Lemon Meringues from Cor Winckler on Facebook

Cor Winckler Banting Lemon Meringue
Crustless cupcakes

by Cor Winckler

Filling Ingredients:
4 egg yolks + 2 eggs
1 cups Xylitol (or your sweetener) - you may consider using a bit less, it comes out very sweet!
1/4 cup coconut flour
1 teaspoon baking powder
5 tablespoons fresh lemon juice
1 tablespoon lemon zest

Meringue Ingredients:
1/2 Cup powdered Xylitol (I made it by grinding Xylitol in my coffee grinder till a fine powder)
4 egg whites

Heat oven to 160 Celcius.

in a large bowl lightly beat the egg yolks with a whisk. Add the remaining filling ingredients and beat with a whisk until combined. Pour filling into 12 prepared muffin foil or paper cups. bake for an 15 minutes.
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Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add powdere xylitol gradually, and continue to whip until stiff peaks form. Spread meringue over each pie, sealing the edges at the crust.
Return to the oven at 175 and bake for 8-10 more minutes, or till merengues are golden brown