Keto Lemon Meringue Pie (Sugar-Free Lemon Meringue Pie)

Overhead shot of baked sugar-free lemon meringue pie with dark blue cloth and lemons to the left.

1.8 from 5 votes

A classic sweet and tart classic pie made keto. This sugar-free lemon meringue pie is an easy recipe made with a simple lemon curd and low carb crust.

Prep Time30 mins

Cook Time15 mins

Chilling3 hrs

Total Time3 hrs 45 mins

Course: Dessert

Cuisine: Keto, Low Carb, sugar-free

Keyword: Keto Lemon Meringue, Keto Lemon Meringue Pie, Sugar-Free Lemon Meringue Pie

Servings: slices

Calories: 199kcal

Author: Lindsay

Ingredients

1 batch of low carb pie crust

Keto Lemon Curd

3/4 cup lemon juice
3 large eggs yolk (use the separated egg whites for the meringue topping below)
1/3 cup powdered erythritol
1 Tablespoon arrowroot powder
1/8 teaspoon stevia powder
1 Tablespoon lemon zest

Meringue Topping

3 egg whites ,
1/2 teaspoon cream of tartar

Instructions

Prepare low carb crust according to instructions. Press dough into a oiled pie or tart pan. Bake for 325 degrees F for 15minutes.
Prepare lemon curd by placing a small pot over medium-low heat. Add lemon juice and heat until lukewarm.
In a medium sized mixing bowl whisk together egg yolks, powdered erythritol, arrowroot powder, stevia powder and lemon zest. Whisk the warm lemon juice into the egg mixture to temper the eggs, keep whisking until all the juice is incorporated.
Return the entire back of lemon curd to the pot and heat over medium heat, whisking at a medium pace. (NOTE: The trick to a good custard is continuous stirring. Not fast like scrambling eggs, but not so slow that things bubble or boil.)
Continue stirring until the sauce thickens (about 3-5 minutes). Once thickened, pour the lemon curd into the prepared pie crust and place uncovered in the fridge for at least 2hours to stiffen and cool.
Prepare your meringue topping by beating egg whites in a medium bowl with cream of tartar until egg whites are glossy and form stiff peaks.
Spoon meringue onto top of pie dab to create peaks for browning. Set under a high heat broiler for a few minutes, turning occasionally to get an even cook. Watch carefully as you want to the meringue to toast but not burn. Once it reaches your desired consistency. Allow to chill in the refrigerator for another hour before serving.

Nutrition