Lemon meringue pie just got the keto red carpet treatment. To replace traditional sugar, we’ve opted for Allulose, as it is as close in flavor to regular table sugar, with none of the carbs. Pair the sweet and tangy lemon curd with a light and fluffy keto meringue and a short, flaky crust, and you get a pie that we dare say beats the original.
Difficulty
Intermediate
Ingredients
- Keto Pie Crust Ingredients:
- 96g (¾ cup) Almond Flour
- 60g (½ cup) Coconut Flour
- 113g (1 stick) Cold Butter
- 55g (¼ cup) Cold Cream Cheese
- 10g (1 tbsp) Transglutaminase TI
- 5g (1 tsp) Salt
- 15g (1 Tbsp) Ice Cold Water
- 50g (1 each) Large Egg
- Lemon curd Ingredients:
- 120g (6 ea) Large Egg Yolks
- 150 g (½ cup + 2 Tbsp) Lemon Juice
- 3 Sheets Platinum Gelatin
- 226g (2 sticks) Butter
- 1g (¼ tsp) Salt
- 200g (1 cup) Allulose
- Meringue Ingredients
- 180g (6 ea) Egg Whites
- 75g (⅓ cup + 2 tsp) Allulose
Equipment
- Immersion Circulator
- Small Heavy Bottom Sauce Pot
- Blender
- Food Processor
- Pie dish
- Stand Mixer with a Whisk Attachment
- Culinary Torch
Timing
Active Time: 1 Hour
Total Time: 24 Hours
Yield
1 Pie (8 slices)
Nutrition
- Whole Batch:
- Fat: 394g
- Carbs: 57g
- Protein: 83.3g
- Fiber: 19g
- Net Carbs: 39g
- Per Slice:
- Fat: 49.2g
- Carbs: 7.1g
- Protein: 10.4g
- Fiber: 2.3g
- Net Carbs: 4.9g
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Create Pie Crust
Preheat oven to 375°F.In a food processor, place the almond flour, coconut flour, butter and cream cheese. Pulse until the fats are pea sized. Add the egg and water. Pulse until just combined.Remove from the processor and shape it into a puck. Wrap in plastic wrap and refrigerate for 2-24 hours. A longer chilling time is recommended as it allows the transglutaminase more time to create bonds within the dough. These bonds will prevent some cracking when rolling it out in later steps. Be mindful, a good pie crust will always have some cracks but this helps mitigate them.
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Roll and Bake Pie Crust
Once the dough has rested, dust the table with coconut flour. Roll the dough out to about ¼ inch thick. Use the rolling pin to transfer the dough to a pie dish.Fit the pie crust to the pie dish and trim any excess.Line the crust with baking paper and fill it with dry beans or pie weights.Par bake the crust for 10 minutes. Then remove the paper and beans/weights and bake for another 5 minutes.Cool the crust completely before adding the lemon curd.
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Create Curd
If using an immersion circulator to preheat the bath to 167°F.If you do not have an immersion circulator, place all the ingredients other than the allulose into a double boiler and stir until combined. Continue whisking until the mixture reaches 167F. Remove it from the heat and blend thoroughly while adding the allulose.Add the gelatin sheets to a container of ice cold water and allow it to bloom.In a vacuum seal bag place the egg yolks, lemon juice, bloomed gelatin, butter, and salt.Place the bag in an immersion circulator that is set to 167F for 30 minutes.Once the mixture has been cooked, pour the contents into a blender and blend for 2 minutes.
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Add Allulose
Add the allulose and pulse once or twice or until combined.If using the curd immediately pour it into the par baked pie shell.If not using the curd immediately place the curd in a small sealed container and allow it to cool completely, about 2 hours. The gelatin will need this time to set. Before you use this you will need to gently heat the curd to melt it.
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Create Meringue
Once the pie has cooled and the lemon curd has set, prepare the meringue.Place the egg whites in a bowl of a stand mixer fitted with a whisk attachment.Whip the egg whites for 3 minutes or until lines start to form from the whisk, Add the allulose and mix until stiff peaks form, about 3-4 minutes.Place the meringue in a piping bag fitted with a star tip.
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Pipe Meringue and Serve
Pipe the meringue on top of the pie in the design of your choosing.Use a culinary torch to toast the meringue.Cut the pie and serve.
Summary
Recipe Name
Keto Lemon Meringue Pie
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
