Featured with the Meringue Cookie Recipes
A sweet and sour dessert that can cool you off any summer day.
Prep Time 10 minutesmins
Chill Time 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Servings 3servings
Calories 207kcal
Add lemon juice and cooled melted butter to the 3 yolks and blend until thick and creamy with an immersion blender.
With electric mixer on high, whip 3 egg whites. When they reach stiff peaks, add in the lemon keto chow and sweetener and mix until combined; whites will deflate, it’s ok.
Add the egg white mixture to the yolk mixture and blend together with an immersion blender until nice and creamy. Add to ramekins and refrigerate for at least one hour. You can eat as is or make meringue cookies below.
You can freeze for a couple of hours and eat frozen also.
Keyword Amanda Balle, lemon meringue keto chow
Photos by Sarah DeYoung
Nutrition Facts
No Bake Lemon Custard
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.