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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
  

  • Almond flour (super-fine preferred)
  • Unsalted butter
  • Granulated or powdered keto sweetener (erythritol, allulose, or a blend; have both granulated and powdered if possible)
  • Eggs (you’ll use both yolks and whites)
  • Lemons (zest and juice)
  • Vanilla extract
  • Cream of tartar
  • Unflavored gelatin (powdered)
  • Salt
  • Optional: coconut flour (a tablespoon helps bind the crust if your almond flour is coarse)

Method
 

  1. Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch pie dish lightly with butter or spray. Set aside.
  2. Make the crust. In a bowl, combine 2 cups almond flour, 3 tablespoons powdered keto sweetener, a pinch of salt, and 6 tablespoons melted butter. Mix until the mixture looks like damp sand and clumps when pressed. If the dough feels too loose, add 1 tablespoon coconut flour.
  3. Press and par-bake. Press the crust evenly into the pie dish, pushing up the sides. Prick the base a few times with a fork. Bake for 12–15 minutes until lightly golden at the edges. Cool on a rack while you make the filling.
  4. Bloom the gelatin. Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water in a small bowl. Let it sit for 5 minutes to bloom.
  5. Whisk the lemon base. In a medium saucepan (off heat), whisk 4 large egg yolks with 1/2 cup granulated keto sweetener until silky. Add 1/2 cup freshly squeezed lemon juice, 1 tablespoon lemon zest, a pinch of salt, and 2 tablespoons butter.
  6. Cook the curd. Set the pan over medium-low heat. Cook, whisking constantly, until thickened and just starting to bubble around the edges, 5–8 minutes. Do not let it boil hard. When it coats the back of a spoon, remove from heat.
  7. Add gelatin and vanilla. Whisk in the bloomed gelatin until fully dissolved, then stir in 1/2 teaspoon vanilla. Taste and adjust sweetness or lemon juice to your liking. The curd should be tart, bright, and balanced.
  8. Fill the crust. Pour the warm lemon filling into the cooled crust. Smooth the top with a spatula. Let it sit at room temperature for 15 minutes, then refrigerate for at least 2 hours to set.
  9. Make the meringue. In a clean bowl, add 4 egg whites and 1/4 teaspoon cream of tartar. Beat on medium until frothy. Gradually add 1/2 cup powdered keto sweetener, then increase speed to high and whip to stiff, glossy peaks. The meringue should hold firm tips.
  10. Top the pie. Spoon the meringue over the chilled lemon layer, spreading it to the crust to seal the edges. Create swoops with a spatula for texture.
  11. Toast the meringue. Return the pie to a 375°F (190°C) oven for 6–8 minutes until the meringue is evenly golden, or use a kitchen torch to toast the peaks. Keep a close eye to avoid scorching.
  12. Cool and serve. Let the pie cool 30 minutes, then refrigerate 1 hour to fully set before slicing. Use a clean, sharp knife, wiping between cuts for neat slices.