Jo’s Lemon Meringue Pie

When you want a show stopper dessert but need it to be GD friendly, low carb, sugar free, nut free and gluten free then why not try Jo’s Lemon Meringue Pie!

I promise that your guests will not have a clue that this is anything different from a sugar laden lemon meringue and Jo’s Lemon Meringue Pie will become a recipe that everyone will want to share.

A coconut flour tart case, filled with smooth decadent zingy lemon curd and topped with sweet meringue.

Now this dessert is a bit fiddly compared to most of my other recipes as there are multiple stages to making a lemon meringue pie, but if you follow the recipe step by step and use the ingredients exactly as stated, you’ll be fine.

For this recipe, you ideally need to use a metal loose base flan or quiche tin (24cm) as the metal tin helps to crisp the pie crust. Another essential piece of equipment is an electric hand whisk or mixer.

I’ve used powdered erythritol in this recipe, however this can be substituted with ground xylitol (just blitz granulated xylitol in a blender to a fine powder). The xanthan gum which is used in the recipe is an essential ingredient, please do not substitute or leave this out as it helps to bind the ingredients and create a more crisp pie crust.

TIP! Jo’s Lemon Meringue Pie recipe uses 8 large eggs in total, but 6 large egg yolks and 6 large egg whites in the lemon curd filling and for the meringue. Chilled eggs separate easier than room temp ones, but for the meringue to work best, the egg whites should be room temperature, so once separated, keep the egg whites at room temp.

Fresh lemons are a must for this recipe!

Jos Lemon Meringue Pie
Jo's Lemon Meringue Pie
Print Recipe
Servings
8 large servings
Servings
8 large servings
Jos Lemon Meringue Pie
Jo's Lemon Meringue Pie
Print Recipe
Servings
8 large servings
Servings
8 large servings
Ingredients
For the Pie Crust
For the Lemon Curd filling
For the Meringue Topping
Servings: large servings
Instructions
For the Pie Crust
  1. Preheat the oven to 170 °c and grease a 24cm flan or quiche tin with some room temp butter using your fingers, then set aside
  2. Add the room temp butter and sweetener to a bowl and beat until light and creamy
  3. Sieve the coconut flour, cornflour and xanthan gum into the bowl with creamed butter and mix well to combine (the mix will go slightly clumpy, like crumble topping)
  4. Crack an egg into the bowl and mix well, then add the 2nd egg and continue to mix until all the ingredients are combined to form a *dough ball *Please note, this dough is not like normal pastry dough at all, it will be quite wet and more like a paste than an actual pastry dough
  5. Using wet hands, pick up the 'dough' ball and place in the greased tin. **Push the dough down firmly to flatten and work the 'pastry' up the edges of the tin to create a nice pie crust edge. Use your hands or the back of wet spoon to smooth out the 'pastry' on the base and into the corners, aiming to achieve the same level of thickness throughout. If you create any gaps/holes, just smooth over more 'pastry' to fill the gaps **This pastry is too sticky to roll out (even after chilling - I tried and it didn't work, so stick to using your hands to smooth out the crust!)
  6. Once smoothed into the tin, use a fork to prick some holes into the base and place the pie crust in the oven to bake for 10-15 minutes. Keep a close eye on the crust. Once the edges are starting to brown, place some baking parchment paper over the crust to stop the edges from browning too much and burning Tip: scrunch up a piece of baking parchment paper then straighten out flat (this helps to shape the paper to the item you want to cover when using)
  7. Keep baking until the pie crust is slightly golden at the edges, quite pale at the bottom, but dry to the touch, then remove from the oven and set aside in the tin
For the Lemon Curd filling
  1. Place a gelatin leaf into cold water to soak OR If using vegetarian vege-gel instead, pour into the 200ml of cold water and mix well before taking the next step
  2. Make a slurry (a wet paste) with arrowroot powder and xanthan gum and some water
  3. Pour the lemon juice, zest, water and sweetener and arrowroot slurry into a saucepan, whisk and bring to a boil, then remove the pan from the heat
  4. Once cooled slightly, add the egg yolks one a time, whisking well into the lemon mix until all are combined, then do the same with melted butter (ensure the butter is melted but not hot), adding bit by bit, whisking well to ensure the lemon filling stays smooth
  5. If using gelatin leaf instead of vege-gel, squeeze out excess water from the gelatin sheet, add to the saucepan and place back on a low-medium heat. Keep stirring until the the lemon filling has thickened to create a thick curd. Please note, this lemon curd takes a little time and slow heat for it to thicken, then it thickens all of a sudden. If you are struggling to thicken the curd, increase the heat slightly but ensure to keep stirring (heating it too hot will cook the eggs too fast and you will end up with lemony scrambled eggs!)
  6. Once thickened, pour the lemon curd filling into the pie crust
For the Meringue Topping
  1. Add the room temperature egg whites to a bowl with the cream of tartar and whisk on high for approx. 5 minutes, or until peaks are formed
  2. Add the powdered sweetener a spoon at a time, whisking on high between each spoonful until all the sweetener is added and all stiff peaks form which will not drop if the bowl is held upside down!
  3. You can place the meringue into a piping bag and pipe on top of the pie if you'd like to create a piped design, or use a pallet knife to 'plop' it all over like I have
  4. Place in the oven and bake until the meringue has started to golden slightly on the peaks, around 10 -15 minutes but keep a CLOSE eye!
  5. Once baked, remove from the oven and leave to cool in the tin for at one hour at room temperature, then carefully remove from the tin. You can then place in the fridge and chill for a few hours but it is best eaten the day it is made as the meringue topping does not last and the pie crust becomes soggy due to using coconut flour. I bake mine the day before using and the next day the pie crust is slightly wet at the bottom, but this works well and tastes AMAZING!
Recipe Notes

Please do not substitute any ingredients in this other than perhaps changing to using oranges or limes instead. This is tricky recipe that requires all the ingredients stated to ensure the correct balance of pairing and to achieve the best result. Stick to using either powdered erythritol or xylitol for this recipe, other sweeteners will not have the same desired outcome.

You'll notice that this recipe does not stipulate any preparation or cooking times and this is because you need to watch by eye and adjust the temperature accordingly. It is a longer recipe to make, so give yourself plenty of time (at least 2 hours) unless you are a skilled baker!

This recipe is not suitable for freezing and is best eaten on the day or at a push the day after making or the meringue wilts.

Serve Jo's Lemon Meringue Pie with whipped double cream, poured double cream, M&S Real Spray Cream or Anchor Extra Thick Spray Cream. You could also serve with a scoop of GD friendly ice cream and a couple of slices of fresh strawberry or raspberry.

 

 

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