This Keto Lemon Meringue Pie is a delightful twist on the classic dessert, boasting a tangy lemon filling and a fluffy, sweet meringue topping—all without the carbs! Perfect for a special occasion or just because, this pie will satisfy your sweet tooth while keeping you on track with your keto lifestyle.
Tools You’ll Need to Make This Recipe a Success
- 9-inch pie dish
- Mixing bowls
- Whisk or electric mixer
- Rubber spatula
- Saucepan
Ingredient Checklist: Prepare for Deliciousness!
For the Crust:
- 1 ½ cups almond flour
- 1/4 cup granulated erythritol or preferred keto-friendly sweetener
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp salt
For the Lemon Filling:
- 3 large eggs, separated (yolks and whites)
- 1/2 cup granulated erythritol or preferred keto-friendly sweetener
- 1/2 cup fresh lemon juice (about 2-3 lemons)
- 2 tbsp lemon zest
- 1/4 cup unsalted butter
- 1 tsp vanilla extract
- 1 tbsp gelatin powder (optional, for thickening)
For the Meringue Topping:
- 3 large egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated erythritol or preferred keto-friendly sweetener
Follow These Steps to Keto Perfection
- Preheat the Oven
Preheat your oven to 350°F (175°C). - Make the Crust
In a mixing bowl, combine almond flour, erythritol, melted butter, egg, vanilla extract, and salt. Mix until a dough forms. Press the dough into the bottom and up the sides of a 9-inch pie dish. Prick the bottom with a fork to prevent bubbling. Bake for 12-15 minutes, or until lightly golden. Let it cool completely. - Prepare the Lemon Filling
In a saucepan over medium heat, whisk together the egg yolks, erythritol, lemon juice, lemon zest, and butter. Stir constantly until the mixture thickens, about 5-7 minutes. If using, sprinkle gelatin over the mixture, whisk until dissolved, and remove from heat. - Pour Filling into Crust
Pour the lemon filling into the cooled crust and spread evenly. Set aside to cool while you prepare the meringue. - Make the Meringue
In a mixing bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add erythritol while continuing to beat until stiff peaks form. The meringue should be glossy and hold its shape. - Top the Pie
Spread the meringue over the lemon filling, making sure to seal it to the edges to prevent shrinkage. Use a spatula to create peaks for a decorative look. - Bake
Bake in the preheated oven for 10-15 minutes, or until the meringue is lightly golden. Keep a close eye on it to prevent burning. - Cool and Serve
Allow the pie to cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing. Serve chilled.
Expert Tips for Making This Dish Even Better
- For Extra Flavor: Consider adding a pinch of salt to the meringue for depth of flavor.
- Thicker Filling: If you want a thicker filling, increase the gelatin to 2 tablespoons.
- Serving Suggestions: Serve with a dollop of whipped cream or a sprinkle of lemon zest on top.
How to Store Your Dish for Maximum Freshness
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Frequently Asked Questions
1. Can I use a different sweetener?
Yes, feel free to use your favorite keto-friendly sweetener. Just be sure to adjust the amount based on sweetness level.
2. Is there a way to make this dairy-free?
You can substitute the butter in the crust and filling with coconut oil or a dairy-free butter alternative.
3. Can I freeze this pie?
Yes, you can freeze the pie, but it’s best to do so without the meringue. Freeze the lemon filling in an airtight container and bake the meringue fresh when you’re ready to serve.
Nutrition Information (per serving, based on 8 servings)
- Calories: 220
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
- Protein: 5g
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