Let's face it - if you love lemon, you just love lemon. Sometimes I think we could divide the world into two groups of people… those that really like lemon and those that don't.
If you're in the "raise your hand if you adore lemon pie" category, please try this recipe and let me know if you enjoy this fast and easy version of Grandma's favorite lemon pie. Trust me, it's passed the taste-test of lots of lemon lovers!
No need to pre-bake the easy crust either. Life is good!"
1/2 cup Carb Counters™ Bakesquick™ - 1LB
1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla)
1 Stick (1/2 cup) Unsalted butter
1/2 Cup Lemon juice (Bottled is fine)
3 Large or extra large Eggs (Separated)
Low carb sweetener equivalent to 1 tablespoon sugar
1 Cup Hot water
Preheat oven to 350°.
For pie crust:
In small bowl, combine Bakesquick™, 1/4 cup packed Vanilla Whip it Up™ and the melted butter. Stir with fork, spread in bottom of 9" pie pan; With a piece of plastic wrap, press to cover bottom and sides of pie pan. Set crust aside without baking.
In a non stick 7" or larger skillet or medium size non stick saucepan, stir in remaining 3/4 cups packed Whip it Up™. Turn heat to medium high and whisk in 1 cup of hot water slowly to mix. Whisk vigorously for 30 seconds until smooth and creamy. Add egg yolks. Whisk for 1-2 minutes, until mixture heats to almost boiling and bubbles up a bit.
Remove from heat.
Whisk in lemon juice and spoon into the unbaked pie crust.
Set pie aside and make meringue.
Low Carb lemon meringue pie
Whip the 3 egg whites till soft, stiff peaks form, sprinkle in low carb sweetener equal to a Tablespoon of sugar.
Spoon meringue onto pie, with spoon seal to the edges of pie crust and bake for 14-16 minutes until peaks are golden brown.
Variations:For gluten free version, use Carb Counters™ Graham Cracker style pie crust or other gluten free pie crust of your choice.