Mom cheats and uses Sherrif Lemon Pie Filling or buys a ready made Farmer's Market brand lemon meringue pie from the grocery store.  Here is a recipe that I got from the internet.  I can do without the crust if you can come up with the rest.

Lemon Meringue Pie Recipe (from Taste of Home)

OMG LOOK AT THE CARBS AT THE BOTTOM OF THE RECIPE!!!

8 ServingsPrep: 25 min. Bake: 15 min.Ingredients
1-1/2 cups sugar
6 tablespoons cornstarch
Dash salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons butter
1/3 cup lemon juice (about 3 lemons)
2 teaspoons grated lemon peel
1 pastry shell (9 inches), baked

MERINGUE:
3 egg whites, room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar
Directions
In a saucepan, combine sugar, cornstarch and salt. Stir in water. Cook and stir over medium-high heat until thickened. Reduce heat; cook and stir 2 additional minutes. Gradually stir in 1 cup of hot filling to egg yolks; return to saucepan. Bring to a boil. Cook, stirring constantly, for 2 minutes. Remove from heat. Stir in butter, lemon juice and peel. Pour hot filling into pastry shell.
For meringue, beat egg whites, vanilla and cream of tartar in a bowl at medium speed until soft peaks form. Add sugar gradually, 1 tablespoon at a time, beating on high until stiff and glossy. Immediately spread over pie, sealing edges to pastry.
Bake at 350° for 12-15 minutes or until meringue is golden. Cool. Store in refrigerator. Yield: 8 servings.


Nutrition Facts: 1 serving (1 piece) equals 382 calories, 12 g fat (5 g saturated fat), 92 mg cholesterol, 172 mg sodium, 67 g carbohydrate, trace fiber, 3 g protein.

Getting healthy is everyone's main goal!!   Everyone gets a **hug** today!

Maybe when reading labels just give a glance at the sodium content.  Maybe your low carb choices are high in sodium and you are retaining water.  And Doug, I'll disreguard the pooptzumom comments.  Hopefully you are referring to my dog and not me. 

I have been eating 16 to 20 net carbs per day, usually it's right around 20.  I also weigh myself every day and then average the week's weight on a chart.  Even though the dailies are up and down I do see a steady downward slope on the averages.  The weight on my Ticker is what my Monday weight is, not my weekly average.  More than the pounds it is my blood sugar and blood pressure that made a very quick change and are the most important thing that has happened since I started FTS.  I have been trying to walk 10,000 steps per day but have not done it every day.  I also have a note book and write down everything that I eat with the net carbs and add it up at the bottom.  In the beginning I was taking my blood sugar about 6 or 7 times per day and then could look at what I had eaten if my blood sugar was up and then try not to eat that on a regular basis.  It just helps me to visualize everything. 

I don't know what Doug thinks, but I don't think you should go down to 0 carbs per day because then you are not eating anything with nutritional value.  Maybe just increase your activity level a little will help give you that extra help.  Just a little at first and then increase over time.

Just keep plugging along, if you are feeling better and your inches are going down, something must be happening inside and your outside will catch up.  Keep at it and keep coming to us for moral support.
Good Luck! 

I'll try to upload the pictures.  The before pic was taken in July and the after is just 1 month later.

Umpa, your recipes all seem wonderful.  I have tried a few and can't wait to try more.  My (thin) mother and I were talking today and she was talking about a lemon meringue pie and kept saying how good this pie was, over and over, and now I want lemon meringue pie.  I had to tell her no more food discussions, she is giving me craves and I was doing so good not craving anything.  So instead of running out and buying a lemon meringue pie or making a "bad" one, I thought maybe you could help me plan ahead to make a FTS friendly one.  My sister makes a pie crust out of 2 cups of ground pecans and 2 tblsp. of butter, patted in a pie plate or spring form pan.  I thought this might be good idea for the crust unless you have another suggestion.   I will hold off on my crave hoping that you or someone else can help me out with a recipe.

Thanks!

Wow, that is great news!!  The health benefits of this lifestyle are amazing.  I love to hear it.  So happy for you both!!

Welcome Alex!  Yes this is a great support group.  Thursday will be 1 month that I have been on and am down 14 pounds and feel great.  Make sure you check out all of the great recipes everyone has posted.  It helps to have FTS friendly treats!