Sugar free, gluten free and dairy free, who says you can’t have your pie and eat it, too? Please note the amount of sweetener used will vary according to your choice in substitutes. If using a stronger sweetener or a liquid, your recipe might not yield the same results. As such, it is better to use a sweetener substitute that measures cup for cup like sugar. One-cup ramekins are the perfect size for servings, but they can be substituted for other small, oven-safe bowls. If you prefer to not bake the meringue and you possess a crème brulee torch, you can gently brown the meringue and refrigerate in lieu of baking (be careful not to set your head on fire if you think Final Net is a hair condiment to be used generously).
Preheat oven to 400 degrees Fahrenheit.
To make the filling (ingredients 1-6): Lightly beat egg yolks in small mixing bowl. Set aside.
Mix sweetener with xanthan in medium saucepan; slowly mix in water.
Cook over medium heat, stirring until mixture thickens and boils.
Boil, stirring for one minute (at this point mix in up to ¼ tsp more xanthan if needed).
Remove from heat and carefully add half of heated mixture to yolks. Stir to combine ingredients. Pour mixture back into saucepan.
Over medium heat, boil and stir another minute.
Remove from heat; stir in butter and lemon juice.
Pour into ramekins.
Prepare meringue (ingredients 7-10): Beat egg whites with cream of tartar at high speed in mixing bowl until frothy, about 2-3 minutes. Add sweetener, 1 Tbsp at a time, beating until stiff. Add vanilla and beat until stiff peaks form.
Spoon meringue hot pie filling, making sure to seal the edges of the custard with the meringue to keep from shrinking.
Bake 6-8 minutes or until meringue is just lightly browned.
Cool away from drafts and refrigerate.