Low Calorie Lemon Pie with Meringue

Preparation Preheat the oven to 350°F (175°C).

Pie Crust In a large bowl, combine the almond flour, coconut flour, granulated sweetener, and salt. Mix well. Add the melted butter and stir until the mixture resembles coarse crumbs. Press the crust mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, or until lightly golden.

Lemon Filling While the crust is cooling, prepare the lemon filling. In a medium saucepan, whisk together the lemon juice, lemon zest, granulated sweetener, eggs, egg yolks, almond milk, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 8-10 minutes. Remove from heat and let cool for 5 minutes.

Assembly Pour the lemon filling into the pre-baked crust, smoothing the top with a spatula. Set aside.

Meringue Topping In a clean bowl, beat the egg whites and cream of tartar until frothy. Gradually add the granulated sweetener and continue beating until stiff peaks form. Stir in the vanilla extract.

Assembly Spread the meringue over the lemon filling, making sure to seal the edges. Use the back of a spoon to create decorative peaks.

Baking and Cooling Bake the pie for 10-12 minutes, or until the meringue is lightly golden. Remove from the oven and let cool completely before serving.