Refreshing keto low carb lemon custard pie with meringue

Low Carb Lemon Custard Pie with Meringue

Course: Dessert
Cuisine: American
Keyword: low carb pies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 people
Calories: 165kcal
Author: Lisa MarcAurele
A simple low carb lemon meringue pie that's dairy-free, nut-free, and gluten-free. It's perfect for a special treat any time there's a craving for something a little sweet. 
Print Recipe


  • 1 coconut flour pie crust unbaked
  • 1 cup coconut milk canned
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon monk fruit drops or 1/2 cup sweetener plus 1/2 teaspoon lemon extract
  • 3 large eggs separated
  • 1 teaspoon glucomannan powder or 2-3 teaspoons of xanthan or guar gum
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/4 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.
  • 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.



Serving: 1slice | Calories: 165kcal | Carbohydrates: 8g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 97mg | Sodium: 161mg | Potassium: 69mg | Fiber: 2g | Sugar: 0g | Vitamin A: 345IU | Vitamin C: 2.1mg | Calcium: 16mg | Iron: 1.2mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.