INGREDIENTS:

For The Crust

• 1.5 cups Almond Flour
• 1/3 cup coconut flour
• 1.5 teaspoons gelatin
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cubed 
• 1/4 cup + 1 tsp water

Lemon Filling

• 1 cup Swerve Confectioner Sugar
• 2 + 1/4 teaspoons gelatin
• 1 + 1/4 cups water
• 8 Tablespoons lemon juice (more or less depending on how tart you want the filling)
• 4 egg yolks (just yolks)

Meringue

• 4 egg whites
• 2 1/2 tablespoons Swerve Confectioner Sugar
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon gelatin

INSTRUCTIONS

Preheat oven to 350 degrees. Lightly grease an 9 inch pie pan.

• Crust: In a large bowl, whisk together almond flour, coconut flour + salt.
• Cut butter into flour with pastry cutter. Add water and work it into the flour until dough forms. Form dough into a ball.
• Press the ball of dough with the palm of your hand into the middle of your pie pan. Work dough up the sides and crimp edges with a fork.
• Poke some holes in the bottom of the crust with a fork. Brush with egg wash (1 egg beaten) for rich color. Bake at 350 degrees for 20-25 minutes until golden. Place crust in the freezer for 20 minutes to cool..
• Filling: Sift Swerve into a dry mixing bowl. Add gelatin and whisk together until combined evenly. Pour in your water while whisking vigorously so that the gelatin is distributed evenly.
• Add lemon juice and egg yolks. Whisk again until all is incorporated well. Pour your liquid into a saucepan and bring to a low boil over medium heat–stirring frequently. When it comes to a boil, remove from heat. Put in the refrigerator and let it cool down completely–stirring every now and again.
• Pour the cooled liquid into your cooled pie crust. Carefully place it into the freezer for 2.5 hours. You want it to be slightly frozen at this point,
• Meringue: First set your oven to broil-you want it fully preheated. Place your egg whites into a mixing bowl. Make sure there is no yolk in your egg whites. Sift the Swerve, cream of tartar and gelatin over top. Whip together with a hand mixer on high until you have stiff peaks.
• Spread whipped egg whites over your chilled lemon filling and place into the oven to broil for just 1 1/2 minutes. You want the peaks golden brown. Watch your pie so that you do not overcook and burn the meringue. Take the pie out of the oven and place the pie right into the freezer for 30 minutes before serving or you can place it in the fridge if you’re not serving it until the evening.
• Slice directly before serving and enjoy! Place any unused portion of the pie in the fridge so it stays firm.
  

Estimated Nutrition per serving (8 pieces per pie):

Calories: 217, Carbohydrates: 5g, Protein: 9g, Fat: 18g, Fiber: 2.5g, Sugar .5g

Enjoy!