Keto Lemon Meringue Pie

This Pie is so good and the crust is the best keto crust that I have made since I have been Keto. It can be your go to for any pie that you make!

Lemon Meringue Pie

Filling

1 cup fresh squeezed lemon juice 4-5 Lemons

2 tsp lemon zest

1 cup Powdered Sweetener (I use Lakanto Monkfruit)

1/4 tsp salt

3 egg yolks

1 cup cold water

1 pack gelatin

1/4 tsp xanthan gum

1 tbsp melted butter

Crust

1 1/2 cups almond flour

2 tablespoons powdered sweetener (I use Monkfruit)

1/4 teaspoon salt

1/4 cup butter melted

1 egg

1 teaspoon vanilla extract

Meringue Topping

3 large egg whites

1/4 cup sweetener 

1/2 tsp vanilla extract

1/2 tsp cream of tartar

Lemon Filling Instructions

In a medium saucepan, combine 1 cup of fresh squeezed lemon juice, powdered sweetener, lemon zest, salt and 3 egg yolks, all at once.

In a cup of water add one package of Gelatin and xanthan gum, mix until all dissolved.

Turn on the heat to medium and let the sweetener dissolve. ( let the filling lightly bubble while stirring for approximately 2 minutes to make sure the sweetener has dissolved completely) Turn off heat and add butter, stir until melted.

Place the pot into the fridge while you make the crust.

Crust Instructions

In mixing bowl , mix together almond flour, 2 tablespoons powdered. sweetener, 1/4 teaspoon salt.
Pour in melted butter, 1 egg and 1 teaspoon vanilla.
Mix until dough forms.

Press into greased pie plate. 

Bake at 350 degrees  for 10 minutes.
Set on rack to cool .

Pour lemon mixture into the crust and place in fridge to let the filling thicken. Leave it for a few hours or leave over night. (the lemon will be liquid)

Meringue Topping

In a large bowl, beat egg whites, sweetener and cream of tartar, beat until stiff peaks form.
Remove pie from fridge once lemon has set add the meringue on top. (make sure to cover all the lemon with the meringue.
Turn the oven on Broil , place the pie on middle rack and keep a close eye to make sure you don’t burn the meringue. It will brown very fast, within a few minutes.

Remove from oven and place in fridge and let get cold completely. Sometimes the oven can make the filling runny. It will gel again once it is cold.

I don’t provide nutritional information on my recipes. I may include the carb count. I count total carbs and that’s it. With all of my recipes I recommend using Carb Manager for your Macros. Just enter your ingredients there to get your nutritional information.
Different brands of the same
ingredient can contain a different amount of carbohydrates. “SERVING SIZE” perception can also be different from one
person to another.

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