Keto Lemon Meringue Pie – Bright, Zesty, and Low-Carb
This Keto Lemon Meringue Pie brings classic bakery vibes without the sugar crash. It’s bright, creamy, and sweet-tart—the kind of dessert that makes a weeknight feel special. You still get a tender crust, silky lemon filling, and fluffy meringue, just made with smart low-carb swaps.
If you’ve missed lemon desserts on keto, this one tastes like a true treat. Serve it chilled and watch it disappear.
Ingredients
Method
- Prep the oven and pan. Heat the oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter.
- Make the crust. Stir 2 cups almond flour, 3 tablespoons sweetener, and a pinch of salt. Mix in 5 tablespoons melted butter and 1/2 teaspoon vanilla. Press the mixture firmly into the pie dish, going up the sides.
- Blind-bake. Bake the crust for 10–12 minutes until lightly golden at the edges. Let it cool on a rack.
- Zest and juice the lemons. You’ll need about 1/2 cup fresh lemon juice and 1–2 tablespoons zest. Avoid the white pith; it’s bitter.
- Bloom gelatin (optional but recommended). Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let it sit while you start the curd.
- Make the lemon curd. In a saucepan, whisk 4 egg yolks + 2 extra yolks with 2/3 cup sweetener, lemon juice, zest, and a pinch of salt. Cook over medium-low heat, whisking constantly, until thickened and just steaming (about 170–175°F). Do not boil.
- Finish the filling. Remove from heat. Whisk in 4 tablespoons butter, 2 tablespoons heavy cream, and the bloomed gelatin until smooth. Taste and adjust sweetness or acidity as needed.
- Fill the crust. Pour the warm curd into the cooled crust. Smooth the top. Let it cool to room temperature, then chill 45–60 minutes to help it set before topping.
- Start the meringue syrup. In a small saucepan, combine 1/2 cup allulose with 2 tablespoons water. Heat without stirring until it reaches a rapid simmer. If using a thermometer, aim for about 235–240°F (soft-ball stage). Keep it hot.
- Whip the egg whites. In a clean bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Stream in the syrup. With the mixer running on medium, slowly pour the hot syrup down the side of the bowl into the whites. Increase to high and whip until glossy, stiff peaks form and the bowl feels just warm. Beat in 1 teaspoon vanilla.
- Top the pie. Spoon meringue over the chilled filling, spreading it to seal against the crust edge. Create swirls with a spatula.
- Toast the meringue. Use a kitchen torch to lightly brown the peaks. If you don’t have a torch, place the pie on a high oven rack and broil for 30–60 seconds, watching constantly.
- Chill, then slice. Let the pie chill at least 2 hours for clean slices. Use a warm, dry knife for neat cuts.
Overeating is a pattern. This helps you fix that problem. A quick reset for cravings, snacking, and “I’ll start tomorrow” moments.
Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
Why This Recipe Works
- Almond flour crust bakes up toasty and tender, and it’s naturally low in carbs.
- Lemon curd with egg yolks and butter makes a lush, glossy filling that sets cleanly without starch.
- Allulose or erythritol/monk fruit blends bring sweetness with minimal aftertaste and no spike in blood sugar.
- Italian-style meringue (warm sugar syrup whipped into egg whites) gives a stable, glossy top that won’t weep easily.
- Balanced acidity from fresh lemon juice and zest keeps the flavor bright without tasting bitter.
Shopping List
- For the crust:
- Almond flour (fine)
- Unsalted butter
- Granulated keto sweetener (allulose or erythritol blend)
- Vanilla extract
- Salt
- For the lemon filling:
- Fresh lemons (you’ll need both zest and juice)
- Eggs (separate 4 eggs into yolks and whites; you’ll need 2 extra yolks)
- Allulose or erythritol/monk fruit sweetener
- Unsalted butter
- Heavy cream (small splash for silkiness)
- Gelatin (unflavored, for extra set; optional but helpful)
- Salt
- For the meringue:
- Egg whites (from the 4 eggs)
- Allulose (best for meringue; it dissolves and browns more like sugar)
- Cream of tartar (or a few drops of lemon juice)
- Vanilla extract
- Tools:
- 9-inch pie dish
- Mixing bowls
- Hand mixer or stand mixer
- Saucepan
- Thermometer (for syrup, optional but useful)
- Microplane zester
Step-by-Step Instructions
- Prep the oven and pan. Heat the oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter.
- Make the crust. Stir 2 cups almond flour, 3 tablespoons sweetener, and a pinch of salt.
Mix in 5 tablespoons melted butter and 1/2 teaspoon vanilla. Press the mixture firmly into the pie dish, going up the sides.
- Blind-bake. Bake the crust for 10–12 minutes until lightly golden at the edges. Let it cool on a rack.
- Zest and juice the lemons. You’ll need about 1/2 cup fresh lemon juice and 1–2 tablespoons zest.
Avoid the white pith; it’s bitter.
- Bloom gelatin (optional but recommended). Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let it sit while you start the curd.
- Make the lemon curd. In a saucepan, whisk 4 egg yolks + 2 extra yolks with 2/3 cup sweetener, lemon juice, zest, and a pinch of salt. Cook over medium-low heat, whisking constantly, until thickened and just steaming (about 170–175°F).
Do not boil.
- Finish the filling. Remove from heat. Whisk in 4 tablespoons butter, 2 tablespoons heavy cream, and the bloomed gelatin until smooth. Taste and adjust sweetness or acidity as needed.
- Fill the crust. Pour the warm curd into the cooled crust.
Smooth the top. Let it cool to room temperature, then chill 45–60 minutes to help it set before topping.
- Start the meringue syrup. In a small saucepan, combine 1/2 cup allulose with 2 tablespoons water. Heat without stirring until it reaches a rapid simmer.
If using a thermometer, aim for about 235–240°F (soft-ball stage). Keep it hot.
- Whip the egg whites. In a clean bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
- Stream in the syrup. With the mixer running on medium, slowly pour the hot syrup down the side of the bowl into the whites. Increase to high and whip until glossy, stiff peaks form and the bowl feels just warm.
Beat in 1 teaspoon vanilla.
- Top the pie. Spoon meringue over the chilled filling, spreading it to seal against the crust edge. Create swirls with a spatula.
- Toast the meringue. Use a kitchen torch to lightly brown the peaks. If you don’t have a torch, place the pie on a high oven rack and broil for 30–60 seconds, watching constantly.
- Chill, then slice. Let the pie chill at least 2 hours for clean slices.
Use a warm, dry knife for neat cuts.
Keeping It Fresh
- Refrigerate: Store covered in the fridge for up to 3 days. A cake dome or inverted bowl works well.
- Avoid condensation: Chill the filling before adding meringue, and cool the meringue before covering to prevent droplets.
- No freezing: The meringue can weep and the texture turns grainy after thawing, so keep it refrigerated only.
- Travel tip: Keep it cold during transport. A chilled pan or ice packs under the pie box helps hold the structure.
Health Benefits
- Low-carb and keto-friendly: Almond flour and keto sweeteners keep net carbs down while still feeling indulgent.
- Healthy fats: Butter and almond flour offer satisfying fats that support satiety and steady energy.
- Protein boost: Eggs provide high-quality protein and micronutrients like choline and vitamin D.
- Vitamin C: Fresh lemon juice brings antioxidants and a bright flavor without added sugar.
What Not to Do
- Don’t skip sealing the meringue to the crust. Gaps let moisture seep in and cause weeping.
- Don’t boil the lemon curd. Boiling can scramble the eggs and make the filling grainy.
- Don’t overbake the crust. Almond flour burns fast; aim for pale golden edges.
- Don’t use powdered stevia alone in meringue. It can taste bitter and won’t stabilize whites like allulose.
- Don’t slice while warm. The filling needs time to set for clean slices.
Variations You Can Try
- Coconut crust: Swap 1/2 cup of the almond flour for unsweetened shredded coconut for a tropical twist.
- Meyer lemon pie: Use Meyer lemons for a softer, floral acidity.
Reduce sweetener slightly to keep balance.
- Whipped cream topping: Skip meringue and top with lightly sweetened keto whipped cream for a faster finish.
- Lime or yuzu version: Replace lemon with lime or a yuzu blend for a new flavor profile. Adjust sweetener to taste.
- Nut-free crust: Use finely ground sunflower seed flour in place of almond flour if you need a nut-free option.
FAQ
Which sweetener works best for the filling and meringue?
Allulose is the most forgiving in both filling and meringue because it dissolves smoothly and browns like sugar. Erythritol blends work in the filling, but they can crystallize if you chill for several days.
If using erythritol, add a few drops of glycerin or a splash of cream to reduce graininess.
Can I make the pie a day ahead?
Yes. Bake the crust and make the filling a day in advance, then chill. Prepare and toast the meringue the day you plan to serve for the best texture and shine.
If you must assemble fully ahead, store covered and avoid moisture build-up.
How do I fix runny lemon filling?
Gently reheat the curd and whisk until it reaches nappe thickness (it should coat the back of a spoon). Make sure you cooked to the right temperature initially. Adding the optional gelatin helps ensure a clean set, especially in warm kitchens.
My meringue is weeping.
What happened?
Usually it’s from undercooking the syrup or not sealing the meringue to the crust. Whipping hot syrup into the whites stabilizes them, and spreading the meringue edge-to-edge keeps moisture from sneaking underneath. Also avoid covering the pie while it’s still warm.
Can I use bottled lemon juice?
Fresh lemon juice tastes brighter and cleaner.
Bottled juice can work in a pinch, but the flavor may be dull. If using bottled, add extra zest to lift the flavor.
Is this pie safe for diabetics?
This recipe is lower in carbs than traditional pie, but individual responses vary. Use allulose or a suitable sweetener, track your portions, and check your usual guidance.
When in doubt, consult a healthcare professional.
Do I need a kitchen torch?
No. A quick broil under a watchful eye does the job. Keep the pie close to the heat, rotate for even color, and pull it the second the tips brown.
Wrapping Up
Keto Lemon Meringue Pie proves you don’t need sugar to enjoy a classic dessert.
With a nutty crust, bright lemon curd, and a cloud of glossy meringue, it feels special but stays simple. Keep the steps tidy, use fresh lemons, and don’t rush the chill time. Serve it cold, slice with a warm knife, and enjoy that sweet-tart bite without the carb overload.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
