Sensational Lemon Meringue Pie Suitable for Diabetics

Bright, zesty, and beautifully guilt-free, this Sensational Lemon Meringue Pie is a diabetic-friendly twist on a classic dessert. Made with a low-carb almond and coconut flour crust, a tangy lemon custard sweetened with granulated erythritol, and a fluffy, golden meringue topping, this pie delivers indulgence without the sugar spike. With fresh lemon juice and zest bringing bold citrus flavor, and unsweetened almond milk ensuring a creamy texture, every bite is a harmonious blend of tart and sweet. Ready in just under an hour, this diabetic-friendly dessert is perfect for health-conscious bakers who don't want to compromise on taste. Serve it chilled for a refreshing, crowd-pleasing ending to any meal!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 8

Ingredients

• 150 grams Almond flour
• 30 grams Coconut flour
• 100 grams Unsalted butter
• 3 tablespoons Granulated erythritol (or preferred sugar substitute)
• 6 units Large eggs
• 120 ml Fresh lemons (juice)
• 2 teaspoons Lemon zest
• 180 ml Unsweetened almond milk
• 2 tablespoons Cornstarch
• 4 tablespoons Powdered erythritol (for meringue)
• 0.5 teaspoons Cream of tartar
• 1 teaspoons Vanilla extract

Directions

Step 1

Preheat your oven to 175°C (350°F).

Step 2

In a mixing bowl, combine almond flour, coconut flour, granulated erythritol, and melted unsalted butter. Mix until it forms a crumbly dough.

Step 3

Press the dough into a 9-inch pie pan evenly, covering the bottom and sides. Prick the base with a fork to avoid bubbling.

Step 4

Bake the crust for 10-12 minutes or until golden brown. Remove and set aside to cool.

Step 5

Separate the egg yolks from the whites. Reserve the whites for the meringue topping.

Step 6

In a saucepan, whisk together the egg yolks, lemon juice, lemon zest, unsweetened almond milk, and granulated erythritol (2 tablespoons).

Step 7

In a small bowl, dissolve the cornstarch in 2 tablespoons of water and add it to the saucepan.

Step 8

Cook the mixture over medium heat, stirring constantly, until it thickens (about 5-7 minutes). Remove from heat and let it cool slightly.

Step 9

Pour the cooled lemon filling over the pre-baked crust and spread evenly.

Step 10

In a large mixing bowl, beat the reserved egg whites with cream of tartar until soft peaks form.

Step 11

Gradually add the powdered erythritol while continuing to beat until stiff, glossy peaks form. Fold in the vanilla extract at the end.

Step 12

Spread the meringue evenly over the lemon filling, making sure it touches the edges of the crust to seal.

Step 13

Bake the assembled pie in the oven for 8-10 minutes, or until the meringue is lightly golden brown.

Step 14

Remove from the oven and allow the pie to cool completely at room temperature before refrigerating for at least 2 hours to set.

Step 15

Slice and serve chilled. Enjoy your diabetic-friendly lemon meringue pie!

Nutrition Facts

Serving size	(963.2g)

Amount per serving	% Daily Value*
Calories	2264.8

Total Fat 197.5g	0%
Saturated Fat 68.5g	0%
Polyunsaturated Fat 0.5g
Cholesterol 1337.4mg	0%
Sodium 579.5mg	0%
Total Carbohydrate 134.8g	0%
Dietary Fiber 28.9g	0%
Total Sugars 11.4g
Protein 76.0g	0%

Vitamin D 306.8IU	0%
Calcium 856.2mg	0%
Iron 13.7mg	0%
Potassium 1073.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.8%

Protein: 11.6%

Carbs: 20.6%