Lemon Meringue Pie Bites This beautiful creation by Sweet Peas and Saffron served as inspiration. Inspiration to keep eating my favorite dessert!!! Their piping job is awesome and their pics much more appetizing than mine.
Low Carb Version. Serves 3 (or 1, kinda depends on what you want)
- 3 egg whites
Beat stiff and pipe 9 “bowls” onto greased parchment paper. Bake in a 300° oven until slightly browned. Let cool on the counter.
- 1 egg yolk
- 1 tsp cornstarch (or, per suggestion by my gorgeous sister in law, 2 tsp coconut flour)
- 1/4 cup sugar equivalent no carb sweetener
- 3/4 cup whole milk or heavy cream (I’ll be using cream next time!)
- 2 Tbsp Lemon juice
Mix the egg yolk with cornstarch in a bowl and set aside. Mix sweetener, milk and lemon juice in a small sauce pan. Over medium heat, bring to slightly warmer than room temperate while whisking. Remove from heat. Add to egg yolk cornstarch mix. Stir well. Return everything to the sauce pan. While whisking constantly, heat until mixture thickens enough to coat the back of a spoon. Let it cool to room temperature then pour into your meringue bowls. Refrigerate. Serve cold.
My not pretty ones. They did the trick though.