Low Carb Lemon Pie: Refreshing and Guilt-Free Flavors!

Ingredients:

For the Dough:

• 140g almond flour (use sifted flour for a more uniform result)
• 60g grated coconut sugar free (opt for freshly grated coconut for a more intense flavor)
• 50g of xylitol or erythritol (natural sweeteners that do not raise the glycemic index)
• 10g psyllium (optional, but helps to give more firmness to the dough)
• 1 egg
• 60g cold butter, cubed (cut the butter into small cubes to make it easier to mix)

For the Filling:

• 200g fresh cream (use full cream for a richer flavor)
• 4 egg yolks
• Juice of 2 fresh lemons (choose Sicilian lemons for a more intense flavor)
• 50g of xylitol or erythritol
• Zest of 1 lemon (freshly grated to release the citrus aroma)

For the Cover (optional):

• 4 egg whites
• 50g of xylitol or erythritol
• Juice of 1/2 lemon

Preparation method:

1. The Symphony Begins: Creating the Crunchy Base

1. Preheat the oven to 180°C, setting the stage for the magic to happen.
2. In a food processor, grind the almond flour, shredded coconut, xylitol and psyllium (if using) until you have a fine powder, like fine sand on a tropical beach.
3. Add the egg and the cold butter in cubes, and process again until the dough comes together and becomes homogeneous, like a perfect union between the ingredients.
4. Transfer the dough to a greased pie pan, pressing it into the bottom and sides with your fingers, forming an even, compact base.
5. Prick the bottom of the dough with a fork, making small holes to release steam during cooking.
6. Place the pie base in the preheated oven for 10 minutes, until it browns slightly and becomes crispy, like the sun touching the surface of the Earth.

2. The Creamy Filling: An Explosion of Citrus

1. While the base is pre-baking, prepare the creamy filling that will win over your taste buds.
2. In a blender, combine the heavy cream, egg yolks, lemon juice, xylitol, and lemon zest. Blend until smooth and creamy, like clouds dancing in the sky.
3. Pour the lemon cream over the pre-baked crust and bake for 25-30 minutes, or until the filling is set and golden, like a radiant sunset.

3. Optional Topping: A Finishing Touch of Lightness

1. If you want an extra burst of flavor and texture, prepare the meringue topping.
2. In a mixer, beat the egg whites until they form stiff peaks, like snowy mountains.
3. Gradually add the xylitol and lemon juice, beating continuously until you have a smooth, glossy meringue, like a sparkling waterfall of sugar.
4. Carefully spread the meringue over the already baked and cooled pie.
5. Return to the oven for 5-10 minutes just to brown the meringue, like rays of sunlight illuminating a mountain top.