Keto Lemon Meringue Pie

Low Carb Lemon Meringue Pie Recipe Keto gluten free dessert

I LOVE LEMON PIE! It's refreshing and just tastes like Summer. This is a great recipe for a special occasion or after a savory meal. You can make this with or without the meringue. I would say this low carb treat takes a modicum of kitchen skills but anyone can pull it off if you follow the instructions.

Edit: I Have been getting comments about the filling not thickening in the fridge. IT MUST THICKEN IN THE PAN. IT WILL NOT FIRM UP IN THE FRIDGE. Forget what you know about regular baking ;).

Course Dessert

Cuisine American, keto dessert, low carb dessert

Keyword keto dessert, keto lemon merigue pie, Low carb lemon merigue pie

Prep Time 30

Cook Time 30

Cooling Time 5

Total Time 1

Servings Slices

Calories 193kcal

Author Brenna Ring

Equipment

Ingredients

Pie Crust

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

Pie Filling

1 Cup Allulose
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 (see notes in post)

Instructions

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.

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. Taste for sweetness and adjust if needed.
Let cool for 15 minutes BEFORE YOU POUR IT into your pie crust.
If you are adding the meringue, move onto the next step once you pour the filling into the crust.
If you will be topping your pie with whipped cream, leave the pie in the fridge until cold and you are ready to serve.

Meringue

Let the pie filling cool for at least 15 minute or until it's room temp before pouring into the crust or put it in the fridge for 10 minutes to speed this up. ( I know I already said this but it's important).
Please see tips in the post if you want to know why this is important.
Whip the egg whites, cream of tartar and sweetener until stiff peaks form but do not over beat. *see tips in post
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).

Notes

Top this pie with meringue or Keto Whipped Cream.

The nutritional information is based on 12 slices of pie.

Nutrition