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If there’s one dessert that feels like pure sunshine on a plate, it’s lemon meringue pie. The bright lemon filling, the sweet cloud-like meringue, the buttery crust — it’s the kind of dessert that instantly lifts your mood.
This Keto Lemon Meringue Pie gives you all of that classic flavor and texture… without the carbs. The filling is tangy and vibrant, the meringue is fluffy and slightly toasted, and the almond flour crust holds everything together perfectly. It looks stunning, tastes incredible, and fits seamlessly into your keto lifestyle.
Whether you’re hosting guests, celebrating a special moment, or just craving something sweet and refreshing, this keto pie is a showstopper every time.
My Personal Experience
I grew up loving lemon meringue pie, but once I switched to keto, the store-bought and traditional versions were no longer an option. After experimenting with ingredients and techniques, this version became the one.
The first time I made this keto version, I was shocked — in the best way.
The filling tasted bright and authentic.
The meringue baked beautifully golden.
The crust didn’t crumble apart.
It truly tasted like the real thing, but even better because it was guilt-free. I’ve served it countless times since, and no one believes it’s keto until I tell them.
Why You’ll Love This Keto Lemon Meringue Pie
✔ Bright, tangy lemon filling
Perfectly balanced sweetness and acidity.
✔ Fluffy, bakery-style meringue
Light, glossy, stable — toasts beautifully.
✔ Only 3g net carbs per slice
A satisfying dessert that fits keto macros.
✔ Easy to make
Simple steps, nothing complicated.
✔ Dairy-free options included
Coconut oil substitutes perfectly for butter.
✔ A showstopper dessert
Looks stunning with golden peaks and a vibrant filling.
Ingredients & Substitutions
For the Crust
Almond Flour — creates a buttery, crumbly base
Substitute: Coconut flour (use only ⅓ cup and add 1 more egg).
Granulated Erythritol — sugar-free sweetness
Substitute: Monk fruit or stevia blends.
Unsalted Butter — moisture & richness
Substitute: Coconut oil for dairy-free.
Egg — binds everything together
Substitute: Flax egg for vegan crust.
Vanilla Extract — flavor depth
Substitute: Almond extract.
Salt — enhances sweetness
Just a pinch.
For the Lemon Filling
Egg Yolks — create thickness & richness
Save the whites for meringue.
Granulated Erythritol — for sweetness
Substitute: Allulose (makes even silkier filling).
Fresh Lemon Juice — freshness & tang
Substitute: Lime juice for a citrus twist.
Lemon Zest — intensified lemon flavor
Optional but highly recommended.
Unsalted Butter — smooth, creamy finish
Substitute: Coconut oil for dairy-free.
Vanilla Extract — balances acidity
Gelatin Powder (Optional) — stabilizes the filling
Required for a firmer, sliceable pie.
For the Meringue
Egg Whites — fresh for best volume
Older eggs don’t whip as well.
Cream of Tartar — stabilizes meringue
Substitute: A few drops of lemon juice.
Granulated Erythritol — sweetens the meringue
Substitute: Powdered sweetener for smoother texture.
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👉 Unlock Weekly Plans & Recipe BundlesHow to Make Keto Lemon Meringue Pie
1. Preheat the Oven
Set to 350°F (175°C).
2. Make the Crust
- Combine almond flour, erythritol, melted butter, egg, vanilla, and salt.
- Mix until a soft dough forms.
- Press into a 9-inch pie dish (bottom + sides).
- Prick bottom with a fork to prevent rising.
- Bake 12–15 minutes until lightly golden.
- Cool completely.
3. Prepare the Lemon Filling
- In a saucepan, whisk together egg yolks, lemon juice, lemon zest, erythritol, and butter.
- Cook over medium heat, stirring constantly, until thickened (5–7 minutes).
- If using gelatin, sprinkle it in now and whisk until dissolved.
- Remove from heat and let cool slightly.
4. Fill the Crust
Pour the warm lemon filling into your cooled crust.
Spread evenly and set aside.
5. Make the Meringue Topping
- Beat egg whites and cream of tartar until soft peaks.
- Slowly add erythritol while beating.
- Continue beating until stiff, glossy peaks form.
6. Top the Pie
Spread the meringue over the lemon filling, sealing the edges to prevent shrinking.
Use a spatula to create decorative peaks.
7. Bake
Bake 10–15 minutes until the meringue is lightly golden.
Watch closely — it browns fast.
8. Cool & Chill
Cool at room temperature for 1 hour, then refrigerate at least 2 hours.
This helps the filling set beautifully.
Expert Tips for the Perfect Pie
✔ Use fresh lemon juice
Gives the best flavor and acidity.
✔ Seal meringue edges
Prevents the meringue from pulling away as it bakes.
✔ Don’t overbake
Golden, not brown — meringue burns quickly.
✔ Add extra gelatin for a firmer filling
Use 2 tbsp instead of 1 if you prefer a very thick filling.
✔ Chill before slicing
Otherwise the filling may be too soft.
Serving Suggestions
• Add lemon zest curls on top
• Serve with keto whipped cream
• Dust with powdered erythritol
• Add berries for color
• Pair with iced tea or black coffee
Storing Your Lemon Meringue Pie
Refrigerator:
Store in an airtight container for up to 3 days.
Freezer:
If freezing, freeze without meringue.
Meringue doesn’t thaw well — make it fresh when serving.
Frequently Asked Questions
1. Can I use a different sweetener?
Yes — use monk fruit, allulose, or stevia blends.
2. Can this be dairy-free?
Yes! Replace butter with coconut oil in both crust and filling.
3. Why did my meringue shrink?
It wasn’t sealed to the crust. Always press meringue to the edges.
4. Can I use bottled lemon juice?
Yes, but fresh gives a much brighter flavor.
5. My filling didn’t thicken — what happened?
It wasn’t cooked long enough or didn’t include gelatin.
Nutrition Information (Per Slice, 8 servings)
Calories: 220
Fat: 18g
Carbs: 5g
Fiber: 2g
Net Carbs: 3g
Protein: 5g
📌 Recipe Snapshot
Name: Keto Lemon Meringue Pie
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours
Total Time: ~2 hours 45 minutes
Servings: 8
Difficulty: Moderate
Texture: Tangy lemon filling + fluffy meringue + buttery crust
Net Carbs: 3g per slice
Best For: Celebrations, summer desserts, keto-friendly gatherings, weekend baking
Category: Keto desserts, low-carb pies, baking
Keto Lemon Meringue Pie Recipe
Equipment
- 9-Inch Pie Dish
- Mixing Bowls
- Whisk or electric mixer
- Saucepan
- Rubber spatula
Ingredients
For the Crust:
- Almond flour — 1½ cups
- Granulated erythritol — 3 tbsp
- Unsalted butter melted — 4 tbsp
- Egg — 1
- Vanilla extract — ½ tsp
- Salt — pinch
For the Lemon Filling:
- Egg yolks — 4
- Granulated erythritol — ½ cup
- Fresh lemon juice — ½ cup
- Lemon zest — 1 tbsp
- Unsalted butter — 3 tbsp
- Vanilla extract — ½ tsp
- Gelatin powder optional — 1–2 tbsp
For the Meringue:
- Egg whites — 4
- Cream of tartar — ¼ tsp
- Granulated or powdered erythritol — ¼ cup
Instructions
- Preheat the oven to 350°F (175°C).
- Combine almond flour, erythritol, melted butter, egg, vanilla, and salt in a bowl until a soft dough forms.
- Press the dough evenly into a 9-inch pie dish, covering the bottom and sides. Prick the bottom with a fork.
- Bake the crust for 12–15 minutes or until lightly golden, then let it cool completely.
- In a saucepan, whisk together egg yolks, erythritol, lemon juice, lemon zest, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens (5–7 minutes).
- If using gelatin, sprinkle it over the hot filling and whisk until dissolved, then remove from heat.
- Pour the warm lemon filling into the cooled crust and smooth the top.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Slowly add erythritol while beating until stiff, glossy peaks form.
- Spread the meringue over the lemon filling, sealing the edges to the crust to prevent shrinking.
- Bake for 10–15 minutes or until the meringue is lightly golden.
- Cool for 1 hour at room temperature, then refrigerate for at least 2 hours before slicing.
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