Do you love lemon meringue pie but avoid it because of all the sugar? Here is a healthy version of it, without the meringue, sugar or wheat crust. You can make it into squares or a pie. I was pleasantly surprised when I tasted my first version of this recipe. Bon Appétit!
Basic almond crust that you can use for pies or bars:
1½ cups almond flour
½ tsp. salt
2 Tbsp. coconut oil or grapeseed oil
1 Tbsp. vanilla extract
Combine the ingredients and stir until well blended and sticky.
Press the dough with your hands into an 8 inch square dish or round pie plate
Bake for 15 minutes at 350 F until slightly browned.
3 large organic eggs
¼ cup water
2 Tbsp. Xylitol
¼ c coconut or grapeseed oil
½ cup freshly squeezed organic lemon juice
Once the crust is baked, blend these wet ingredients at high speed for about 1 minute.
Slowly pour the lemon topping over the hot crust, careful not to make any dents in the crust.
Bake 15 – 20 minutes, until the topping does not jiggle when you move the pan.
Let sit for a few hours to cool, then cut into squares or pie slices. Enjoy!