Need more keto pie recipes? Try my keto apple pie, keto key lime pie, and keto Boston cream pie next. When everyone eagerly reaches for chocolate desserts, you better believe I’m holding out for the lemon desserts…especially if there’s meringue involved. For this recipe, I kept the refreshing flavor of my classic lemon meringue pie, just with enough keto substitutions to bring the carb count WAY down. Now, it’s good enough to convince even the most diehard lemon haters!
Why I love this recipe
It does NOT taste sugar-free. Because this is a naturally tart dessert, no one will be able to tell it’s made with low-carb sweeteners. Zesty, tart lemon flavor. Like my keto lemon bars, this is THE perfect dessert for those of us who are lemon obsessed. It’s easy to make. There are no complicated steps, niche ingredients, or fancy kitchen gadgets needed. The perfect golden brown topping. A few minutes in the oven toasts the meringue and gives it a deeper flavor and gorgeous color.
Ingredients needed
Pie crust. Use any 9-inch premade pie crust, or make my classic keto pie crust that uses almond flour. Alternatively, make my keto graham cracker crust and skip the baking step. Keto lemon curd. The base of the pie. I strongly suggest making this from scratch, as I’ve yet to find a suitable keto version at the store. Egg whites. I tested this with carton egg whites and found they didn’t form stiff peaks, so I prefer fresh large eggs. Save the egg yolks to make your lemon custard! Cream of tartar. Optional, but it helps the meringue hold its shape. Keto powdered sugar. Buy it at the store or make your own with erythritol or monk fruit and a blender.
How to make keto lemon pie
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Prep. Preheat the oven. Place the pie crust in a pie dish, make the lemon curd, and pour the curd into the crust. Step 2- Assemble. In a large mixing bowl, using an electric mixer, whip the egg whites to stiff peaks. Add the powdered sweetener and cream of tartar and stir until fluffy. Step 3- Bake. Pour the meringue mixture on top and bake until golden brown.
Arman’s recipe tips
Using a no-bake pie crust? To get the golden top, either broil the pie for 2-3 minutes or carefully heat it with a kitchen torch. Don’t have cream of tartar? Swap it for lemon juice. I promise it works! Add more lemon flavor. Whisk in fresh lemon zest. Enhance the flavor. Add one teaspoon of vanilla extract or a pinch of salt to enhance the sweetness of the curd.
Storage instructions
To store: Store the pie in an airtight container in the refrigerator for up to 2 weeks. To freeze: Place pie slices in a shallow container and store them in the freezer for up to 6 months.
Frequently asked questions
More keto sweets for lemon lovers
Keto lemon cookies Keto lemon blueberry muffins Keto lemon pound cake Keto lemonade
