Hamdi Saidani Keto Lemon Meringue Pie Recipe made of almond flour crust, sugar-free lemon curd and fluffy meringue it serves 8 and takes about 50 minutes to prepare. This pie is a guilt-free treat that satisfies dessert cravings while keeping your carb intake low.
Try More Lemon Desserts Recipes:
💛 Why You’ll Love This Keto Lemon Meringue Pie Recipe:
- Low-Carb & Sugar-Free – Perfect for those following a keto diet.
- Rich and Tangy Flavor – A balance of tart lemon and sweet meringue.
- Easy to Make – Simple ingredients with a foolproof method.
- Gluten-Free & Grain-Free – Ideal for those with dietary restrictions.
- Perfect for Any Occasion – Great for family gatherings or keto-friendly desserts.
❓ What Is Keto Lemon Meringue Pie Recipe?
Keto Lemon Meringue Pie is a sugar-free, low-carb version of the classic lemon meringue pie. It features an almond flour crust, a creamy sugar-free lemon curd filling, and a fluffy meringue topping made with egg whites and keto-friendly sweeteners.
🍋 Ingredients
- 1 ½ cups almond flour
- ¼ cup melted butter
- 2 tbsp powdered erythritol
- ½ tsp vanilla extract
- ½ cup fresh lemon juice
- 2 tbsp lemon zest
- ½ cup powdered erythritol
- 4 egg yolks
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 4 egg whites
- ¼ cup powdered erythritol
- ½ tsp cream of tartar
- ½ tsp vanilla extract
🥮 Instructions:
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract until it forms a dough.
- Press the dough into a 9-inch pie pan, ensuring an even layer. Bake for 10-12 minutes until lightly golden. Set aside to cool.
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, powdered erythritol, and egg yolks.
- Add heavy cream and continue stirring until the mixture thickens (about 5 minutes).
- Remove from heat and stir in butter until melted. Pour the lemon filling into the cooled crust and refrigerate for 15 minutes.
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add powdered erythritol and vanilla extract, beating until stiff peaks form.
- Spread the meringue evenly over the chilled lemon filling, making decorative peaks.
- Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Let cool at room temperature before refrigerating for at least 1 hour before serving.
💭 Recipe Tips:
- Blind Baking: Blind baking the crust (baking it before adding the filling) prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during the initial baking.
- Docking: Pricking the bottom of the crust with a fork (docking) helps prevent it from puffing up unevenly during baking.
- Low and Slow: Cook the lemon curd over medium-low heat to prevent it from curdling. Be patient; it will thicken.
- Bake at Low Temperature: Baking the meringue at a lower temperature for a longer time helps prevent it from browning too quickly and allows it to set properly.
- Stiff Peaks: Beat the meringue until stiff, glossy peaks form. The meringue should hold its shape.
🍦 What To Serve With Keto Lemon Meringue Pie?
Lemon Meringue Pie pairs well with whipped cream, fresh berries or a cup of black coffee. It also complements keto-friendly vanilla ice cream or sugar-free almond biscotti for a delightful low-carb dessert combination.
🎚 How To Store Leftovers Keto Lemon Meringue Pie?
- Refrigeration: Store leftovers keto lemon meringue pie in an airtight container in the refrigerator for up to 4 days.
- Freezing (Not Recommended): Freezing may cause the meringue to become watery upon thawing. If necessary, freeze only the crust and lemon filling, then make fresh meringue before serving.
🥵 How To Reheat Leftover Keto Lemon Meringue Pie?
Oven Method: Preheat the oven to 325°F (163°C) and warm leftovers keto lemon meringue pie for 5-7 minutes to slightly crisp up the meringue.
FAQ’S
Can I use bottled lemon juice for the filling in Keto Lemon Meringue Pie?
While bottled lemon juice can be convenient, using freshly squeezed lemon juice is highly recommended for a Keto Lemon Meringue Pie. Fresh juice imparts a more vibrant and authentic lemon flavor, enhancing the overall taste of the pie.
What type of sweetener is best for Keto Lemon Meringue Pie?
For a Keto Lemon Meringue Pie, powdered erythritol is often preferred due to its fine texture, which blends seamlessly into both the lemon curd and meringue. Granulated sweeteners may not dissolve completely, potentially resulting in a grainy texture.
How do I prevent the meringue from weeping on my Keto Lemon Meringue Pie?
“Weeping” refers to the watery layer that can form between the meringue and the lemon filling. To prevent this in your Keto Lemon Meringue Pie, ensure that the lemon filling is hot when you spread the meringue over it. This heat helps cook the bottom of the meringue slightly, creating a seal that reduces the likelihood of moisture forming.
How can I achieve stiff peaks when whipping meringue for Keto Lemon Meringue Pie?
To achieve stiff peaks in your meringue for a Keto Lemon Meringue Pie, ensure that your mixing bowl and beaters are completely clean and free of any grease, as fat can hinder the whipping process. Use room temperature egg whites, as they whip more easily and to a greater volume than cold ones.
Why did my lemon filling turn out runny in my Keto Lemon Meringue Pie?
A runny lemon filling in your Keto Lemon Meringue Pie can result from insufficient thickening agents or undercooking. Ensure you’re using an appropriate amount of thickener, such as xanthan gum or gelatin, to help the filling set properly.
Try More Lemon Desserts Recipes:
Nutrition Facts
Serving Size: 1 Serving
- Calories: 421 kcal
- Fat: 11.5 g
- Saturated Fat: 2.7 g
- Cholesterol: 0 mg
- Sodium: 0.4 mg
- Potassium: 0 mg
- Carbohydrates: 74.6 g
- Fiber: 2.6 g
- Sugar: 51.5 g
- Protein: 3.4 g
Keto Lemon Meringue Pie
Description
Keto Lemon Meringue Pie Recipe made of almond flour crust, sugar-free lemon curd and fluffy meringue it serves 8 and takes about 50 minutes to prepare. This pie is a guilt-free treat that satisfies dessert cravings while keeping your carb intake low.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine almond flour, melted butter, powdered erythritol, and vanilla extract until it forms a dough.
- Press the dough into a 9-inch pie pan, ensuring an even layer. Bake for 10-12 minutes until lightly golden. Set aside to cool.
- In a saucepan over medium heat, whisk together lemon juice, lemon zest, powdered erythritol, and egg yolks.
- Add heavy cream and continue stirring until the mixture thickens (about 5 minutes).
- Remove from heat and stir in butter until melted. Pour the lemon filling into the cooled crust and refrigerate for 15 minutes.
- In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add powdered erythritol and vanilla extract, beating until stiff peaks form.
- Spread the meringue evenly over the chilled lemon filling, making decorative peaks.
- Bake at 350°F (175°C) for 10-12 minutes, or until the meringue is golden brown. Let cool at room temperature before refrigerating for at least 1 hour before serving.
Notes
- Blind Baking: Blind baking the crust (baking it before adding the filling) prevents it from becoming soggy. Use pie weights or dried beans to weigh down the crust during the initial baking.
Docking: Pricking the bottom of the crust with a fork (docking) helps prevent it from puffing up unevenly during baking.
Low and Slow: Cook the lemon curd over medium-low heat to prevent it from curdling. Be patient; it will thicken.
Bake at Low Temperature: Baking the meringue at a lower temperature for a longer time helps prevent it from browning too quickly and allows it to set properly.
Stiff Peaks: Beat the meringue until stiff, glossy peaks form. The meringue should hold its shape.
