Keto Lemon Meringue Pie

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Last Updated on May 28, 2021 by Toya

Keto lemon meringue pie that tastes like the real thing! This easy sugar free lemon meringue recipe makes the perfect spring or summer pie to enjoy with the family! Made with just a few ingredients and 1.2 net carbs per serving, this lemon meringue pie is grain free, gluten free and so tasty!

Keto lemon meringue pie

If you love keto desserts then you’ll really enjoy this keto lemon pie made with a creamy lemon filling, crispy buttery pie crust and a meringue that is crispy on the outside and soft on the inside.

The citrusy and zesty pie is so flavorful and is a must try, especially if you love desserts.

But, before we get into the recipe, here are some burning questions you may have.

Keto lemon pie FAQs

How do you prevent the meringue on a lemon meringue pie from shrinking?

Shrinking happens when the meringue topping shrinks from the edges and exposes the pie filling. This can be easily avoided by spreading the meringue all over the crust and filling. Make sure the entire pie is covered.

Why is my lemon pie filling so runny?

If you find that your lemon pie filling is runny, then you did not use enough thickening agent in the recipe. You can use either cornstarch or xanthan gum to thicken the lemon pie filling recipe. For this recipe, 1/2 tsp xanthan gum was used. This thickening agent makes it easy to get the lemon pie filling thick and sturdy enough that you can easily cut through it once the pie is ready. Note that if you add too much your pie filling will be gelatinous and if you add too little, your filling will be runny. I’ve found the best results with 1/2 tsp of xanthan gum.

How do you prevent weeping in lemon meringue pie?

Weeping happens when a layer of moisture forms between the meringue and filling after chilling.  This can be avoided by ensuring that you use cream of tartar when making your meringue.

Ingredients to make keto meringue pie

The crust:

• 2 ½ cups almond flour
• 1/3 cup butter
• 3 tbsp powdered Erythritol

The filling:

• 1 cup water
• 1 cup Monk fruit Allulose blend
• 1 tbsp lemon zest, finely grated
• ¼ cup lemon juice
• 4 egg yolks
• ½ tsp xanthan gum
• 3 tbsp butter

Meringue:

• 4 egg whites
• ¼ tsp cream of tartar
• 1/3 cup Monk fruit Allulose blend

How to make keto lemon meringue pie

To start gather your ingredients and preheat the oven to 350F then follow the instructions below.

 

How to make keto pie crust

To make your low carb pie crust, combine the almond flour, powdered Erythritol, and butter in a bowl. Mix until everything is combined. 

Once this mixture is done, transfer it to a spring form pan or pie pan with removable bottom.

The keto pie crust should look like this before being baked and shaped into form:

 

Pour it into a dish. Then press this out with your hands going up the sides of the dish until it forms the shape of a crust like this:

Bake the almond flour pie crust for 7 minutes and set aside until the other components of the recipe are complete.

How to make keto lemon pie filling

To make the lemon pie filling, bring the water and sweetener to a boil in a saucepan over medium heat. Then add lemon juice and zest.

Once it simmers, whisk in egg yolks and simmer for 5 minutes or until thickened. Lastly, stir in the butter until the keto lemon filling is done. The butter will make this filling super silky with the perfect pie filling consistency. 

 

Next, grab your keto pie crust and pour the mixture into it. Place this into the refrigerator for between 2-8 hours for the best results. The lemon pie filling will set properly during this time. 

Also, make sure to cover the lemon filling directly with some plastic wrap so that a ‘skin’ doesn’t form on top of the pie while the filling is being chilled.

How to make the lemon meringue

This step is simple. To make the keto lemon meringue, beat the egg whites with cream of tartar and the Monk fruit Allulose blend until firm peaks form.

You can use a stand mixer to make this step even more easy.

Lastly, top the keto pie with the meringue and bake for 25 minutes at which point the keto friendly lemon pie should be golden brown on the top.

 

Cool the keto lemon meringue pie for 20 minutes, then transfer into the fridge and cool for at least 3 hours.

 

Slice and serve this yummy low carb lemon meringue pie. No one will be able to say no to it! 

How to store sugar free lemon meringue pie

This recipe is best eaten the same day, however if you have leftovers, you can store in your pantry lightly covered with plastic wrap (so as not the crush the meringue) or with a cake cover for up to a day. 

You can also store this low carb pie in a fridge for up to 2 days. Store in a suitable storing dish.

Storing the pie crust: The baked pie crust can be stored by freezing for up to a month. Leave it in the pie tin, wrap with freezer paper and place in the freezer. Once you’re ready to make the pie, simply unwrap, allow to thaw until it is at room temperature, add the filling and the meringue and bake for a few minutes. 

Can you freeze the entire keto meringue pie? It is not recommended to store the entire pie in a freezer. This is so because the pie filling is egg based and if frozen, the texture will be awful once thawed. 

Note: It is important that everything is at room temperature before baking.

Low carb lemon meringue pie nutrition

With a pie this good and this easy to make, you must be wondering the nutrition facts about this recipe. Normally lemon meringue pie has as much as 50 grams of carbs per piece, however, for this keto friendly recipe, there are only 188 calories and 1.2 grams of net carbs per serving. The nutrition data is as follows:

• Calories 188
• Total Fat 17.9g
• Saturated Fat 8.3g
• Cholesterol 112mg
• Sodium 117mg
• Total Carbohydrate 2.2g
• Dietary Fiber 1g
• Total Sugars 0.3g
• Protein 4.8g

More easy keto dessert recipes

Lemon meringue pies as amazing and so are these other keto desserts:

• Keto apple pie
• Keto blueberry muffins
• Keto death by chocolate cake
• No bake keto chocolate cheesecake