For the pot pie, beat the egg whites with the salt. As soon as it becomes stiff, add some of the xylitol and stir it in. Set aside.
Cream the soft butter with the remaining xylitol, adding the yolks one at a time so that the mixture does not curdle. Stir in the grated lemon zest and the curd.
Once the mixture is smooth, fold in the pear and peach cubes. Now carefully fold in the beaten egg whites and pour into a cake ring.
Bake in the preheated oven, in the lower sliding shelf at 160°C convection oven for about 1 hour. If the cake gets too dark, cover it with aluminum foil.
Preparation Tip:
A pot pie where diabetics are also allowed to nibble.
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