Here is my favorite keto lemon meringue pie recipe, with a simple almond flour crust, tangy sugar-free lemon filling, and fluffy meringue topping that won’t spike your blood sugar.
This low-carb lemon meringue pie has become our go-to dessert when we want something sweet but need to stick to our keto goals. My kids can’t even tell the difference from the regular version, and my husband always asks for seconds!
Why You’ll Love This Keto Lemon Meringue Pie
- Keto-friendly dessert – You can enjoy this classic pie without breaking your low-carb lifestyle, thanks to the sugar-free ingredients that keep the carbs in check.
- Quick and easy – Ready in under 40 minutes, this pie comes together much faster than traditional versions, perfect for when you need a dessert in a hurry.
- Classic flavors – The tangy lemon filling and fluffy meringue topping taste just like the traditional pie you remember, so you won’t feel like you’re missing out.
- Simple ingredients – With just a few basic components, this recipe doesn’t require any hard-to-find specialty items or complicated techniques.
What Kind of Sugar Free Powdered Sugar Should I Use?
For your keto lemon meringue pie, you’ll want to pick a sugar free powdered sugar that dissolves well and doesn’t leave any weird aftertaste. Erythritol-based powdered sweeteners like Swerve Confectioners or Lakanto Powdered work great because they behave most like regular powdered sugar when whipping meringue. You can also make your own by grinding granulated erythritol or monk fruit sweetener in a food processor until it’s fine and powdery. Just avoid any sweeteners that contain maltodextrin if you’re staying strict keto, and give whatever you choose a quick taste test first since some people are more sensitive to certain sugar alcohols than others.
Options for Substitutions
This keto-friendly pie has some room for swaps, though a few ingredients are pretty essential:
- Keto graham cracker crust: You can make your own almond flour crust or use a store-bought keto pie crust. If you’re not strictly keto, a regular graham cracker crust works too, but it will add carbs to your dessert.
- Sugar free powdered sugar: Erythritol-based powdered sweeteners work best here. You can also make your own by blending granulated erythritol or monk fruit sweetener in a food processor until powdery.
- Cream of tartar: This helps stabilize the meringue, but if you don’t have it, you can substitute with 1/2 teaspoon of white vinegar or lemon juice. Your meringue might be slightly less stable but will still work.
- Keto lemon curd: This is really the star of the show, so I wouldn’t recommend substituting it. The lemon curd needs to be keto-friendly to maintain the low-carb nature of the pie.
- Egg whites: Fresh egg whites work best for meringue. Avoid using carton egg whites as they don’t whip up as well and may not hold their peaks properly.
Watch Out for These Mistakes While Baking
The biggest mistake with keto lemon meringue pie is making meringue on a humid day, which can cause it to weep or collapse – try to pick a dry day or use your air conditioner to reduce kitchen humidity.
Another common error is not letting your lemon curd cool completely before adding the meringue, as the heat will cause the meringue to break down and become watery instead of fluffy.
When whipping your egg whites, make sure your bowl and beaters are completely clean and grease-free (even a tiny bit of yolk will prevent proper whipping), and don’t skip the cream of tartar if you have it since it helps stabilize the meringue.
Finally, avoid opening the oven door while the meringue is baking, as temperature fluctuations can cause it to shrink or crack – instead, watch through the oven window until it’s golden brown.
What to Serve With Keto Lemon Meringue Pie?
This rich and tangy pie is pretty much perfect on its own, but a dollop of fresh whipped cream (unsweetened, of course) makes it even more indulgent. Since it’s already a showstopper dessert, I like to keep things simple and serve it alongside a hot cup of coffee or tea to balance out the sweetness. If you’re hosting a dinner party, this pie pairs beautifully after a lighter main course like grilled chicken or fish, since the bright lemon flavor is a nice palate cleanser. For a fun touch, you can garnish each slice with a few fresh berries or a sprinkle of lemon zest right before serving.
Storage Instructions
Refrigerate: This keto lemon meringue pie needs to stay chilled in the fridge to keep that meringue looking perfect. Cover it loosely with plastic wrap or store it in a cake keeper for up to 3 days. The meringue might weep a little after the first day, but that’s totally normal and it still tastes great.
Make Ahead: You can definitely prep parts of this pie ahead of time! Make your crust and lemon curd up to 2 days in advance and store them separately in the fridge. Just whip up the meringue and assemble everything on the day you plan to serve it for the best results.
Serve: This pie is best enjoyed chilled straight from the fridge. Let it sit out for about 10 minutes before slicing if you want cleaner cuts. Use a sharp knife dipped in warm water between slices to get through that fluffy meringue without making a mess.
| Preparation Time | 20-30 minutes |
| Cooking Time | 5-7 minutes |
| Total Time | 25-37 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 30-35 g
We'll Pay You $5 to Try This Recipe!
Cook our recipe, snap some photos, and earn a $5 Amazon Gift Card. It's that simple!
Here's how:
- Make the recipe
- Take nice pictures of your final dish
- Fill out our quick form (2 minutes max!)
- Your $5 reward is on the way!
Ingredients
For the crust:
- 1 keto-friendly graham pie base
For the lemon layer:
- 2 prepared portions keto lemon curd
For the meringue topping:
- 2 large egg whites
- 1/2 cup powdered sugar substitute
- 1/4 tsp cream of tartar (optional)
Step 1: Prepare the Pie Base and Lemon Curd
- 1 keto-friendly graham pie base
- 2 prepared portions keto lemon curd
Preheat your oven to 180°C (350°F).
If your keto-friendly graham pie base and lemon curd require any preparation, complete those tasks first according to their instructions.
Place the pie base on a suitable baking dish, ready for filling.
Step 2: Fill the Pie Base
- prepared keto lemon curd from Step 1
- keto-friendly graham pie base from Step 1
Spread the prepared keto lemon curd evenly into the pie crust, filling it until about two-thirds full.
Use a spatula to smooth the top for an even layer.
I like to wiggle the pie tin a little to settle the curd smoothly.
Step 3: Prepare the Meringue Topping
- 2 large egg whites
- 1/2 cup powdered sugar substitute
- 1/4 tsp cream of tartar (optional)
In a large mixing bowl, beat the egg whites using an electric mixer on high speed until stiff peaks form.
Gradually add the powdered sugar substitute and, if using, the cream of tartar.
Continue beating until the meringue is thick and fluffy.
Personally, I find adding cream of tartar helps stabilize the egg whites for a better texture.
Step 4: Top the Pie and Bake
- lemon curd-filled pie from Step 2
- meringue from Step 3
Gently spread the meringue from Step 3 over the filled pie from Step 2, covering the lemon curd entirely and creating decorative swirls if you like.
Bake the pie in the preheated oven for 5–7 minutes, or until the meringue is golden brown on top.
Let cool before serving for clean slices.
