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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.
My Personal Experience
I’ve been a fan of lemon meringue pie for years, but finding a low-carb version that actually tasted like the real deal was a game-changer. This Keto Lemon Meringue Pie is spot on with its bright lemony filling and soft, sweet meringue. When I first made it, I was impressed with how easy it was to make from scratch. The crust holds up perfectly, and the meringue bakes to a golden perfection that looks like it came from a bakery. I’ve made this several times since, and it’s become a favorite treat to share with friends and family who are also on a keto journey. The flavor combination of tangy lemon and sweet meringue is just irresistible!
Why You’ll Love This Keto Lemon Meringue Pie
• Tangy lemon filling with a sweet, fluffy meringue
• Low-carb, keto-friendly dessert
• Dairy-free option available
• Easy to make and delicious
• Refreshing, perfect for any occasion
Ingredients & Substitutions
For the Crust
• Almond flour – A low-carb flour that creates a nice, crumbly crust. You can substitute with coconut flour, but you’ll need less.
• Granulated erythritol – A keto-friendly sweetener, but you can also use stevia or monk fruit sweetener.
• Unsalted butter – Adds richness to the crust, or you can use coconut oil as a dairy-free option.
• Egg – Holds the crust together, though you can substitute with a flax egg for a vegan version.
• Vanilla extract – For a hint of sweetness, or swap with almond extract.
• Salt – Just a pinch to balance the sweetness of the crust.
For the Lemon Filling
• Eggs – Separate the yolks and whites; use large eggs for better results.
• Granulated erythritol – The same sweetener used in the crust, or substitute with another keto sweetener.
• Fresh lemon juice – Best for a vibrant flavor; bottled lemon juice can work in a pinch, but fresh is always better.
• Lemon zest – Adds extra citrusy flavor. You can substitute with lime zest for a different twist.
• Unsalted butter – Rich and creamy, or use coconut oil for a dairy-free option.
• Vanilla extract – Adds depth to the filling.
• Gelatin powder – Optional but will help thicken the filling. You can skip it for a softer texture.
For the Meringue Topping
• Egg whites – Use fresh eggs for the best meringue texture.
• Cream of tartar – Helps stabilize the meringue, but can be omitted if needed.
• Granulated erythritol – For sweetness; you can substitute with powdered stevia if preferred.
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.
Tools You’ll Need
• 9-inch pie dish – To bake and serve the pie.
• Mixing bowls – For preparing the crust, filling, and meringue.
• Whisk or electric mixer – To beat the meringue to stiff peaks.
• Rubber spatula – To spread the meringue and ensure even distribution.
• Saucepan – For cooking the lemon filling.
Nutrition Information (per serving, based on 8 servings)
- Calories: 220
- Fat: 18g
- Carbohydrates: 5g
- Fiber: 2g
- Net Carbs: 3g
- Protein: 5g
Keto Lemon Meringue Pie Recipe
Equipment
- 9-Inch Pie Dish
- Mixing Bowls
- Whisk or electric mixer
- Saucepan
- Rubber spatula
Ingredients
For the Crust:
- 1 1/2 cups almond flour
- 1/3 cup granulated erythritol
- 1/4 cup unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
For the Lemon Filling:
- 4 large eggs (separate yolks and whites)
- 1/3 cup granulated erythritol
- 1/2 cup fresh lemon juice
- 1 tbs lemon zest
- 1/4 cup unsalted butter
- 1/4 tsp vanilla extract
- 1 tsp gelatin powder (optional)
For the Meringue Topping:
- 4 egg whites
- 1/4 tsp cream of tartar (optional)
- 1/4 cup granulated erythritol
Instructions
- Preheat your oven to 350°F (175°C).
- For the crust: In a mixing bowl, combine almond flour, erythritol, melted butter, egg, vanilla extract, and salt. Mix until a dough forms. Press it into a 9-inch pie dish and prick the bottom with a fork. Bake for 12-15 minutes, until lightly golden. Let cool.
- For the filling: In a saucepan over medium heat, whisk together egg yolks, erythritol, lemon juice, lemon zest, and butter. Stir until thickened (about 5-7 minutes). If using gelatin, add it and whisk until dissolved. Remove from heat.
- Pour the lemon filling into the cooled crust and set aside.
- For the meringue: In a mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add erythritol and continue beating until stiff peaks form.
- Spread the meringue over the lemon filling, sealing it at the edges. Bake for 10-15 minutes, until golden.
- Let the pie cool for 1 hour at room temperature, then refrigerate for at least 2 hours before slicing.
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