Instructions: 1. 1/2 cup melted vegan butter. Beat on high until slightly stiff peaks form. Crustless Lemon Meringue "Non-Pie" I like Lemon Meringue Pie, however eating the crust always leaving me feeling guilty. Pinch of ground turmeric. Crust 2 cups all-purpose flour, plus more for dusting. 1/2 cup freshly squeezed lemon juice. Pour into a greased and floured pie plate (about 8 - 9 inches size) and bake 350 F or 180 C or Gas 4 oven for 45 minutes. Top lemon filling in custard cups with meringue making sure to seal meringue to edges of the cups. Slowly add cream of tartar, Splenda and vanilla to beaten egg whites. 1/2 tsp lemon zest. 2 Tbsp sugar* 1/4 tsp sea salt. 2 tsp cornstarch. Join our community and ... Once thickened, pour the lemon curd into the prepared pie crust and place uncovered in the fridge for at least 2hours to stiffen and cool. Add lemon zest and stir until blended. So I started making the lemon meringue without the crust, thus makes it a "Non-Pie". Instead of counting minutes when cooking, pay attention to the consistency of the filling. 3 Tbsp sugar. 1 tsp pure vanilla extract. Pour into custard cups and top with meringue. Meringue: Beat egg whites until frothy. Mix all ingredients in a bowl using a spoon or hand whisk. This recipe couldn't be easier. This keto lemon meringue pie is an easy recipe made with a simple lemon curd and low carb crust. 3/4 cup ice-cold water. 2. Filling 1 cup firm or extra-firm silken tofu.