This Keto Lemon Meringue Pie is a hit at every family function and get-together! It ties together old school, home-cooked tastes with a keto-friendly twist. Keto Lemon Meringue Pie – You must try this recipe.
I truly believe these are the best Keto Lemon Meringue Pie I have ever made. In addition, at only 2.9g net carbs, they will keep you on track while not being deprived at all!
This is a low carb take on a decadent classic pie. It’s a bit fussy to make because of the whipped meringue topping, but it’s worth it for the final result.
These little deconstructed Keto Lemon Meringue Pie are incredible.
If you like this, you can try similar recipes:
- Luscious Caramel Pecan Pie
- Keto Chocolate Silk Pie
- No-Bake Keto Grasshopper Pie
- Keto Chocolate Coffee Cheesecake Pie
- Low Carb Pumpkin Cheesecake Pie
- Low Carb No Bake Chocolate Peanut Butter Pie
- Low Carb Lemon Custard Pie
- Low Carb Black Bottom Pie
- Low Carb Peanut Butter Pie
- Low Carb Strawberry Mousse Pie
- Low Carb Coconut Cream Pie
- Low Carb Chocolate Pie
- Low Carb Chocolate Mousse Pie with Peanut Crust
- Low Carb Lemon Coconut Custard Pie with Coconut Milk
Let us know if you liked this recipe. Try the other keto / low-carb recipes as well!
Keto Lemon Meringue Pie
Course: DessertCuisine: American12
servings20
minutes20
minutes231
kcalThis Keto Lemon Meringue Pie is a hit at every family function and get-together! It ties together old school, home-cooked tastes with a keto-friendly twist.
Ingredients
- Almond Flour Crust:
1 recipe Low Carb Almond Flour Pie Crust
- Lemon Filling:
1 cup Water
1 tbsp Lemon zest
1/3 cup Lemon juice
4 large Egg yolks
1/2 tsp Xanthan gum
3 tbsp Butter
- Meringue:
4 large Egg whites (room temperature)
1/4 tsp Cream of tartar
Directions
- Make Low Carb Almond Flour Pie Crust according to the instructions here.
- Preheat oven to 350 degrees F (176 degrees C). Separate egg yolks and egg whites into two separate bowls.
- Lemon Filling:
- In a medium saucepan, combine water, Swerve Sweetener, and lemon zest, and bring to a boil over medium heat. Remove from heat and let cool slightly.
- Whisk in egg yolks slowly and return saucepan to medium heat.
- Simmer for 3-5 minutes, until filling starts to thicken. Remove from heat.
- Add 1 teaspoon of butter at a time, waiting until melted before adding more. Whisk in lemon juice and xanthan gum until dissolved, and pour into pie crust.
- Meringue:
- Beat egg whites and cream of tartar using a hand or stand mixer, until stiff peaks form. Slowly fold in Swerve Sweetener until well mixed.
- Add the meringue to the top of the pie in small dollops. Smooth over the top, making swirls with the back of a spoon.
- Bake for 20-25 minutes, until meringue is golden brown.
- Allow pie to cool for 20 minutes then refrigerate for 4 hours before serving.
Notes
- Net carbs: 2.9g.
- Prep and cook time does not include time to make the pie crust!
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only.
We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Thank you for understanding!
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Great recipe, thank you. 🙂