• Line the bottom of loose-bottom mini tart tins with parchment paper and grease the sides with butter or oil. Preheat the oven to 350 degrees F.

  Recipe Note: Use one loose-bottom mini tart tin (3 inch) for each serving.

CRUSTS

• Put all ingredients for the pie crust into a food processor and pulse until combined. The dough should be sticky crumbs.
• Press the dough into the tart tins using your hands. Trim off the tops with a sharp knife for a neat finish. Option to prick the bottoms with fork.
• Bake on a low rack in preheated oven for around 8 -10 minutes or until golden. Allow to cool fully.

LEMON FILLING

• In a small bowl, whisk the egg yolks.

  Recipe Note: Save egg whites for the meringue and save the rest in the fridge for another recipe like my cloud bread recipe.
• In another small bowl whisk the hot water and gelatin with a whisk. Set aside.
• In a medium saucepan over a medium heat, add the lemon juice, lemon zest, allulose, salt, and whisked egg yolks. Allow the mixture to come to a low simmer.
• Slowly whisk in the gelatin mixture into the egg mixture with a whisk. Stir constantly for about 2 minutes over medium heat then add the butter and stir until melted and combined. Allow to cool slightly for a couple of minutes.
• Spoon the creamy lemon filling into cooled pie crusts. Place the pies in the fridge overnight until set.

MERINGUE

• Preheat the oven to broil.
• Once the pies are set, beat the egg whites using an electric mixer until stiff peaks form. Add allulose and mix until smooth. Careful not to over mix and deflate the mix.
• Place dollops of the meringue on top of the lemon curd filling on each cooled mini pie. Smooth over the top, making swirls with the back of a spoon or spatula.
• Place meringues under the broiler for about 30 seconds until golden brown. Careful not to burn. Option to use a blow torch if you like. Place back in the fridge to set then serve cold.

STORAGE

• Cover each pie with plastic wrap or place them in an airtight container in the fridge for 3 days. You can also freeze for 3 months.