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If you’re looking for an easy, healthy pie for spring or summer (hello, Easter and Mother’s Day!), this keto lemon meringue pie is it. You’d never know it’s low carb! The sugar-free lemon meringue pie has layers of keto lemon curd (modified to be thicker for a pie filling) and meringue (like my keto meringue cookies) for a creamy and sweet dessert that is also a show-stopper with its browned edges.
Two key ingredients help this pie taste sweet and authentic (while keeping every bite low carb): Besti Powdered Monk Fruit Allulose Blend and Wholesome Yum Almond Flour. This sweetener dissolves seamlessly into the filling for a grit-free mouthfeel, while the finely-ground flour makes a deliciously buttery crust. You won’t miss the original if you use these ingredients!
Is Lemon Meringue Pie Keto?
No, traditional lemon meringue pies are not keto friendly, as they are made with lots of flour and sugar! So, I made this keto lemon pie without sugar, so that we can enjoy it, too.
Why You Need My Keto Lemon Meringue Pie Recipe
- Sweet, tart, and creamy flavor
- Smooth layers
- Made with simple, natural ingredients
- Just 15 minutes prep time
- Naturally gluten-free
- 3.3g net carbs per slice
Ingredients & Substitutions
Here I explain the best ingredients for my keto-friendly lemon meringue pie recipe, what each one does, and substitution options. For measurements, see the recipe card.
Pie Crust:
- Almond Flour Pie Crust – Follow the instructions for the sweet crust. If you need a nut-free option, use coconut flour pie crust instead.
Lemon Filling:
The filling in this low carb lemon meringue pie is a modified version of my keto lemon curd recipe, but made thicker to be suitable for a pie filling:
- Egg Yolks – A crucial component for lemon curd, they make it thick and creamy. Use large eggs, and save the whites for the meringue (below).
- Unflavored Gelatin Powder – Gelatin is a natural thickener.
- Water – Blooms the gelatin.
- Xanthan Gum – Another component that helps thicken the filling.
- Lemons – You’ll need both lemon juice and lemon zest. However, you’ll need zest from about 3 lemons and juice from about 4-6 lemons, so you could just get 3 and supplement the remaining juice with the bottled kind for convenience if you like.
- Besti Powdered Monk Fruit Allulose Blend – Like my sugar-free lemon curd, I only recommend Besti here because unlike other sugar alternatives (including erythritol and other brands of monk fruit sweetener), Besti dissolves completely and won’t crystallize. You can try other powdered sweeteners (check the sweeteners conversion chart), but most of them will crystallize and yield a gritty result.
- Sea Salt – Balances the sweetness.
- Butter – Adds flavor and also helps thicken. Make sure it’s unsalted.
- Keto Lemon Curd – The lemon layer of this keto meringue pie is both sweet and tart in the best way, and includes egg yolks, gelatin powder, xanthan gum, lemon juice and zest, butter, and sweetener.
Meringue:
- Egg whites – Save the egg whites from the lemon curd above, which utilizes the egg yolks.
- Besti Powdered Monk Fruit Allulose Blend – The same sweetener used in the filling above. This is my top choice for the same reasons as above.
Free Printable: Low Carb & Keto Food List
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How To Make Keto Lemon Meringue Pie
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make crust. Follow the instructions for either almond flour pie crust or coconut flour pie crust. Bake the crust, and you can make the lemon curd layer in the meantime.
- Whisk egg yolks. Separate the eggs (you’ll need the yolks for the filling and the whites for the meringue.) Whisk the yolks in a small bowl and set aside.
- Bloom gelatin. In a separate bowl, whisk water, gelatin, and xanthan gum together and set aside.
- Simmer. Combine lemon juice, zest, Besti, salt, and egg yolks to a saucepan and heat to to a gentle boil.
- Add gelatin. Whisk in the gelatin mixture, stirring constantly for 2-3 minutes to incorporate.
- Add butter. Add butter and stir until melted. Remove from heat.
- Pour and chill. Pour the lemon custard filling into crust. Cool at room temperature for an hour, then chill for at least 5-6 hours, or preferably overnight.
- Make meringue. Beat egg whites with an electric mixer or stand mixer until stiff peaks form. Add in Besti and continue mixing on high speed until it’s glossy and smooth.
- Top. Dollop the meringue over the lemon filling with a spoon. Smooth over the top, making swirls with back of the spoon.
- Broil. Place the keto lemon meringue pie under the broiler, until meringue is golden brown (or use a culinary torch).
- Chill. Cool completely and refrigerate for at least 4 hours before serving.
Storage Instructions
Keep keto lemon meringue pie in the refrigerator for 2-3 days. Freezing the pie is not recommended, as the freezing and thawing process will change meringue texture.
More Keto Pie Recipes
If you like this sugar-free lemon meringue pie recipe, you might also like these other keto pie recipes:
My Tools For This Recipe
- Pie Pan – This one is the perfect size for this recipe.
- Hand Mixer – Easily whip up the meringue layer with a hand mixer. You can also use a stand mixer instead if you prefer.
- Kitchen Torch – Optional, but this is the best way to get perfectly browned edges on the meringue.
Sugar Free Lemon Meringue Pie
By
Keto lemon meringue pie has layers of sweet flavor and just 3g net carbs! Learn how to make sugar-free lemon meringue pie with natural ingredients.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Pie Crust:
Lemon Filling:
Meringue:
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
Pie Crust:
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Preheat the oven to 350 degrees F (176 degrees C).
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Make the almond flour pie crust according to the instructions here. Set aside to cool completely.
Lemon Filling:
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In a small bowl, whisk the egg yolks and set aside. Save the egg whites for the meringue.
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In another small bowl whisk the water, gelatin, and xanthan gum. Set aside.
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In a large saucepan over medium heat, combine the lemon juice, lemon zest, Besti Powdered, salt, and whisked egg yolks. Bring the mixture to a simmer.
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Slowly whisk in the gelatin mixture. Whisk constantly for 2-3 minutes over medium heat.
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Add in the butter and stir until melted.
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Remove from heat and pour the lemon filling into the cooled pie crust. Let it sit at room temperature for 1 hour, then place the pie in the fridge overnight or for at least 5-6 hours.
Keto Meringue:
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Preheat the oven to Broil.
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Using a hand or stand mixer, beat the egg whites until stiff peaks form. Add Besti Powdered and continue mixing on high speed until the meringue is glossy and smooth.
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Place small dollops of the meringue on top of the lemon filling. Smooth over the top, making swirls with the back of a spoon.
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Place the keto lemon meringue pie under the broiler for 2-3 minutes, until the meringue is golden brown. Alternately, to achieve perfectly browned edges, you can use a blow torch.
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Keep refrigerated until ready to serve. Serve cold.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 slice, or 1/12th of entire pie
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Keto Lemon Meringue Pie
69 Comments
LaJuan
0Thanks for sharing this recipe. I want to make this for Thanksgiving but my mom has a nut allergy. Can this be made with another flour or with no crust? I make a crustless cheesecake by baking it using the double boiler method. Could this be done the same way?
Maya | Wholesome Yum
0Yes, you can make it using a coconut flour crust instead. Pick up coconut flour here to make it.
Jeff
0Thanks for a fab recipe! I thought everything went perfectly, but the filling went a bit granular which happened after it cooled (I tried some when still hot and it was fine). As I want to make it again, any ideas what I can do to ensure the filling is creamy not crunchy? The only change I made was using all monk fruit sweetener as I’m in Canada. Thanks!
Maya | Wholesome Yum
0Hi Jeff, I’m glad you liked the recipe! What you’re describing is crystallization, and this can happen with erythritol-based sweeteners (which includes most brands of monk fruit and stevia – check the ingredient list on the back)/ It won’t happen if you use powdered Besti, which you can order here. Hope this helps!
Sandi
0Hi Maya, what can I swap out xantham gum with? And are there benefits to using monkfruit as a sweetener compared with erythritol? Is it a 1 to 1 conversion with those sweeteners for this recipe? Love your recipes by the way!
Maya | Wholesome Yum
0Hi Sandi, I don’t recommend replacing the xanthan gum with anything, sorry. There are definitely benefits to using Besti over erythritol. The filling will likely crystallize and be gritty if you use erythritol.