If you love lemon meringues, you’re going to love this mini low-carb version. Perfect, single-serve portions that are grain-free and sugar-free. They taste like the real deal but without all the carbs and sugar. Using a mix of almond flour and coconut flour gives the crusts a nice balanced flavor - buttery and crumbly and the filling is rich in lemon.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Servings 6mini lemon meringues
Calories 311kcal
Author Brenda Bennett/Sugar Free Mom
Ingredients
CRUSTS
1.5cupalmond flouror replace with sunflower seed flour for nut free
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.
Notes
5 grams net carbs for one mini tartThis recipe makes 6 mini tarts.