Lemon Pie #1

Lemon Pie
 

Crust:

About 1 1/2 cups Almond meal/flour for an 8" pie pan....more for a 9".
About 1/4 cup melted butter.

Filling:

4 eggs
rind and juice of 2 lemons
equivalent of a cup of sugar
4 Tbs. butter.

Topping:

About a cup of cream, whipped and sweetened a bit.

Mix the butter and the almond flour. Pat the mix into the pie pan evenly. Bake for 15 minutes at 350 degrees, and let it cool.

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.
 

This one is more my style....  a little more work, but sometimes you must have it that way to get the best bite!  Great recipe!

T.