lemon meringue pie that you can’t tell is low-carb. It’s a meringue lemon pie as the meringue really is the main filling (I am so biased, it’s my favourite bit!) It’s also the least carby element and can really make a little slice go a long way.
It really is worth taking the minute or two to line the base of your tin with a liner, or cutting out a circle of baking paper. If you’re going to serve your pie outside of the pan, I recommend add longer strips of baking paper with the ends sticking out. This means you can lift it from the tin without damaging your meringue.
Don’t panic if you lose lemon pips in the filling, or little bits of cooked egg form up- these will be taken out before baking!
The meringue can speak for itself – don’t forget to lick the spoon! (subject to your thoughts on salmonella, of course)
The pie needs to chill out and set for 3-4 hours in the fridge, so make sure you leave yourself enough preparation time if you have an eating deadline!
Here’s the nutritional information for one portion of this recipe. Please note this is calculated in Cronometer, as some of the values from Yumprint were a little odd and I wanted to make sure this captured all the ingredients properly.
