Ingredients
• The Flourless Crust: 2 cups Almond Flour, 3 tbsp melted Butter, and 1 tbsp Monk Fruit (pressed into a pie dish and baked at 350°F for 10 minutes).
• The Lemon Filling: 1 ½ cups Water, 1 cup Monk Fruit (or Allulose), 4 Egg Yolks (large), ½ cup Fresh Lemon Juice, and 2 tbsp Cornstarch alternative (like Glucomannan or extra yolks for thickening).
• The Meringue: 4 Egg Whites (large) and ½ cup powdered Monk Fruit.
Preparation Steps
1. The Lemon Curd: In a saucepan, whisk the water, sugar-free sweetener, lemon juice, and thickener over medium heat.
2. Temper the Yolks: Beat the 4 yolks in a small bowl. Slowly whisk in a few spoonfuls of the hot lemon mixture to warm them up, then pour the yolks back into the saucepan.
3. Thicken: Continue cooking and whisking until the mixture is thick and glossy. Pour this into your pre-baked almond crust.
4. Whip the Meringue: In a clean glass bowl, whip the 4 egg whites until soft peaks form. Gradually add the powdered sweetener, whipping until you have stiff, glossy peaks that hold their shape like the ones in your picture.
5. Assemble: Spread the meringue over the hot filling, making sure to seal it to the edges of the crust to prevent shrinking. Use a spoon to create those signature “swirls and peaks.”
6. The Golden Finish: Bake at 350°F (175°C) for 10–12 minutes until the meringue peaks are a beautiful golden brown.
7. Cooling is Key: Let the pie cool at room temperature for an hour, then refrigerate for at least 3 hours before slicing to ensure the layers stay perfect.
Why This Fits Your “Healthy Treasure” Collection
• Naturally Flourless: The almond crust provides a nutty, rich base that is much more satiating than traditional white flour.
• Zero Refined Sugar: Using Allulose or Monk Fruit in the curd keeps the glycemic index low while maintaining that “melt-in-your-mouth” sweetness.
• High Protein Meringue: Egg whites are a fantastic source of clean protein, which is great for supporting your skin and hair health goals.