Keto Lemon Meringue Pie

This Keto Lemon Meringue Pie offers a tart and sweet flavor sensation with a buttery, flaky crust and a smooth, zesty filling topped with a light, toasted meringue. Perfect for satisfying your dessert cravings without compromising your ketogenic lifestyle.

Course Desserts

Cuisine American

Keyword keto dessert, Keto Lemon Meringue Pie, Low Carb Lemon Pie, Sugar-Free Meringue

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 310kcal

Equipment

9-inch pie plate
Mixing bowls
Saucepan
Whisk
Hand mixer or stand mixer

Ingredients

For the Crust:

1 ½ cups almond flour 168g / 5.9 oz
¼ cup coconut flour 30g / 1.06 oz
½ cup unsalted butter, melted 113g / 4 oz
1 tablespoon erythritol 12g / 0.42 oz
¼ teaspoon salt 1.5g / 0.05 oz

For the Filling:

1 cup water 240ml / 8.12 fl oz
1 cup erythritol 200g / 7.05 oz
5 large egg yolks
½ cup fresh lemon juice 120ml / 4.06 fl oz
1 tablespoon lemon zest 6g / 0.21 oz
¼ cup unsalted butter, cut into pieces 57g / 2 oz
½ teaspoon xanthan gum 1.5g / 0.05 oz

For the Meringue:

5 large egg whites
¼ teaspoon cream of tartar 0.6g / 0.02 oz
⅓ cup erythritol 67g / 2.36 oz

Instructions

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine almond flour, coconut flour, melted butter, erythritol, and salt. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes or until golden. Allow to cool.
Make the Filling: In a medium saucepan, combine water, erythritol, and lemon zest. Bring to a simmer over medium heat. In a separate bowl, whisk egg yolks and slowly temper them by adding a small amount of the hot mixture, whisking constantly. Pour the tempered yolks back into the saucepan, stirring continuously.
Thicken the Filling: Add lemon juice and xanthan gum to the saucepan. Continue cooking until the mixture thickens. Remove from heat and whisk in butter until fully incorporated. Pour the filling into the cooled crust.
Create the Meringue: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add erythritol and continue beating until stiff peaks form.
Assemble and Bake: Spoon the meringue over the lemon filling, spreading to the edges to seal. Bake for 15 minutes or until the meringue is golden brown. Turn off the oven and leave the pie inside to cool gradually for 1 hour to prevent the meringue from collapsing.
Chill and Serve: Refrigerate the pie for at least 3 hours before serving to allow it to set completely.

Notes

Ensure all ingredients, especially eggs, are at room temperature for best results.

The erythritol can be swapped for another keto-friendly sweetener if preferred.

Store leftovers in the refrigerator for up to 3 days.

The pie can also be frozen without the meringue topping for up to 1 month.

Nutrition