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:
- 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.