Completely sugar free, yet the taste is perfect. The custard filling's consistency is however a little runny if you eat it right out of the hot oven, if this is eaten cold, the custard is a bit more set. The custard is still a little bit runnier than the traditional lemon meringue, but I hope you will still love this. This is also not the simplest recipe so I make it for special occasions. Enjoy!
Ingredients
- Base:
- 3.4 c coconut flour
- 1 Tbsp granulated sweetner like stevia or xylitol
- 1/2 tsp ground ginger
- 50 g unsalted butter, cubed
- 3 Tbsp water
- 1 tsp vanilla extract
- Custard Filling:
- 10 egg yolks (keep 3 whites for meringue)
- 1 egg
- 2,5 Tbsp
- 2 -3 lemons, juiced and zest grated
- 120 g unsalted butter
- Meringue:
- 3 egg whites
- 2 Tbsp maple syrup or honey
Directions
- 1Preheat oven to 160'C / 325'F and line a baking tray with baking paper.
- 2To make the crumble base, add all the ingredients except the water into a bowl or a food processor. Pulse with the food processor or rub with your fingers until the mixture resembles fine breadcrumbs. Add the water and continue to work the crumbs until small, chunky pieces of dough start to form. Spread them out on the prepared baking tray and bake for 15 minutes or until golden. Remove from the oven and allow to cool before processing again into rough crumbs. Leave the oven on.
- 3While the crumble bakes, make the lemon custard. Place the egg yolks, egg and xylitol in a bowl that can be used to form a bain marie and set over a saucepan of simmering water (the water should not touch the base of the bowl, and the bowl should fit snugly over the saucepan).
- 4Whisk until the stevia is dissolved and the eggs are lightly beaten. Add the lemon zest and juice and continue to whisk until the custard is thick enough that when you draw a line with the whisk the line stays. Remove the bowl from the pan and set the custard aside to cool slightly. Once cool enough to touch, add the butter and whisk until melted through.
- 5For the meringue, in a bowl whisk together the egg whites and syrup until stiff peaks form.
- 6Place 1/3 cup of the crumble in the base of each ramekin. Top each base with about 1/3 cup of the lemon custard and a good dollop of the meringue to cover it all. Place on a baking sheet and bake for 15-18 minutes or until the meringue tops are starting to turn golden. Serve warm or cool.
