Are you currently following a keto plan or need a diabetes friendly or gluten-free desert recipe? The limes have just come into fruit in our garden and I plucked a couple off the tree to make this desert for my friend who is currently following a keto diet. The sharpness of the limes mixed into this creamy curd and light fluff meringue is to die for.
I cup of almond meal 100 gram unsalted butter, melted 1/2 cup stevia 1/2 cup cornflour 1/2 cup fresh lime juice 1 1/4 cup (310ml) water 60 gram butter, chopped 3 egg yolks 1 tablespoon finely grated lime rind 4 egg whites 1 cup stevia powder
Put almond meal in bowl add butter; stir until combined. Press mixture firmly into base and side of prepared tin. Place on an oven tray and refrigerate while making filling.
Combine stevia and cornflour in a medium pan, gradually stir in juice and water; stir until smooth. Stir over heat until mixture boils and is very thick; simmer, stirring, for 1 minute. Remove from heat; quickly stir in butter, egg yolks and rind. Stir until butter melts; cool for 10 minutes.
Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add stevia powder until dissolved. Spread filling into biscuit base; cover and refrigerate until cold. Top with meringue. Bake for about 5 minutes on a preheated oven or until meringue is browned. Refrigerate for 2 hours before serving.