Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- Crust:
- About 1 1/2 cups Almond meal/flour for an 8" pie pan...
- About 1/4 cup melted butter.
- Filling:
- 4 eggs
- rind and juice of 2 lemons
- liquid equivalent of a cup of sugar. We generally use a
- 4 Tbs. butter.
- Topping:
- About a cup of cream
Preparation
Mix the butter and the almond flour. If it doesn't begin to stick together, add a bit more melted butter. Pat the mix into the pie pan evenly. BTW the stores here seem to have Hazelnut flour more often than almond flour, and it makes a nice crust also. But the almond seems to complement the lemon filling especially well. Bake the shell for 15 minutes at 350 degrees, and let it cool.
In a glass or ceramic bowl, beat the eggs until they are pale and thick and have doubled in volume. Add the lemon juice and the sweetener, and beat a bit more. Mince up the rind very fine and stir it in. Put the bowl in the microwave, and zap for about 30 seconds, then take it out and beat some more. Repeat, for 15 seconds at a time, watching carefully. At some point, about a minute or two total, depending on your microwave, it will thicken up. Stop there, you don't want an omelet. Stir the butter into the filling - let it melt and blend it in. You can add a teaspoon of vanilla if you like. Pour the filling into the baked shell and chill it in the fridge for an hour or two. Spread the whipped cream atop the pie.
Made with the liquid sweetener, the only carbs are from the almonds in the crust, the traces in the eggs, and in the lemon juice. It comes to about 5 gms per 1/6 of a pie serving.
Bill
