Keto Lemon Meringue Pie Recipe
This Keto Lemon Meringue Pie is a refreshing, tangy dessert with a fluffy, sweet meringue topping that satisfies your sweet cravings without the carbs! It's perfect for a special occasion or a keto-friendly treat any day.
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.