This lemon meringue pie is a hit at every family function and get-together! It ties together old school, home-cooked tastes with a keto-friendly twist.
This pie is packed with loads of flavour and is the perfect accompaniment to any holiday feast. The tasty and flaky crust ties in perfectly with the lemon-packed filling and deliciously fluffy meringue topping.
At first glance, meringue pies seem simple to make, but they will challenge even the most distinguished baker. Although this dessert is a little more difficult than our Blueberry Cheesecake Squares, it’s foolproof if you follow the directions carefully.
Be mindful when storing the baked pie—it will only last a few days in the fridge! We recommend eating it within the first day of baking it, as the meringue will begin to sweat, accumulating liquid between the layers.
With a high-fat content and only 3g of carbs, this delicious pie is our go-to recipe. You’ll be dreaming about this dessert for days. Trust us.
Let us know how this delicious Lemon Meringue Pie turned out for you!
If you loved this recipe, check out our Low Carb Pumpkin Pie Pudding.
A Simple Tip:
If you’re having trouble with getting the filling to thicken, try adding Xanthan Gum. It is also Keto and a great thickening agent.
| Prep Time | 30 Minutes |
| Cook Time | 40 Minutes |
| Passive Time | 30 Minutes for Pie to Cool and Settle |
| Servings |
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- 2 eggs
- ½ Cup butter Cubed
- 2 Tbsp Granulated Sugar Equivalent Splenda
- 2 Tsp Arrowroot
- ½ Cup coconut flour
- ½ Cup almond flour
- 1 ¼ Cup Granulated Sugar Equivalent Splenda
- 1 Package Unflavoured Gelatin
- ¼ Tsp salt
- 4 Large Egg Yolks Beaten
- 1 ¼ Cup water
- 1 Tbsp Arrowroot
- 3 Tbsp butter
- ½ Cup lemon juice Fresh
- 2-3 Tsp lemon zest To Taste
- 1/2 tsp xanthan gum *If filling will not thicken
- 4 Egg Whites
- ½ Tsp Cream of Tartar
- ½ Cup Granulated Sugar Equivalent Splenda
Ingredients
Crust
Filling
Meringue
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- Preheat oven to 350°F. Use a food processor to combine and pulse all the ingredients for the crust. Press crumbs into your pie pan and bake for 10-12 minutes.
- Combine sugar, gelatin, salt, arrowroot and water in a saucepan and bring to a boil while stirring constantly for 1 minute.
- Beat your 4 egg yolks and pour some of your gelatin mixture into the beaten yolks. Stir and pour this back into the saucepan to cook until it has thickened. Warning: Do not allow the mixture to go above 160°.
- Whisk the lemon juice, butter, and lemon zest together into the egg/gelatin mixture and then remove your saucepan from heat.
- Beat the egg whites with cream of tartar at a low speed in a bowl until it becomes light. Slowly pour in sugar and beat until stiff peaks form.
- Pour the egg and gelatin filling into the pie crust and cover with the meringue. Add extra meringue to the centre and make sure all the edges are sealed.
- Bake the pie for 30 minutes or until the meringue is lightly browned. Set aside for one hour, then keep in the refrigerator for another 4-5 hours.
22 Responses
Your recipe was incomplete and because of that it was a train wreck and a waste of good ingredients
Hi Lynn,
I’m very sorry you’ve experienced this with our recipe. I’ve updated the recipe in hopes that it makes more sense for the future.
I wish I had read your comment before making the same mistake. The crust was melting in the oven, but I managed to rescue it moulding it again before putting the filling. It did firm a bit on the saucepan, but melted when cutting the pie. if tastewise it were great I wouldn’t mind, but that is not the case either.
Sorry it didn’t work out for you. We’re going to test the recipe again and adjust it.
It absolutely will not thicken.???? I am not knew to baking, it the mixture won’t thicken at all. Any suggestions?
Hey Tara,
We suggest adding Xanthan Gum to the recipe. It’s Keto-friendly and helps hold all of your ingredients together.
Let us know if you try it!
I’m in the process of trying to make this pie and I’m wondering…when is the arrowroot in the filling supposed to be added? I don’t see any directions for it unless I overlooked it somewhere? Thanks in advance!
Hi Janelle,
For the filling combine the arrowroot with your water and sugar mixture. I’ve updated the recipe.
Thank for your question!
i wish i would of read the reviews first i wouldn’t of wasted my time and ingredients it wont thicken the crust is terrible in the trash it goes
I would like to say ty my pie came our awesome I didnt use arrow root cause I’m allergic so I just used xanthan gum my pie is amazing and it thickened very well and I used 1 tsp of lemmon pulp in with the juice and zest omg its sooooo good if I could post a pie for you I will
That’s awesome Heather! If you’ve got photos we’d love to share them and add them to the post!
Please check your spelling? You aren’t using flowers in your pie! The correct ingredient is FLOUR!!
Sorry to be picky but SOMEONE is going to go looking for the almond and coconut blooms and get frustrated when they cannot find them!
Haha thanks for the heads up Melissa! I’ve made the update, this is what happens when 2 people add hundreds of recipes to a website as their side, passion project. Hopefully you didn’t spend anytime picking those Almond Flowers although that does sound like fun!
WILL NOT THICKEN!
I don’t have arrowroot and saw someone used xanthan gum. I was wondering, is it a 1:1 ratio for the substitution? Are there any other substitutions besides xanthan gum? Thanks!
The servings says ‘4’ is this correct? So net carbs is 8 for 1/4 pie? Can you confirm please. Thanks!
How many servings is this pie?
What size pie tin should be use?
I could,not get my filling to thicken up ,but apart from that great
Hi Sandra,
You can always use xanthan gum to thicken up your pie filling, it’s also keto friendly.😃
Hope that helps,
Dan
Hello! great recipe – I had my own crust but I did mess up the filling… it turned crystalized… is that because I may have cooked it past the 160 temp? Thank you!
Hi Lisa,
Thank you for your kind words! I’m thinking that may be the case. Hopefully next time the filling will come out properly for you.
Dan