Lemon pie is my favorite pie and I was kind of sad when I realized the other day that we had not eaten it in a long time. Today I was willing to whip up a pie to have a slice.

Pie crust:

  1. 1 1/2 cup almond flour
  2. 1 teaspoon baking soda
  3. 1/4 cup olive oil

Preheat oven to 350. Press into pie pan. Bake for 15-20 minutes or until brown and let cool.

Filling:

  1. 6 egg yolks
  2. 1/2 cup heavy cream
  3. 1/4 cup Splenda
  4. 1 packet unsweetened gelatin
  5. 1/3 cup fresh lemon juice
  6. 2 teaspoons lemon zest
  7. 1 tablespoon butter
  8. 1 cup water

Meringue:

  1. 6 egg whites
  2. 1 teaspoon cream of tartar.
  3. 1/4 tsp salt
  4. 1/4 cup Splenda

Separate the egg whites from the yolks.

Let the whites get to room temp while you work on the other parts.

Mix the cream, gelatin, butter water, egg yolks, lemon, Splenda, and lemon zest into a sauce pan and heat, stirring constantly until thickened. Set aside and let cool for an hour, then pour into the pie crust.

Add 1/4 teaspoon salt to the egg whites while they rest.

When it's time to continue, preheat the oven to 400 degrees. Mix the egg whites with a beater for 2 minutes on high. Add the cream of tartar and Splenda. Mix for another 5 minutes while stiff peaks form. Spoon the egg whites on to the custard in the pie pan.

Bake in the oven ~5-10 minutes or until it starts to just brown. Let cool until chilled (the gelatin needs to set more! Overnight is ideal.)

Cut and serve!

10 slices nets 4 grams of carbs (245 calories.) 8 slices nets 5 grams of carbs, 300 calories.