Love Lemon Meringue Pie? Here's A Satisfying THM Version
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1 THM Pie Crust
  • ¾ cup less 3 Tablespoon Gentle Sweet (or equivalent)
  • 4 Tablespoon Xanthan Gum
  • ⅔ Cup Milk
  • ½ Cup Water
  • ⅔ Cup Lemon Juice (refrigerated is fine)
  • 5 Whole Egg Yolks (save whites for meringue)
  • 2 Tablespoon Butter
  • ½ Teaspoon Vanilla
  • ¼ Teaspoon Xanthan Gum
  • 1 Doonk Pure Stevia Extract
  • ⅓ Cup Water
  • 5 Whole Egg Whites
  • ¼ Teaspoon Cream of Tartar
  • 1 Teaspoon Organic Vanilla Extract
  • ¼ Cup Gentle Sweet
Instructions
  1. Prehead oven to 325 degrees while you prepare the custard.
  2. For the custard, combine ¾ cup less 3 Tablespoon of Gentle sweet with 4 Tablespoons of Xanthan Gum in a medium saucepan. Once they are combined, slowly add the milk, lemon juice, and water, whisking to prevent lumps. Bring this mixture to a gentle boil, and stir until it just barely starts to thicken.
  3. Next, separate the 5 egg yolks and whites into separate bowls. Beat the egg yolks and then slowly add them to the saucepan, stirring vigorously. The mixture will start to thicken rapidly, so only cook it for an additional 30 seconds to 1 minute before takikng it off the heat to beat in the 2 Tablespoons of butter and ½ Teaspoon of vanilla, then pouring it into the prepared THM crust, or into a glass pan without a crust.
  4. Set the mixture aside to cool while you make the meringue.
  5. Take out a small saucepan and in it combine the ¼ Teaspoon Xanthan Gum, 1 Doonk Pure Stevia Extract, and ⅓ cup water. Heat over medium heat until it comes to a boil and starts to thicken.
  6. While this mixture is cooking, add ¼ Teaspoon Cream of Tartar and 1 Teaspoon Organic Vanilla Extract to the 5 whole egg whites, then beat on medium/high until soft peaks form.
  7. Once soft peaks start to form, slowly beat in the ¼ cup Gentle Sweet, followed by adding 1 Tablespoon at a time of the xanthan gum/stevia/water mixture cooking in the small saucepan. Then, beat the meringue on high until stiff peaks form.
  8. Use a spatula to scrape the meringue out of the mixing bowl and onto the lemon custard, anchoring the meringue to the pie crust, if applicable, and using the back of a spoon to create peaks.
  9. Bake the pie in the preheated oven for 20 minutes, until gentle browning shows on the meringue peaks. This meringue, because of it's unique (THM) composition, will not brown quite as nicely as a traditional meringue, so don't be alarmed if it doesn't look quite done. Trust me, it is.
  10. Allow the pie to cool for at least 4 hours before serving, or store int eh refrigerator overnight before serving.
Recipe by Fit Mom Journey at https://fitmomjourney.com/love-lemon-meringue-pie-heres-a-satisfying-thm-version/