Not only is this keto lemon meringue pie low-carb, it's dairy-free, nut-free, and gluten-free too. It's a delicious treat any time you're craving something a little sweet.
Although I've been staying away from sweets, I was looking for a new recipe to share for Easter. Since I've been wanting to create a low-carb lemon pie for a while, the timing was perfect.
What I came up with is a keto lemon meringue pie that's truly delightful! My favorite part is the lemon custard filling so next time I'm just going to make a batch of that.
You don't need a lot of ingredients for this low carb pie recipe.
I also love the taste of the lemon stevia drops that I used in the recipe. If you decided to use a plain sweetener instead, definitely add in some lemon extract or lemon rind to the sugar free lemon filling.
A granular sugar substitute is recommended for the meringue.
You'll need egg yolks for the lemon filling and egg whites for the meringue topping.
Any keto-friendly milk works in the pie filling. I like to use coconut milk but almond milk or a 50/50 mix of cream and water will work too.
I find the low carb custard needs a little thickener. You can use xanthan gum, guar gum, or glucomannon.
- Use a clean mixing bowl to beat egg whites. Even a little oil or yolk in thee bowl can prevent the whites from beating to stiff peaks.
- Cover the pie crust edges with a pie shield or aluminum foil. Keto pie crusts tend to burn easily so it's best to keep the edges covered.
This lemon meringue pie recipe comes together easily, especially if you've done some keto baking.
You can use either an almond flour or coconut flour based crust. You'll just need to prepare the dough and bake it in a pie pan.
Just combine the lemon filling ingredients together in a medium bowl with an electric mixer until well combined.
There's no need to make a hot lemon mixture. The custard bakes up right in the pie plate. Once the lemon filling ingredients are combined, just spread the mixture over the baked pie crust and bake until soft set.
While the lemon filling is baking, you can prepare the keto meringue. You just need to combine the egg whites with cream of tartar and granular sugar substitute until stiff peaks form.
Spread the keto meringue over the baked lemon filling being careful not to deflate the whites. Then use the back of a spoon to create peaks over the top. Bake until the meringue becomes golden brown.
You can use a low-carb lemon curd for the filling if you have a favorite recipe for it. Or try changing up the flavor by using lime instead of lemon. Just know that lime juice does have more carbs than lemon juice.
️ Serving suggestions
This pie is a great recipe to make in spring. It's been a favorite dessert at our family's annual Easter dinner after enjoying a keto glazed ham. If you like, you can serve it with a little ice cream or whipped cream.
Before sharing the low carb lemon meringue pie recipe, I wanted to go over a few questions people often ask.
A traditional pie can have 33 grams net carbs or more per serving. But this keto-friendly recipe has just 6 grams of net carbs per slice.
One of the most common problems with this dessert is that the meringue often leaks or spills out of the pie. This can be caused by a few different things, such as the filling not being thick enough, the meringue not being cooked long enough, or the pie being overfilled.
Lemon meringue pie does not need to be refrigerated. The lemon filling will keep for 2-3 days at room temperature. However, the pie will keep for about a week or more if refrigerated.
If you're looking for more keto dessert pies, be sure to check out these recipes:
- Lemon Coconut Pie combines the fresh tart lemon with sweet coconut in a classic custard pie.
- Low Carb Pecan Pie has a lot less carbs than the traditional Southern pie but it's just as tasty.
- Keto Peanut Butter Pie requires no baking so prep time is easily done in about 15 minutes.
- Crustless Coconut Custard Pie is a breeze to make as there no need to make a crust.
- Keto Key Lime Pie is a delicious citrus flavored dessert that's low-carb and nut free.
Keto Lemon Meringue Pie
- 1 coconut flour pie crust unbaked
- 1 cup coconut milk canned
- ¼ cup lemon juice
- ⅔ teaspoon lemon stevia drops or ½ cup sweetener plus ½ teaspoon lemon extract
- 3 large eggs separated
- 1 teaspoon glucomannan powder or 2-3 teaspoons of xanthan or guar gum
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- ¼ cup low carb sugar substitute
- Bake pie crust at 400°F for 10 minutes. Set aside.
- In medium mixing bowl, blend coconut milk, lemon juice, lemon monk fruit, 3 egg yolks, and glucomannon with electric mixer.
- Spread filling into baked pie crust. Shield edges with foil or a pie shield and bake at 350°F for about 10 minutes or until custard is soft set.
- In a clean mixing bowl with clean beater, whip the 3 egg whites with the vanilla extract and cream of tartar at medium speed until soft peaks form. Gradually add the low carb granular sweetener a little at a time on high speed until stiff glossy peaks form.
- Spread over lemon filling and make several peaks with the back of a spoon.
- Bake at 350°F for 10 minutes. Cool on rack before refrigerating.
Notes 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.
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First published on April 2, 2018. Post updated on March 25, 2022, with additional recipe information and new photos.