Introduction

This Keto Lemon Meringue Pie is a delightful, low-carb twist on the classic dessert. It features a tangy lemon curd filling topped with fluffy, golden meringue all resting on a keto-friendly graham cracker crust. Perfect for those following a keto lifestyle or anyone seeking a refreshing, sweet treat without the carbs.

A slice of lemon meringue pie sits on a white plate on a white marbled surface; the pie has three layers: a golden brown crust at the bottom, a thick bright yellow lemon filling in the middle, and fluffy white meringue on top with soft peaks and a lightly toasted texture. A small green mint leaf decorates the top of the meringue, with another mint leaf on the plate nearby. In the background, the whole pie is partially visible with lemon slices on top. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 keto graham cracker crust
2 batches keto lemon curd
2 large egg whites
1/2 cup sugar free powdered sugar
1/4 teaspoon cream of tartar (optional)

Instructions

Step 1: Preheat the oven to 180°C (350°F). Prepare your keto graham cracker crust and keto lemon curd according to their recipes or package instructions.
Step 2: Spread the lemon curd into the prepared pie crust until it is about two-thirds full. In a large bowl, beat the egg whites until stiff peaks form. Gradually add the sugar free powdered sugar and cream of tartar, if using, continuing to beat until the mixture is thick and fluffy.
Step 3: Carefully spread the meringue over the lemon curd in the pie crust. Place the pie in the oven and bake for 5 to 7 minutes, or until the meringue is lightly golden on top.

Tips & Variations

Make sure the egg whites are at room temperature before beating to achieve maximum volume.
Use cream of tartar to stabilize the meringue and help it hold its shape better.
Try adding a few drops of vanilla extract to the meringue for a subtle flavor twist.
For a nutty crust option, substitute the graham cracker crust with an almond flour crust.

Storage

Store the pie covered in the refrigerator for up to 3 days. The meringue is best enjoyed fresh but will keep chilled well. To reheat, allow the pie to come to room temperature and warm gently in a low oven if you prefer the meringue softer.

How to Serve

A slice of pie with two layers sits on a white plate on a white marbled surface. The bottom layer is a thick, bright yellow filling with a smooth, glossy texture, resting on a thin, light golden crust. The top layer is a tall, fluffy white meringue with a slightly toasted surface and soft peaks. A small fresh green mint leaf decorates the meringue, and another mint leaf is placed on the plate near the slice. The whole dessert in the background shows similar layers with additional mint leaves on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie ahead of time?

Yes, you can prepare the crust and lemon curd ahead, but it’s best to add and bake the meringue topping just before serving to keep it fluffy and light.

What can I use instead of powdered sugar?

You can substitute powdered erythritol or another keto-friendly powdered sweetener to maintain the low-carb profile and achieve the right texture in the meringue.