This low carb lemon meringue pie will remind you of the classic dessert pie that everyone loves. The creamy lemon filling is topped with billowy meringue, but the crust is made using almond flour, erythritol, and other low-carb ingredients.
This keto-friendly dessert recipe from Gayle McLeod of Low Carb Recipe Ideas, is divided into three parts – the crust, filling, and meringue. Sure, it requires a bit of work, but it’s all worth it in the end.
If you are celebrating a special occasion and want to serve something healthy and impressive for dessert, this low carb lemon meringue pie recipe would be perfect!
If you love coconut cream pies then this Ultimate Low Carb Coconut Cream Pie recipe is the one to be sure of trying.
For this recipe Gayle specifies Knox gelatin. I don’t know if she has any particular reason for using this brand but some won’t like to use it because it is pork gelatin and is made from the bones of factory farm pigs.
Great Lakes gelatin is sourced from responsibly-farmed, grass-fed beef so may be a better choice. I have seen it said that Knox gelatin dissolves well and leaves you with a clearer product if you were making something like gummies with it but clearness does not matter for this recipe.
She also uses xanthan gum which is a thickener. If you use too much gelatin you get a sort of rubbery texture to the filling. By using both gelatin and xanthan gum it will be just right.
The filling will still be quite liquid when you’ve finished heating it but don’t worry because it will thicken up in the fridge while you make the crust.
Low Carb Lemon Meringue Pie
Makes 8 servings
- 1 ½ cups almond flour
- ¼ cup melted grass-fed butter
- 2 tbsps. powdered erythritol
- 1 tsp. natural vanilla extract
- ¼ teaspoon Redmond Real salt
- 1 organic/pastured egg
- 1 cup freshly squeezed organic lemon juice
- 4 tsp. lemon zest (about two organic lemons)
- 1 cup erythritol
- ¼ tsp. Redmond Real salt
- 1 pack Knox gelatin
- 3 organic/pastured egg yolks
- 1 cup filtered cold water
- ¼ tsp. Xanthan gum
- 1 tbsp. melted grass-fed butter
- 3 large organic/pastured egg whites
- ½ tsp. natural vanilla extract
- ¼ cup erythritol
1. Combine the lemon juice, lemon zest, erythritol, salt, and egg yolks in a medium-sized saucepan
2. Dissolve whichever gelatin you choose to use and the Xanthan gum in a cup of water. Mix well together until fully dissolved.
3. Add the gelatin mixture to the saucepan with the lemon juice and egg yolks etc over medium heat. Add the butter and leave it to melt. Allow the ingredients to bubble lightly while stirring well for about two minutes to ensure that the erythritol is fully dissolved so it will not crystalize.
4. Remove the pan from the heat and place in the fridge while you prepare the crust.
1 Preheat oven to 350°F (180°C)
2. Combine the almond flour, powdered erythritol, and salt in a mixing bowl.
3. Add in the melted butter, vanilla, and egg. Mix all ingredients until a dough is formed.
4. Press the dough into the pie plate. Put in the pre-heated oven and bake for about 10 minutes. If a bubble forms in the crust simply prick it with a fork to release the air.
5. Place the crust on a rack and leave it to cool.
6. Take the lemon mixture out of the fridge and pour it into the crust. Chill again in the fridge to allow the filling to thicken. Leave for a few hours, or if possible, overnight.
1. Beat the egg whites in a large bowl. While beating, slowly add in the sweetener. Continue beating until stiff peaks starts to form.
2. Remove the crust with lemon filling from the fridge and top with the meringue making sure the lemon filling is entirely covered with the meringue.
3. Set the oven on “Broil” and place the pie on the middle rack. Keep a close eye on it as it will brown fast.
4. Remove the low carb lemon meringue pie from the oven when lightly browned and place in the fridge until it’s ready to serve. Enjoy!
Here’s Gayle’s video demo of how this low carb lemon meringue pie is prepared.