Luscious Low Carb Lemon Meringue Pie Recipe

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.

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.


Variation:


For gluten free version, use Carb Counters™ Graham Cracker style pie crust or other gluten free pie crust of your choice.


For Low Fat Version:


Use egg beater type egg whites in place of egg yokes and a prepared and baked Carb Counters™ Press 'n Bake pie crust in place of the Bakesquick™ one above.