Gluten-Free No-Bake Mini Lemon Meringue Pies

These delicious gluten-free lemon tarts are perfectly tart, and surprisingly light making them a delicious and healthy Easter treat! Made with a low-carb pie crust thanks to Keto & Gluten Free Crumbs and filled with a lemony whipped cream we bet you can't eat just one!

 

Gluten-Free, Keto

Makes 20

Ingredients

For the crust

1⅓ Cup keto cracker (crunched)

⅓ Cup melted ghee

½ Teaspoon Vanilla Extract

For the whipped lemon filling

1 Small Package Gelatin

¼ Hot Water

¼ Cup Lemon Juice

1 Tablespoon Lemon Zest, plus more for topping

1 Cup Whipping Cream (Earth’s Choice Organic Guar-Free Coconut Cream works great, premade as per instructions on package)

1-2 Teaspoons Stevia, or sweetener of choice, to taste

1 Teaspoon Vanilla Extract

Directions

1. Line 2 mini muffin tins with 20 muffin liners. You can do this batches if necessary.

2. In a food processor, combine the keto & gluten free crumbs, ghee, and vanilla extract. Process until fully combined, then add 1 heaping tablespoon to each liner. Firmly press the mixture down and up the edges to create a crust. Refrigerate to set.

3. Dissolve the gelatin in ¼ cup of hot water, then add the lemon juice. Set in the refrigerator to cool. Add the whipping cream to a mixing bowl with the stevia. Whip, using a handheld mixer for 5-6 minutes⁠ — or until stiff peaks form. Add the lemon-gelatin mixture, zest, and vanilla during the last minute of mixing.

4. Add a dollop of whipped cream to fill each chilled graham cracker crust. Set in the fridge until ready to serve. The gelatin will set the whipped cream, making it a fluffy mousse texture. Serve and enjoy!