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–+ servings

Keto Lemon Meringue Pie

This low carb and keto friendly lemon meringue pie is a showstopper dessert with tangy curd and fluffy toasted meringue. Perfect for satisfying your sweet tooth guilt free.
Keto Lemon Meringue Pie
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 248 kcal
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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
  • 2 Lemons, zested
  • 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

Equipment

  • 9-inch pie dish
  • kitchen torch

Instructions
 

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

Nutrition

Serving: 1servingCalories: 248kcalCarbohydrates: 5gProtein: 7gFat: 22g
Keyword keto lemon meringue pie, keto pie, low carb, sugar free dessert
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