Hey there! Low carb ingredients have changed tremendously sine I wrote the recipe for the Keto Lemon Meringue Pie. So, I’ve updated it on April 4th 2021 and made it a lot simpler and a whole lot tastier (thanks to allulose).

This recipe includes more steps than the recipes that I usually post but it’s going to be worth every ounce of effort that you put into it.

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🥘Ingredients:

Pie Crust

• 1/2 Cup Almond Flour
• 1/2 Cup Coconut Flour
• 2 Tbsp Allulose
• Two tsp’s Psyllium Husk powder
• 2 large eggs
• 1/2 cup Butter (salted) cubed & VERY cold

Pie Filling

• 1 Cup Allulose

I have not tested other sweeteners in this version of lemon pie.

• 5 Eggs
• 1 Cup Lemon Juice Fresh is best. I used four lemons.
• 2-3 tbsp Lemon Zest I zested all four lemons and used what I had. This is a “to taste” type of ingredient.
• 1 tsp ground cardamom optional
• pinch salt
• 1 tsp vanilla extract
• 4 tbsp Butter cut in small pieces

* Meringue

• 4 Egg Whites
• 1/2 tsp Cream of Tartar
• 1/8-1/4 cup low carb sweetener *to taste (Allulose is superior to any other low carb sweetener when baking).

👨🏿‍🍳How to make the Lemon Pie:

Pie Crust

• Preheat oven to 350F

• Blend all of the pie crust ingredients together in a food processor until it’s the consistency of crumbs. It will look dry and this is normal. The butter should be COLD.

• Press into a pie plate, poke holes in the bottom with a fork and bake for 10-14 minutes. IMPORTANT: Let the crust cool completely before you fill it.

Keto Lemon Pie Filling

• Whisk lemon juice, lemon zest, eggs and allulose in a cold medium sized sauce pan. Forget what you know about tempering eggs. Start whisking and slowly heat on medium/low heat until the mix gets thick enough to coat the back of a spoon. Don’t stop whisking and make sure your getting around the edge of the pot too.
• Remove pan from heat and stir in butter. Once melted stir in vanilla, and salt. If the curd didn’t thicken enough to your liking, simply return to heat and cook a bit longer, stirring constantly (don’t stop), until it thickens enough to coat the spoon. It will thicken a bit in the fridge too.
• Taste for sweetness and adjust if needed. Let the filling cool for about 15 minutes before filling the pie or it will dissolve the nut based crust.
• If you are adding the meringue, move onto the next step.
• If you will be topping your pie with whipped cream, leave the pie in the fridge until cold and you are ready to serve.

• Let the pie filling cool for at least 15 minutes at room temp or put it in the fridge for 10 minutes to speed this up. * This is important.

If you don’t let the filling cool a bit, it will dissolve your delicate nut pie crust.

Meringue

• Whip the egg whites, cream of tartar and sweetener until stiff peaks form but do not over beat. I use a Kitchen aid for this step but a hand mixer will do the trick.

• Pour the egg white mix onto the top of the pie and spread out, taking care not to deflate the meringue. Make sure the edges are sealed.

• Bake @ 350F for 30 minutes or until it’s lightly golden brown and beautiful. Cool in the fridge until cold. About 3 hours (ish).

🍽️Equipment you’ll need to make the pie recipe:

• Large Mixing Bowl

I love these nested bowls for storage and the fact that they have lids makes them so convenient.

• Kitchen-Aid

You can always use a hand mixer if you don’t have a Kitchen-aid. But they are soooo nice.

• Pie Dish

A ceramic pie plate is a MUST for low carb baking. The metal pans will scorch the delicate nut flours and derail your pie.

📋Tips & FAQ’s:

• Make sure your butter is cold when making the pie crust.

This is a must for any pie crust, Keto or not. Leave it in the fridge until you are ready to cut it up and toss it in the food processor.

I actually use a Ninja blender. I have a food processor but its huge and a pain to clean.

The blender comes with different sized “pitchers” for making a variety of whatever it is you are making. Every part of my blender besides the motor is dishwasher safe so…it wins every time.

Plus, it was very inexpensive (another win).

• Pulse the ingredients until they are pea sized.

Don’t blend up the crust until its “uniform”. You want some pieces of butter in there making your crust flaky and light.

• Press the dough into the pie pan.

I used my knuckles and then the bottom of a glass to sort of even it out.

Press in pie crusts are one of my favorite perks of making Keto pie crusts…no more rolling out the dough. It’s never been one of my strengths.

Bake the crust and let it cool while you are making the pie filling.

It should be cool by the time you finish.

Pouring the filling into a hot pie crust will make it soggy and you’ll end up eating your pie with a spoon.

• Lemon zest is important to deepen the flavor of the filling.

The recipe lists 2-3 tablespoons of zest. I zested all four lemons and used however much I had because I love the sourness that it adds.

It’s a “to taste” type of ingredient.

• Ground cardamom is optional.

But you should use it if you have it. I can’t describe the flavor except for citrusy, and herbal.

Cardamom builds the pie’s flavor in complexity and whoever is lucky enough to share it with you will be left wondering what the secret ingredient is.

• What to do if you don’t have psyllium husk powder…

Buy some...just kidding.

But not really, buy some for future use because it blows xanthan gum out of the water.

I like psyllium husk powder because of the fiber and the texture. But, I know not everyone keeps it on hand. And, it’s not always readily available at a grocery store (yet).

You can use 2 teaspoons of arrowroot powder if necessary. (Even my grocery store in the sticks has it).

I really cant speak to how much xanthan gum to use because I don’t use it anymore. But, I bet it would work…I just cant help with the exchange rate.

Since I discovered how much easier psyllium husk powder works, tastes and the amazing health benefits it has…I have been using it exclusively in my baked goods as of late.

Tips if you will be making the meringue…

I really like my Lemon Pie with whipped cream. 

I have never been a huge fan of meringue but people like it. It keeps well in the fridge and travels well (Whipped cream DOES NOT).

And, it looks beautiful so I included meringue in this recipe and even put it on BOTH of my Lemon Pies.

Why did I make two pies?

Because I “over beat” the meringue on the first pie.

I beat the egg whites until they were foamy like a bowl full of dish washing liquid.

This is what happened….

Do you see that hollowed out dome of crunchy meringue like stuff?

Yep. It looked beautiful on the outside but I was pretty disappointed with the final product.

We still ate it…but a crunchy and super-sweet topping was not what I was going for.

It was okay because it was then that I realized it needed more thickener…and I was able to warn you about over beating the eggs.

(I have never had this happen before)

• This recipe calls for stiff peaks for the meringue…not foam.

It should look something like this.

• Just plop the egg whites on top of the filling and spread to the outside.

There is no graceful way to do this. If you have never made meringue, don’t worry.

You’ll get the hang of spreading it out pretty quickly.

Which is good because you don’t want to dilly-dally too much at this point. Don’t let the meringue deflate too much before you seal it up and get this baby in the oven.

• The peaks of the meringue should be a light golden brown.

Bake for 30-35 minutes or until browned and the meringue doesn’t jiggle when you wiggle the pie pan.

If you like the Keto lemon Pie you might like these too:

• Lemon Blueberry Muffins
• Strawberry Lemonade Tart
• Lemon Tartlets
• Low Carb Lemon Squares
• Lemon Poppy Seed Shortbread Cookies
• Orange Poppy Seed Madeleine’s
• Key Lime Cheesecake Bites

That’s it for the Keto Lemon Pie…

I hope you enjoy your lemon pie and please let me know in the comments below if you have any questions or super awesome additions!

Cheers!

Brandy

More Low Carb Recipes to Love:

• Easy Low Carb Flatbread
• Keto Sausage Pizza

The nutritional information for the Keto Lemon Pie is provided as a courtesy so that you can figure out your personal daily macros in a flash!

I am really careful about my calculations but since I am an actual person…please feel free to make your own calculations if anything ever looks off on this website or ANY website.

Thanks!

Brandy