Lo Carb Lemon Meringue
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 cup white sugar
  • 2 Tbsp flour
  • 3 Tbsp cornstarch
  • ¼ tsp salt
  • 1½ cups water
  • 2 lemons, juiced and zested
  • 2 Tbsp butter
  • 4 egg yolks, beaten
  • 4 egg whites
  • 6 Tbsp white sugar
  2. In a small bowl, whisk together the cup of sugar, flour, cornstarch and salt.
  3. Combine that mix in a medium saucepan with the water, lemon juice, and lemon zest. Stir frequently, and bring it to a boil at medium high heat.
  4. Once at a boil, add the butter and let it melt into the mixture, stirring often.
  5. Meanwhile, beat the egg yolks in a small bowl, setting the egg whites to the side to bring them to room temperature.
  6. Add a ½ cup of the hot lemon mixture to the egg yolks, blend well, and reincorporate this new mixture back into the pan and whisk together.
  7. Bring to a boil and stir frequently until thick. Remove from heat and pour into pie tin.
  8. At this point, preheat the oven to 350.
  10. In a large, very clean metal or glass mixing bowl, beat the eggs until foamy (about 3 minutes).
  11. Add sugar gradually in spoonfuls and whip until stiff peaks form--another 7 minutes or so.
  12. Spread liberally onto the lemon filling, and set in the oven to bake for about 10 minutes or until the meringue turns a light, golden brown.
Remember to keep the egg whites and anything they touch completely clean of any oils or debris, or they will fall flat.
Recipe by Whole Life Cooking at https://www.wholelifecooking.com/desserts/lo-carb-lemon-meringue/