Keto Lemon Meringue Pie

This Keto Lemon Meringue Pie is a guilt-free indulgence! Bursting with zesty lemon flavor and topped with fluffy meringue, it’s perfect for any occasion.

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Prep Time 25

Cook Time 30

Total Time 55

Servings: 8 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

For the Pie:

1 keto graham cracker crust
2 batches keto lemon curd
2 large egg whites
1/2 cup sugar-free powdered sugar
1/4 teaspoon cream of tartar optional

Equipment

Mixing Bowls
Whisk or electric mixer
Pie Dish
Rubber spatula
Fine sieve

Method

Directions:

Step 1: Prepare the Keto Graham Cracker Crust. Preheat your oven to 350°F (175°C). If making your own crust, combine almond flour, melted butter, sweetener, and a pinch of salt in a bowl. Press into a pie dish and bake for about 10 minutes or until golden brown. Allow to cool completely.
Step 2: Make the Keto Lemon Curd. In a saucepan, whisk together egg yolks, lemon juice, lemon zest, and low-carb sweetener over medium heat until thickened (about 5-7 minutes). Stir in butter until melted, then strain through a fine sieve and let cool.
Step 3: Assemble the Filling. Pour the cooled lemon curd into the prepared crust, spreading it evenly.
Step 4: Make the Meringue. In a clean mixing bowl, add egg whites and cream of tartar (if using). Beat until soft peaks form, then gradually add powdered sugar until stiff peaks form.
Step 5: Top the Pie with Meringue. Spread meringue over the lemon curd, sealing edges. Create peaks and swirls for presentation.
Step 6: Bake the Pie. Bake at 350°F (175°C) for about 10-15 minutes until meringue is golden brown. Watch closely to avoid burning.
Step 7: Cool and Serve. Let cool at room temperature, then chill in the fridge for at least 2 hours before slicing.

Notes

For a stronger lemon flavor, add more lemon zest to the curd.
Experiment with different sugar substitutes like erythritol or monk fruit.
Ensure your mixing bowl is clean for the best meringue texture.