It was mothers day recently and I know that my mom LOVES lemon meringue. She’s diabetic so the amount of sugar in the full-fun, real version is not really good for her. I wanted to bake something for her so I headed to Google and searched for a banting lemon meringue recipe. I found one on The Banting Chef website.
There is one thing I feel I need to confess when it comes to banting/LCHF baking and that is that it will not be the same as the sugar/full-fun version. I also find that sometimes it tastes really good and other times not so much. I’m still deciding how I feel about this recipe. My mom and David loved it, but I’m not sure…. Here is the recipe for you to try, as found on The Banting Chef website. I made some changes to the recipe which I’ve added at the bottom. Please let me know if you tried it and how it came out.
50g Coconut Flour
2 Tbsp Xylitol 25g Butter
1/4 tsp Xantham Gum (I have no idea what this is so I left it out)
1/4 tsp Salt
1 cup Xylitol
6 Tbsp Unsalted Butter
2 Whole Eggs
2 Egg Yolks
2/3 cup Lemon Juice
1 tsp Grated Lemon Zest
2 Egg Whites
2 tsp Xylitol Powder (I never had this so I used normal Xylitol)
1 pinch Bicarb
Preheat the oven to 180C
CRUST: Combine the coconut flour, xylitol, xanthan gum and salt. Rub the butter through with your fingers. Add the egg and make it into a dough. Press into a pie dish and prick the pastry. Bake for 20 minutes
FILLING: In a large bowl, beat the xylitol and butter with an electric mixer, for about 2 min. Slowly add the eggs and yolks. Beat for a further minute. Mix in the lemon juice and zest. The mixture will look curdled, but it will smooth out as it cooks. In a medium, heavy-based saucepan, cook the mixture over low heat until it looks smooth. (The curdled appearance disappears as the butter in the mixture melts.) Increase the heat to medium and cook, stirring constantly, until the mixture thickens, about 15 min. It should leave a path on the back of a spoon. Don’t let the mixture boil. Pour into the pastry crust and allow to cool down
MERINGUE TOPPING: Whisk the eggs until soft peak stage then add the xylitol and bicarb until they form stiff peaks. Pipe on to the top of the pie. Return to the oven and allow to brownon top
Place in the fridge once cool. Serve cold.
What I did differently
I left out a few things or substituted for what I thought would work, as indicated in the brackets. It never changed the consistency of the crust or flavour of the pie. I doubled the crust quantities because it never covered the bottom of my pie dish. I think next time I’ll only add a half extra. The base was a little bit too thick. It worked but was a little too “coconutty”. I also doubled the meringue part. For me this the best part, and I wasn’t sure if there would be enough meringue for my whole dish.