Keto Lemon Meringue Pie

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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.

 

 

Print Recipe
Keto Lemon Meringue Pie
This lemon meringue pie is a hit at every family function and get-together! It ties together old school, home-cooked tastes with a new school keto-friendly twist.
Votes: 10
Rating: 3.1
You:
Rate this recipe!
Course Dessert
Cuisine Low Carb
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes for Pie to Cool and Settle
Servings
Ingredients
Crust
Filling
Meringue
Course Dessert
Cuisine Low Carb
Prep Time 30 Minutes
Cook Time 40 Minutes
Passive Time 30 Minutes for Pie to Cool and Settle
Servings
Ingredients
Crust
Filling
Meringue
Votes: 10
Rating: 3.1
You:
Rate this recipe!
Instructions
Crust
  1. 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.
Filling
  1. Combine sugar, gelatin, salt, arrowroot and water in a saucepan and bring to a boil while stirring constantly for 1 minute.
  2. 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°.
  3. Whisk the lemon juice, butter, and lemon zest together into the egg/gelatin mixture and then remove your saucepan from heat.
Meringue
  1. 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.
Pie
  1. 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.
  2. 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.
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Nutrition Facts
Keto Lemon Meringue Pie
Amount Per Serving (200g)
Calories 621 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 26g 130%
Polyunsaturated Fat 5g
Monounsaturated Fat 18g
Cholesterol 87mg 29%
Sodium 217mg 9%
Potassium 299mg 9%
Total Carbohydrates 22g 7%
Dietary Fiber 14g 56%
Sugars 4g
Protein 12g 24%
Vitamin A 20%
Vitamin C 22%
Iron 0.1%
* Percent Daily Values are based on a 2000 calorie diet.

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11 Comments

  1. Lynn

    Your recipe was incomplete and because of that it was a train wreck and a waste of good ingredients

    1. Meghan

      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.

  2. Tara MacInnis

    It absolutely will not thicken.???? I am not knew to baking, it the mixture won’t thicken at all. Any suggestions?

    1. Meghan

      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!

  3. Janelle Myer

    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!

    1. Meghan

      Hi Janelle,

      For the filling combine the arrowroot with your water and sugar mixture. I’ve updated the recipe.

      Thank for your question!

  4. bill thorson

    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

  5. heather brayman

    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

    1. Dan

      That’s awesome Heather! If you’ve got photos we’d love to share them and add them to the post!

  6. Melissa

    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!

    1. Dan Nedelko

      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!

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