LEMON MERANGUE PIE
1 ¼ cup Sugar
3 Tbsp. Flour
3 Tbsp Cornstarch
¼ tsp. Salt
1 ½ cup Water
3 Egg Yolks
1-2 tsp. Grated Lemon Rind
1/3 Cup Fresh Lemon Juice
1 T butter
Beat ¾ egg whites with ½ tsp. Cream of Tarter.
And dash of salt. Gradually add 5 Tbsp sugar
and continue beating until stiff. Set aside.
Mix dry ingredients and stir thoroughly with water.
Cook on medium heat until slow boil and boil for
two minutes on low heat.
Stir egg yolks and add a couple spoonful of above
mixture to temper, then stir into pan and continue
cooking on low/medium heat for 2-3 minutes
Remove from heat and add lemon rind and lemon
juice, also 1 Tbsp. Butter – optional.
Pour lemon mixture into a pre-cooked pie shell.
Spread Meringue on top and bake in 350 degree
oven for 12 – 15 minutes or until lightly brown.
Cool before serving
Pecan Pie Bars (Low-carb)
ReplyDeleteCrust
1.5 cups almond flour
1/4 cup coconut flour
1/4 cup maple syrup
1/3 cup coconut oil, melted
1 tsp vanilla
1/4 tsp salt
Filling
1/2 cup melted coconut oil
1/4 cup maple syrup
2/3 cup coconut sugar
1 tsp vanilla
1 tbsp almond milk
2 cups chopped pecans
INSTRUCTIONS
Preheat oven to 350F and prepare an 8×8 inch pan with grease or parchment paper.
In a small bowl, mix together almond flour, coconut flour, maple syrup, coconut oil, vanilla, and salt until well combined. Press into bottom of pan.
Bake for 15-17 minutes or until slightly golden brown.
Let crust cool completely.
In a saucepan, heat coconut oil, coconut sugar, maple syrup, and vanilla until boiling (about 3-4 minutes), stirring consistently.
Once boiling, constantly stir and let bubble for one minute and then turn off heat. Cooking longer will result in burnt sugar.
Stir in almond milk and pecans.
Pour mixture over cooled crust and bake in oven for 20-22 minutes.
Let cool on counter for 15 minutes and then in the fridge for at least two hours before serving or cutting.
Store in fridge