Lemon meringue pie has always been a family favorite, especially during our summer gatherings. I remember my grandmother making it from scratch, her kitchen filled with the zesty aroma of fresh lemons. When I switched to a keto lifestyle, I thought I’d have to give up this beloved dessert. Luckily, after some experimenting, I found a way to enjoy it without the guilt! This keto lemon meringue pie has all the tangy goodness and fluffy meringue topping of the classic, but with a low-carb twist.
One of my favorite memories involves a summer picnic by the lake with my closest friends. I brought along my keto lemon meringue pie, unsure how it would be received. To my delight, it was a hit! No one could believe it was low-carb. They loved the combination of the crunchy keto graham cracker crust, the tangy lemon curd, and the perfectly sweet meringue topping. This pie not only satisfied everyone’s sweet tooth but also sparked a lot of conversations about healthier dessert options.
If you’re looking to put your spin on this recipe, consider adding a touch of vanilla extract to the meringue for an extra layer of flavor. You could also sprinkle some finely grated lemon zest on top before serving for a burst of citrus aroma. And if you’re a fan of berries, a few fresh raspberries on the side can add a beautiful color contrast and a delicious tartness that pairs wonderfully with the lemon.
How to Make Keto Lemon Meringue Pie
Click here to get printable version
Ingredients
- 1 prepared keto graham cracker pie shell
- 2 large egg whites
- 1/2 cup powdered sweetener without sugar
- 1/4 teaspoon optional cream of tartar
- 2 batches of keto lemon curd
Directions
- Set your oven to preheat at 350°F. Follow the instructions to prepare the pie shell and lemon curd.
- Pour the lemon curd into the pie shell, filling it about two-thirds full.
- In a large bowl, whisk the egg whites until they form stiff peaks. Gradually add the powdered sweetener and cream of tartar, if using, while continuing to whisk until the mixture becomes thick and fluffy.
- Gently spread the meringue over the lemon curd layer.
- Bake the pie in the oven for 5-7 minutes, or until the meringue is golden on top.
FAQs:
Can I use a store-bought keto pie crust for this recipe?
Yes, you can use a store-bought keto pie crust to save time. Ensure it is a keto-friendly crust to maintain the low-carb content of the pie.
How do I know when the meringue is properly beaten?
The meringue is properly beaten when stiff peaks form. This means the egg whites hold their shape well and do not collapse when you lift the beaters.
Is it necessary to use cream of tartar in the meringue?
Cream of tartar is optional but recommended. It helps stabilize the egg whites and gives the meringue a better texture. You can omit it if you don’t have any on hand.
Can I prepare the lemon curd in advance?
Yes, you can prepare the keto lemon curd ahead of time. Store it in the refrigerator for up to a week, and bring it to room temperature before spreading it into the pie crust.
What can I use instead of sugar-free powdered sugar?
If you don’t have sugar-free powdered sugar, you can use a granulated keto sweetener and blend it in a food processor until it becomes powdery. This will work similarly in the meringue.
How should I store the leftover pie?
Store any leftover keto lemon meringue pie in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh for up to 3-4 days.
Keto Lemon Meringue Pie
Ingredients
- 1 keto graham cracker crust
- 2 large egg whites
- 1/4 teaspoon cream of tartar optional
- 2 batches keto lemon curd
- 1/2 cup sugar-free powdered sugar
Instructions
- Preheat your oven to 350F. Prepare the pie crust and lemon curd as directed.
- Spread the lemon curd into the pie crust, filling it up to about 2/3 full.
- In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add the powdered sweetener and cream of tartar, continuing to beat until the mixture is thick and fluffy.
- Carefully spread the meringue over the lemon curd. Place the pie in the oven and bake for 5-7 minutes, or until the meringue is golden brown on top.
