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

1 Tbsp. Xylitol                                                                                                                   

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.

 

Lemon Topping

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!