I have rather few childhood memories. Most of them involve food, which I suppose is quite unsurprising. I recall my mom making Malva Pudding, Carrot Cake, Banana Loaf, Lemon Meringue and Peppermint Crisp Tart. My sister’s favourite was Lemon Meringue and mine was Peppermint Crisp Tart. My mom’s favourite was, and still is, Carrot Cake. Since removing cane sugar from my diet, my palate has changed, and I cannot tolerate incredibly sweet desserts anymore. Even low carb recipes that I make from blogs and cookbooks, I use half the quantity of sweetener – and at times it is still too sweet for me.

I once tried making a Low Carb Peppermint Crisp Tart. When I tasted it, I knew that the flavour profile was very similar to the classic version I had as a child. I also immediately realised that I simply no longer enjoy the flavour, or the level of sweetness. For those who have not heard of Peppermint Crisp Tart – it is a South African Dessert. I believe that my mom makes it best, and it is ridiculously simple. The base is made of crushed Tennis Biscuits and melted Butter. The filling is a tin of caramel and a tin of thick cream (these have become hard to come by) with half a slab of Peppermint Crisp Chocolate grated and mixed in. the other half of the slab is grated over the top of the Tart. That’s it. Into the fridge it goes to set. When I was a kid, I used to eat caramel straight out the tin, so this was dessert heaven for me.

I came across Lemon Meringue Recipes on a few of the Low Carb Blogs that I follow, and the idea of making Lemon Curd (I love lemon) and making Meringue – intrigued me immensely. The first time that I made a Lemon Meringue, it came out wonderfully. I followed the recipe – until the curd became clumpy – at which stage I spontaneously deviated from the recipe in an attempt to save the curd. I still cannot remember what I did. Whatever my alterations were – resulted in a gloriously tart, creamy, scrumptiously wonderful lemon meringue.

I tried replicating the incredible lemony masterpiece, however, my attempts were in vain. I would make the crust. I would make the curd and pour it over the crust. I would make the meringue and spoon it over the curd. Into the oven it went. Then out the oven and left to cool. Once cooled, into the fridge it went. Sometimes the curd did not set properly and it made the crust soggy. Sometimes the curd set too hard. Sometimes it was too sour, sometimes too sweet. Sometimes liquid egg white would seep out the meringue.

Eventually I decided to keep each component separate. So I made lemon curd and put it in the fridge. I made meringue, and put it in the fridge. The next day, I roughly chopped a handful of activated almonds, and toasted another handful coconut chips. I took a large wine glass and layered the components. I took a bite. It was bliss. Pure sweet ‘n sour creamy, fluffy, crunchy bliss. The perfect Lemon Meringue.

Lemon Meringue

Recipe Adapted from https://ketodietapp.com/Blog/lchf/low-carb-lemon-meringue-parfaits

Lemon Curd Ingredients:

• 6                                  Egg Yolks
• 4 Tbsp                        Xylitol
• 1/3 Cup                     Lemon Juice
• 100 g                          Butter (Lightly salted or Unsalted)
• 1 tsp                            Gelatine Powder
• 2 Tbsp                        Water

Method:

1. Place yolks, xylitol and lemon juice in a glass bowl over a pot of simmering water.
2. Whisk for about 10 min until thickened.
3. Dissolve gelatine in water for 2 min, then add to egg mix. Whisk.
4. Add butter and whisk to dissolve.
5. Remove from the heat.
6. Submerge the bowl halfway into another bowl filled with ice water – to cool quickly.
7. Place in the fridge to set – I leave it overnight.

Meringue Ingredients:

• 6                                  Egg Whites
• ½ tsp                          Apple Cider Vinegar
• Pinch                         Maldon Salt
• 3 ½ Tbsp                  Xylitol
• ¾ tsp                          Vanilla Extract

Method:

1. Whisk whites until frothy.
2. Add salt and vinegar.
3. Whisk until soft peaks form.
4. Continue whisking while adding xylitol, 1 Tbsp at a time.
5. Add extract.
6. Whisk till stiff peaks form.

To compile:

Simply layer roughly chopped almonds and toasted coconut chips, then curd, then meringue. Repeat. Done.