Low Carb Lemon Meringue Pie

I made this for Easter.  Was very good and we had no leftovers:)  It was sweet and lemony.  I didn't get a picture, I forgot my camera:(

Low Carb Lemon Meringue Pie
Preheat oven to 350 F
Crust:
2 cup almond flour
1/2 cup xylitol
6 Tbsp unsalted butter, melted

Mix almond flour with xylitol, stir in melted butter and pat evenly and up the sides into a 9 inch glass pie plate.  Bake at 350 for 13 minutes.  If useing a metal pie plate you may need to bake a little longer.  You want a very light golden brown color.  Remove from oven and cool completely.

Filling:
5 eggs, seperated
3/4 cup xylitol
1/2 tsp stevia
1/4 cup Real Lemon lemon juice or 1/3 cup fresh lemon juice
1 Tbsp butter

Separate eggs into 3 bowls as follows..5 yolks in one bowl, 2 whites in one bowl and 3 whites in last bowl.
Cream egg yolks, xylitol, stevia, and lemon juice in a small sauce pan.  Cook on very low heat and stir continuously until thick. (it took a good 20 minutes to thicken up). Remove from heat and add butter and stir until combined.  Let cool slightly.  In the mean time, beat the 2 egg whites until stiff peaks.  Then fold into cooled lemon mixture.  Spread over cooled crust.

Topping:
3 egg white, from egg above
1/4 tsp cream of tartar
1 Tbsp xylitol
1/4 tsp stevia
1/2 tsp vanilla extract

Combine the above and beat until stiff peaks are formed.  Pour onto filling and shape with spatula.  Bake at 350 until top starts to brown, about 10 minutes.  Be careful not to overcook the crust.
Let cool completely before serving.

8 Servings
Each serving: Calories 392, Fat 28g, Carbs 5.1g, Fiber 3g, Protein 11g, Net Carbs 2.1g
Atkins Phase 2 and up