Free Shipping on Orders over $45

Low Carb Lemon Meringue Tarts [only 1.1g carbs per serve!]

Lemon meringue tarts are one of my all time FAVOURITE desserts. So, when Anna came into the office with these beauties made from the Protein Pancake Mix, I couldn’t resist! They are amazing, and I could hardly believe the macros when I saw them! Who knew that you could have low carb lemon meringue tarts?? Such deliciousness with no guilt – perfect! These will definitely impress next time you whip them up for your family or friends.

24 servings

--Pastry Cups 1 Whole Egg 100g Butter 30mL Chilled Water 100g Protein Pancake Mix 100g Almond Meal --Curd 250mL Lemon Juice (Approx. 5 lemons) Rind of the lemons you use 100mL Water 200mL Coconut Milk 60g Chia Seeds 4 Egg Yolks --Meringue 4 Egg Whites 10g Stevia (feel free to adjust this amount depending on how sweet you like it – more or less, it’s up to you!)

-- Pastry Cups Preheat oven to 180ºC. Process the Protein Pancake Mix, butter and a pinch of salt in a food processor, or until the mixture starts to come together and looks like breadcrumbs. Whisk the egg, and the chilled water in a bowl until well combined. Pour this mixture into the food processor while it’s running. Process the mixture until it begins to form into large clumps. Stop the machine and remove the mixture. Remove the pastry from the food processor onto a work bench and knead gently to bring it all together. In a lightly greased muffin tray, press the mixture into the muffin cups so the pastry is equally spread along the bottom and around the sides. Cook in the oven for approximately 15 minutes, or until they brown. -- Lemon Curd Separate the eggs – the yolks will be used in the curd and the whites in the meringue. Put a saucepan of water on the stove and bring to a simmer. Whisk the grated lemon rind, lemon juice, water, coconut milk, chia seeds and egg yolks in a heatproof bowl. Place the bowl on top of the saucepan and with a wooden spoon, stir the curd for approx. 10-12 minutes, or until the mixture starts to stick to the back of the spoon. Once the curd has thickened, remove from the heat and cover with plastic wrap and let the mixture cool. -- Meringue With an electric mixer, whisk the egg whites until soft peaks form – then slowly add the desired amount of stevia. Whisk well to ensure all stevia is dissolved. Once the pastry cups and the lemon curd have cooled, fill the pastry cups with the lemon curd and dollop some meringue on top. Place the tarts in an oven at 180°C and cook until the meringue starts to brown on top. Be careful though – it happens very quickly! Enjoy your guilt-free treat!