Spread your lemon curd into the pie crust until 2/3 full. In a large mixing bowl, beat the egg whites until stiff peaks form. Slowly add the powdered sweetener and cream or tartar, until thick and fluffy.
Gently transfer the meringue topping over the pie and place in the oven for 5-7 minutes, until golden brown on top.
Notes
TO STORE: Lemon meringue pie should always be stored in the refrigerator, covered. The pie will keep well for up to 2 weeks.
TO FREEZE: Place slices of the pie in a shallow container and store them in the freezer for up to 6 months.
Nutrition
Serving: 1serving | Calories: 175kcal | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Sodium: 76mg | Potassium: 35mg | Fiber: 3g | Vitamin A: 1IU | Calcium: 4mg | Iron: 1mg | NET CARBS: 3g
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