Keto Lemon Meringue Custard

I've experimented with a lot of keto recipes. I found that baked recipes such as cake and cookies are difficult to get a good texture. But custards and puddings are very easy to make for a keto diet which is very high in fat and low in carbs.

This recipe has been a favorite. You could pour the custard into a low-carb pie crust for pie, but I just serve it as custard. It is pretty enough to serve to guests.



Keto Lemon Meringue Custard

Custard:
1/2 tsp stevia (or 1 T Truvia)
1/2 tsp  xanthan gum (optional)
1/8 tsp salt
1/2 T lemon juice
1 1/2 cup heavy whipping cream
2 egg yolks
1/2 tsp lemon extract

Meringue:
2 egg whites
1/8 tsp cream of tartar
1/8 tsp stevia
1/8 tsp vanilla

For custard: in saucepan combine stevia, xanthan gum (if using), salt, and lemon juice. Whisk in cream. Combine well. Whisk in egg yolks. Cook on medium heat, stirring often. When mixture simmers, remove from heat and add extract. Pour into four 4-oz ramekins or other oven-safe serving dish. (I use 1-cup Pyrex dishes.)

Immediately prepare meringue. In small bowl, whip egg whites and cream of tartar until soft peaks form. Add stevia and vanilla and beat at high speed until stiff peaks form. Spoon meringue over each custard pushing to the edge to seal.

Place custards in oven a few inches under broiler and broil at high heat for 30-60 seconds until just beginning to brown on tips of meringue.  Cool. Serve.