Can you feel that Spring freshness in the air? Then it’s time to get your lemon meringues on! These sweet treats are fun to make. They might feel a little tricky, especially if you’ve never mastered the meringue. Never fear; simply make half of a batch to test your mettle and then go full throttle for some kicking lemon goodness!
Tip: Don’t have arrowroot flour? No worries! Use cornstarch instead! The number of carbohydrates aren’t that much different.
Individual Lemon Meringue Custards
1 1/2 cup granular sugar substitute
1 TBSP arrowroot flour (or cornstarch)
1 1/2 cups water
3 egg yolks, slightly beaten
3 tbsp unsalted butter
1/2 cup lemon juice
3 egg whites
1/4 tsp cream of tartar
6 tbsp granular sugar substitute
1/2 tsp vanilla
Preheat oven to 400 degrees Fahrenheit.
To make the filling: Lightly beat egg yolks in small mixing bowl. Set aside.
Mix sweetener with arrowroot in medium saucepan; slowly mix in water. Cook over medium heat, stirring until mixture thickens and boils. Boil, stirring for one minute (at this point add more arrowroot if needed). Remove from heat and carefully add half of heated mixture to yolks. Stir to combine ingredients. Pour mixture back into saucepan. Over medium heat, boil and stir another minute. Remove from heat; stir in butter and lemon juice.
Pour into four 3/4 cup-1 cup ramekins.
To make the meringue: Beat egg whites with cream of tartar at high speed in a mixing bowl until frothy, about 2-3 minutes. Add sweetener, 1 tablespoon at a time, beating until stiff. Add vanilla and beat until stiff peaks form.
Spoon meringue hot pie filling, making sure to seal the edges of the custard with the meringue to keep from shrinking. Bake 6-8 minutes or until meringue is just lightly browned. Cool away from drafts and refrigerate.
Makes 4 servings.
Per serving: 150 Cals.; 7 g Carbs.; 0 g Fiber; 7 g Net Carbs. ; 5 g Protein; 12 g Fat