Lemon Cheesecake Meringue Pie

Instructions

1. Crust

   Add toasted Almond Flour to a bowl.

   Add softened butter, sweetener and vanilla. First, mix with a spatula and then change to your hands. It is less messy if you use gloves. Mold into a ball and place the ball in the center of an oiled pan. Cover the ball with plastic wrap and spread it out with your hands. Take a measuring cup and move it around on top of the saran wrap to level and smooth out the crust and push the crust up the sides of the pan.

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2. Bake Crust or Not

   You can use this crust unbaked, or you can bake until golden brown for about 10 minutes at 350F. I like the baking method because it makes the crust just a little crisp. If you do bake, place pie crust into the refrigerator until completely cool before adding the filling. 

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Instructions

1. Filling

   Beat the cream cheese until creamy. Ad in sweetened condensed milk and beat again. Add in lemon juice and vanilla and beat for the final mix then add filling to the crust.

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2. Meringue

   Place everything into a metal or glass bowl that will fit in a pot with water in it. Bring water in the pot to a boil and then turn down to a simmer. Add bowl of ingredients on top of the pot above the water. Don't allow bowl to touch the water. With an electric mixer start beating the ingredients and continue to beat for about 7 minutes until meringue is thick and fluffy. Add meringue on top of the filling and little swirls to make it pretty.   

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3. Browning The Pie

   Place the pie into a 350F oven just until slightly brown  just a couple of minutes or so but be careful not to burn.

   Enjoy!

   
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