Keto Lemon Meringue Pie

If you think going keto means giving up desserts like lemon meringue pie, I have great news for you. This version is completely low carb and tastes just as good as the original.

The crust is made with almond flour instead of regular flour, so it’s grain free and has that perfect buttery crunch. The lemon curd is tangy, smooth, and rich without any added sugar.

And then there’s the meringue on top. It’s light, fluffy, and toasted golden brown. Honestly, it looks and tastes like the real deal.

This keto lemon meringue pie is great for holidays, dinner parties, or anytime you just want a proper dessert without the carbs. Nobody will guess it’s sugar free.

It does take a few steps to put together, but each one is simple. If you can stir a pot and whip some egg whites, you can make this pie.

Why You’ll Love This Recipe

It Tastes Like the Real Thing – The tangy lemon curd and fluffy meringue taste just like a classic lemon meringue pie without the carbs.

Zero Grain Crust That Actually Works – The almond flour crust holds together perfectly and gets golden and buttery after a quick bake.

No Eggs Go to Waste – The yolks go into the lemon curd and the whites become the meringue so every part of the egg is used.

Recipe Ingredients

For the Crust

• 1 1/2 cups Almond Flour
• 3 tbsp Butter, melted
• 2 tbsp Powdered Erythritol
• 1/4 tsp Salt

For the Lemon Curd

• 4 large Egg Yolks
• 1/2 cup Fresh Lemon Juice
• Zest of 2 Lemons
• 1/3 cup Granular Erythritol
• 1/4 cup Butter, cut into cubes
• 1/2 tsp Xanthan Gum

For the Meringue

• 4 large Egg Whites
• 1/4 tsp Cream of Tartar
• 1/3 cup Powdered Erythritol
• 1/2 tsp Vanilla Extract

How To Make

Step 1

Preheat oven to 350F. Mix the almond flour, melted butter, powdered erythritol, and salt until it forms a crumbly dough. Press it firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 to 12 minutes until lightly golden. Set aside to cool.

Step 2

While the crust bakes, make the lemon curd. Whisk the egg yolks, lemon juice, lemon zest, and granular erythritol together in a medium saucepan over medium-low heat.

Cook, stirring constantly, for 6 to 8 minutes until the mixture thickens enough to coat the back of a spoon. Sprinkle in the xanthan gum while whisking to thicken it further.

Step 3

Remove the curd from heat and whisk in the cubed butter one piece at a time until melted and incorporated. The curd should be smooth, thick, and glossy. Pour it into the cooled crust and spread evenly. Set aside while you make the meringue.

Step 4

Beat the egg whites and cream of tartar in a clean bowl on medium speed until soft peaks form. Gradually add the powdered erythritol one tablespoon at a time, beating on high between additions. Add vanilla extract and continue beating until the meringue is thick, glossy, and holds stiff peaks.

Step 5

Pile the meringue on top of the lemon curd, making sure it touches the crust edges all the way around to seal. Use the back of a spoon to create decorative swirls and peaks.

Step 6

Bake at 350F for 8 to 10 minutes until the meringue tips are golden brown. Alternatively, use a kitchen torch to brown the peaks for even more visual impact.

Step 7

Let the pie cool to room temperature, then refrigerate for at least 3 hours before slicing so the curd sets completely.

Tips

Keep the Bowl Completely Dry for the Meringue

Even a tiny drop of water or grease in your bowl will stop the egg whites from whipping up properly. Before you start beating them, wipe the bowl and the beaters with a paper towel or a clean cloth to make sure they’re totally dry.

Also, when you separate the eggs, be really careful not to get any yolk into the whites. Even a small streak of yolk will ruin the meringue because the fat prevents the whites from holding air.

A good trick is to separate each egg over a small bowl first, then transfer the clean white into your mixing bowl. That way if you break a yolk, you only lose one egg white instead of all four.

Sprinkle the Xanthan Gum Slowly

Xanthan gum clumps up instantly if you dump it in all at once. You’ll end up with little gel balls in your lemon curd that are almost impossible to whisk out.

The best way is to sprinkle it in very slowly while whisking constantly, almost like you’re dusting it over the surface. This gives each tiny bit time to dissolve before the next bit hits the curd.

If you do end up with a few small clumps, you can push the curd through a fine mesh strainer before pouring it into the crust.

Don’t Rush the Lemon Curd

Keep the heat at medium-low and stir the whole time. If the heat is too high, the egg yolks will scramble and you’ll get little bits of cooked egg throughout the curd instead of a smooth, silky texture.

You’ll know it’s done when you can drag a line through the curd on the back of a spoon and the line holds without running back together. It takes patience, but this step makes or breaks the whole pie.

More Recipes

• Low Carb Lemon Bars
• Keto Coconut Cream Pie
• Low Carb Key Lime Cheesecake Bars
• Low Carb Creme Brulee
• Keto Lemon Blueberry Pound Cake

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is really recommended here because it gives the curd a bright, clean flavor that bottled juice just can’t match. Bottled lemon juice often has a slightly bitter or flat taste that becomes more noticeable in a simple filling like this.

If you absolutely have to use bottled, the recipe will still work, but the flavor won’t be as vibrant. The fresh lemon zest will help compensate a little, so definitely don’t skip that part.