Lemon Meringue Custard Pies
These lemon meringue custard pies are so delicious - and dare we say - cute? A beautiful mix between the tartness of the lemon custard and sweetness of the meringues pair perfectly together. These healthy lemon meringue pies are quite easy to make in your oven, as well as being low carb, gluten free, sugar-free, and keto-friendly too!
Ingredients
Custard
- 6 egg yolks (use whites for meringue below)
- ¾ cup granulated monk fruit erythritol blend (or sugar)
- 3 cups heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
Meringue
- 6 egg whites
- 6 tablespoons powdered monk fruit erythritol blend (or powdered sugar)
Instructions
- Preheat oven 300 degrees F. In a medium-sized saucepan, over medium-high heat, heat cream until just before it boils, frequently stirring so it doesn't stick or burn. Turn off the heat and remove it from the burner.
- Using the whisk attachment of a mixer. Mix egg yolks, monk fruit together until sugar dissolves—transfer hot cream to a pourable measuring cup. With the mixer on low, slowly pour cream into the egg mixture until blended.
- Add vanilla, lemon zest, and lemon juice and mix just until blended. Pour lemon custard into 6 - 6 oz custard dishes.
- Heat 2 to 3 cups of water to boiling and carefully pour around the sides of the custards until the water reaches halfway up the sides of the custard dishes. Place custards in the oven and bake for 40 to 45 minutes until custards are starting to set. They will still be a little jiggly when you remove them from the oven. Once refrigerated, they will thicken.
- Wash mixing bowl and whisk attachment. Add egg whites and beat on high speed until soft peaks form. Add the powdered sugar and continue beating just until stiff peaks form. Be careful not to overbeat egg whites.
- Divide meringue between the custards and spread over the top. Bake for 15 to 20 minutes until the meringue has nice golden peaks.
- Remove from oven and place custards on a wire rack. Cool until they are room temperature. Cover with plastic wrap, then refrigerate.
Video
Kori's Tips
1. When pouring the hot milk into the custard mixture, the custard into the dishes, and the hot water into the pan surrounding the custards, make sure to use something that pours easily and more precisely. This will prevent spilling and you'll get your custard actually into the dishes and the hot water into the pan instead of your custard. :-)
2 . Start the meringue about 15 to 20 minutes before the custard finishes baking.
3. When beating eggs to make meringue I use room temperature egg whites. Beat the egg whites until they are just forming soft peaks, then I add the powdered sugar and continue until they just form stiff peaks. You have to watch them carefully, stop the mixture, and test similar to image #11 shown above.
4. The custards will be slightly runny after they cool. They will thicken once refrigerated.
5. If you're in a hurry to gobble this up you can skip the meringue step! Top with whipped cream instead. :-)
Nutrition
Serving: 1custardCalories: 278kcalCarbohydrates: 38.6gProtein: 8gFat: 26.4gCholesterol: 253.4mgSodium: 87mgFiber: 36.1gSugar: 2.2g
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