Making the sugar free pie crust

First, start by preheating the oven to 180 degrees. Then mix all the ingredients for the sugarfree pie crust in a bowl and knead it into an even dough. Grease and flour a loose-bottomed cake tin and divide the dough into the pie pan. Make sure that the bottom is evenly distributed. Then place a piece of baking paper on top and divide the baking beans on the pie crust. This prevents the bottom from rising during baking. Then place the pie crust in the oven for 30 to 40 minutes or until the edges turn a nice golden brown. Then let the sugarfree pie crust cool down completely before removing the baking beans and baking paper.

Making the sugar free lemon custard filling

Meanwhile, make the sugarfree lemon curd filling. Squeeze the juice from 3 lemons and grate 1 lemon. Then separate the yolks from the whites of 2 eggs (reserve the whites for the meringue!). Mix the eggs, egg yolks, lemon juice, lemon zest, vanilla extract, whipped cream, Steviala 2 Sweet and the Steviala lemon meringue pie drops in a small bowl. Meanwhile, melt the butter in a saucepan over low heat. When this has melted, add the egg-lemon mixture to the butter while stirring. Then turn the heat to medium-high and keep stirring until the lemon custard thickens. This may take 5 minutes. Then pour it into a bowl and let it cool completely before putting it in the fridge. This prevents the sweetener from crystallizing.

Making the sugar free meringue topping

Then we get started with the sugarfree meringue filling. First, beat 4 egg whites until stiff in a food processor or with a hand mixer. This may take approximately 5 minutes. Once the egg whites are stiff, set them aside. Then mix the Steviala 2 Sweet and the water in a saucepan. Stir well with a whisk and let it cook for 5 minutes. Then continue beating the egg whites and then slowly pour the sugar syrup into the egg whites. Finally, add 1 teaspoon of vanilla extract and the Steviala lemon meringue pie drops to taste. Beat the egg whites for a further 5 minutes.

Making the sugar free lemon meringue pie

Finally, you will put together the sugarfree lemon meringue pie. First, divide the lemon custard filling over the sugar-free pie crust. Then divide the egg whites over the lemon custard filling and spread it with a spoon. You can also put the egg whites in a piping bag and then pipe the egg whites on top of the filling. Then go over the egg whites with a gas burner until they turn a nice brown colour. Don't have a gas burner? Place the sugarfree lemon meringue pie under the grill until the egg whites turn brown. Then put the sugarfree lemon meringue pie in the fridge for at least 3 hours.