If you’re looking for an easy, healthy pie for spring or summer (hello, Easter and Mother’s Day!), this keto lemon meringue pie is it. You’d never know it’s low carb! The sugar-free lemon meringue pie has layers of keto lemon curd (modified to be thicker for a pie filling) and meringue (like my keto meringue cookies) for a creamy and sweet dessert that is also a show-stopper with its browned edges.
Is Lemon Meringue Pie Keto?
No, traditional lemon meringue pies are not keto friendly, as they are made with lots of flour and sugar! So, I made this keto lemon pie without sugar, so that we can enjoy it, too.
Ingredients You’ll Need
This section explains how to choose the best ingredients for keto-friendly lemon meringue pie, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Pie Crust:
Almond Flour Pie Crust – Follow the instructions for the sweet crust. If you need a nut-free option, use coconut flour pie crust instead.
Lemon Filling:
The filling in this low carb lemon meringue pie is a modified version of my keto lemon curd recipe, but made thicker to be suitable for a pie filling:
Egg Yolks – A crucial component for lemon curd, they make it thick and creamy. Use large eggs, and save the whites for the meringue (below).Unflavored Gelatin Powder – Gelatin is a natural thickener.Hot Water – Blooms the gelatin.Xanthan Gum – Another component that helps thicken the filling.Lemons – You’ll need both lemon juice and lemon zest. However, you’ll need zest from about 3 lemons and juice from about 4-6 lemons, so you could just get 3 and supplement the remaining juice with the bottled kind for convenience if you like.Besti Powdered Monk Fruit Allulose Blend – Like my sugar-free lemon curd, I only recommend Besti here because unlike other sugar alternatives (including erythritol and other brands of monk fruit sweetener), Besti dissolves completely and won’t crystallize. You can try other powdered sweeteners (check the sweeteners conversion chart), but most of them will crystallize and yield a gritty result.Sea Salt – Balances the sweetness.Butter – Adds flavor and also helps thicken. Make sure it’s unsalted.
Keto Lemon Curd – The lemon layer of this keto meringue pie is both sweet and tart in the best way, and includes egg yolks, gelatin powder, xanthan gum, lemon juice and zest, butter, and sweetener.
Meringue:
Egg whites – Save the egg whites from the lemon curd above, which utilizes the egg yolks.Besti Powdered Monk Fruit Allulose Blend – The same sweetener used in the filling above. This is my top choice for the same reasons as above.
How To Make Keto Lemon Meringue Pie
This section shows how to make lemon meringue keto pie, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Storage Instructions
Keep keto lemon meringue pie in the refrigerator for 2-3 days. Freezing the pie is not recommended, as the freezing and thawing process will change meringue texture.
More Keto Pie Recipes
If you like this sugar-free lemon meringue pie recipe, you might also like these other keto pie recipes: Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
