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Keto Lemon Meringue Pie – Bright, Zesty, and Low-Carb

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Prep the oven and pan. Heat the oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter.
  2. 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.
  3. Blind-bake. Bake the crust for 10–12 minutes until lightly golden at the edges. Let it cool on a rack.
  4. 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.
  5. Bloom gelatin (optional but recommended). Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water. Let it sit while you start the curd.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Whip the egg whites. In a clean bowl, beat 4 egg whites with 1/4 teaspoon cream of tartar until soft peaks form.
  11. 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.
  12. Top the pie. Spoon meringue over the chilled filling, spreading it to seal against the crust edge. Create swirls with a spatula.
  13. 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.
  14. Chill, then slice. Let the pie chill at least 2 hours for clean slices. Use a warm, dry knife for neat cuts.