by Olesya Novik
If you love the zesty, fresh, perfectly tart and sweet taste of lemon meringue pie as much as I do, but are watching your carbs, then you surely miss this light and airy, one of a kind dessert. Consider today your lucky day — the following is a low-carb alternative that’s sure to become a new favorite. Enjoy!
1 cup pecans, ground
1 tbsp. butter
2 tbsp. granular Splenda or stevia
1 package sugar-free lemon Jello
2 tbsp. fresh lemon juice (1 lemon)
1 tbsp. lemon zest (1 lemon)
1/3 cup boiling water
1/3 cup cold water
2 8-oz packages light cream cheese, softened
1/2 cup heavy cream
1/2 cup granular Splenda or stevia
1 tsp. vanilla extract
Melt the butter in a small bowl. Add the nuts, sweetener, combine well, and transfer to a pie pan. Spread all over bottom of pan and chill, in the refrigerator, for at least an hour.
Bring water to a boil, and while waiting for that to happen, whip the heavy cream until peaks form. Set aside.
In a big bowl, mix the Jello with 1/3 cup boiling water until all the gelatin dissolves. Once it’s dissolved, add cold water and lemon juice, and stir. Slowly stir in the softened cream cheese while still beating with your mixer. Once the cream cheese is added, add the lemon zest, sweetener, and the vanilla extract. Blend until smooth and uniform in texture and color.
Fold in the whipped cream carefully, and keep folding until everything is mixed through.
Use a big rubber spatula to transfer everything into the cooled crust, and put back in the fridge to chill for at least 2-3 hours (preferably overnight). Makes 8 servings.
Nutritional Information per Serving:
Fat: 23 g
Carbs: 5.4 g
Protein: 8.7 g