Before jumping to the recipe, don't miss the HELPFUL RECIPE TIPS in the post! I hope you'll find them useful and will love this fantastic recipe.
I am so excited about this…
This lemon pie tastes like a burst of Summertime dancing across your tongue!
It takes a little longer than the recipes that I usually post but it’s going to be worth every ounce of effort that you put into it.
First of all, the crust is my new favorite low carb pie crust.
It combines the crispy sweetness of almond flour with the sandy texture of coconut flour. It’s slightly reminiscent of shortbread in the most delightful way.
I think it’s going to need to become it’s own recipe so that all of my Keto friends can find it and fill it with whatever they can think of.
People on the Keto Diet tend to be super (ahem) creative when looking for low carb dessert alternatives.
Second, the lemony flavor will make you pucker up (in a good way).
I was skeptical about making this pie… lemon pie has always been a favorite warm weather treat around here and I was worried that it would fall flat against my expectations.
But it was fan-freaking-tastic and good enough that I had to share it (not all recipes make the cut you know).
Lets get started.
Make the crust first…of course.
Tips for a fantastic crust:
- Make sure your butter is cold.
This is a must for any pie crust, Keto or not. Leave it in the fridge until you are ready to cut it up and toss it in the food processor.
I actually use a Ninja blender. I have a food processor but its huge and a pain to clean.
The blender comes with different sized “pitchers” for making a variety of whatever it is you are making. Every part of my blender besides the motor is dishwasher safe so…it wins every time.
Plus, it was very inexpensive (another win).
- Pulse the ingredients until they are pea sized.
Don’t blend up the crust until its “uniform”. You want some pieces of butter in there making your crust flaky and light.
- Press the dough into the pie pan.
I used my knuckles and then the bottom of a glass to sort of even it out.
Press in pie crusts are one of my favorite perks of making Keto pie crusts…no more rolling out the dough. It’s never been one of my strengths.
Bake the crust and let it cool while you are making the pie filling.
It should be cool by the time you finish.
Pouring the filling into a hot pie crust will make it soggy and you’ll end up eating your pie with a spoon.
Gather up the filling ingredients….
- It will be easier if you separate your eggs into yolks and whites and beat the yolks in a cereal bowl or something similar.
You’ll need room to “temper” the eggs with the hot mixture later in the process.
And you will be using both egg whites and yolks if you plan to make the meringue.
- Lemon zest is important to deepen the flavor of the filling.
The recipe lists 2-3 tablespoons of zest. I zested all four lemons and used however much I had because I love the sourness that it adds.
It’s a “to taste” type of ingredient.
- Ground cardamom is optional.
But you should use it if you have it. I can’t describe the flavor except for citrusy, and herbal.
Cardamom builds the pie’s flavor in complexity and whoever is lucky enough to share it with you will be left wondering what the secret ingredient is.
- What to do if you don’t have psyllium husk powder…
Buy some...just kidding.
But not really, buy some for future use because it blows xanthan gum out of the water.
I like psyllium husk powder because of the fiber and the texture. But, I know not everyone keeps it on hand. And, it’s not always readily available at a grocery store (yet).
You can use 2 teaspoons of arrowroot powder if necessary. (Even my grocery store in the sticks has it).
I really cant speak to how much xanthan gum to use because I don’t use it anymore. I bet it would work…I just cant help with the exchange rate.
Since I discovered how much easier psyllium husk powder works, tastes and the amazing health benefits it has…I have been using it exclusively in my baked goods as of late.
If you will be making the meringue…
I really like my Lemon Pie with whipped cream.
I have never been a huge fan of meringue but people like it. It keeps well in the fridge and travels well (Whipped cream DOES NOT).
And, it looks beautiful so I included meringue in this recipe and even put it on BOTH of my Lemon Pies.
Why did I make two pies?
Because I “over beat” the meringue on the first pie.
I beat the egg whites until they were foamy like a bowl full of dish washing liquid.
This is what happened….
Do you see that hollowed out dome of crunchy meringue like stuff?
Yep. It looked beautiful on the outside but I was pretty disappointed with the final product.
We still ate it…but a crunchy and super-sweet topping was not what I was going for.
It was okay because it was then that I realized it needed more thickener…and I was able to warn you about over beating the eggs.
(I have never had this happen before and initially blamed the erythritol lol.)
Since I made two pies and tried two pies and LOVE lemon pie, I went WAY over my limit of erythritol…and it was ugly.
While I won’t (over)share exactly what happened, I will tell you this..only eat one slice at a time.
DO NOT OVERDO IT no matter how much you love lemon pie.
- This recipe calls for stiff peaks for the meringue…not foam.
It should look something like this.
- Just plop the egg whites on top of the filling and spread to the outside.
There is no graceful way to do this. If you have never made meringue, don’t worry.
You’ll get the hang of spreading it out pretty quickly.
Which is good because you don’t want to dilly-dally too much at this point. Don’t let the meringue deflate too much before you seal it up and get this baby in the oven.
- Make sure the meringue seals the entire pie in.
I don’t know why you have to be careful about this, I just know you do.
My Gram was like Wonder Woman in the kitchen and she reiterated this point so much that I have never tried to figure out what happens if you don’t seal it off….
Maybe it leaks out? Maybe it deflates? I don’t know but you should just follow her advice and be careful with this step.
- The peaks of the meringue should be a light golden brown.
Since the pie crust is sealed in you would really have to bake it for a long time to burn it..but burnt meringue isn’t good either.
Bake for 30-35 minutes or until browned and it doesn’t jiggle when you wiggle the pie pan.
I hope you enjoy your lemon pie and please let me know in the comments below if you have any questions or super awesome additions!
Low Carb Lemon Meringue Pie
Keto Lemon Merigue Pie
- 1 Cup Erythritol
- 1 package Unflavored Gelatin I used Knox
- 4 Egg Yolks beaten (reserve whites for meringue)
- 1 Cup Water
- 2 tsp Psyllium Husk Powder
- 3 tbsp Salted Cream Butter
- 1 Cup Lemon Juice Fresh is best. I used four lemons.
- 2-3 tbsp Lemon Zest I zested all four lemons and used what I had. This is a “to taste” type of ingredient.
- 1 tsp ground cardamom optional
- 4 Egg Whites
- 1/2 tsp Cream of Tartar
- 1/8-1/4 cup low carb sweetener *to taste (see notes in post)
- Preheat oven to 350F
- Put everything into a blender or food processor and pulse until it the consistency of crumbs.
- Press into a pie plate and bake for 10-12 minutes.
- IMPORTANT: Let the crust cool completely before you fill it.
- Beat the egg yolks in a bowl and let sit until the next step is complete.
- Combine sweetener, gelatin, psyllium husk powder, and water in a saucepan. Bring to a boil for one minute while constantly stirring with a whisk.
- Pour some of the mixture into the bowl with the beaten eggs while stirring (this is called tempering).
- Pour the egg mixture back into the saucepan and simmer until thickened. Do not let this boil! IT HAS TO THICKEN IN THE PAN OR IT WILL STAY SOUPY. Keep stirring….it's going to look a little slimy and weird at first. This will even out in the next step.
- Whisk in the salted butter, lemon juice and lemon zest. Remove from heat and let cool for 20 minutes.
- Pour into your pie crust and let cool to room temp or put it in the fridge to speed it up.
- If you are adding the meringue, move onto the next step.If you will be topping your pie with whipped cream, leave the pie in the fridge until cold and you are ready to serve.
- Let the pie filling cool for at least 15 minutes at room temp or put it in the fridge for 10 minutes to speed this up.
* This is important. Please see tips in the post.
- Whip the egg whites, cream of tartar and sweetener until stiff peaks form but do not over beat. *see tips in post
I use a Kitchen aid for this step but a hand mixer will do the trick.
- Pour the egg white mix onto the top of the pie and spread out, taking care not to deflate the meringue. Make sure the edges are sealed.
- Bake @ 350F for 30 minutes or until it’s lightly golden brown and beautiful. Cool in the fridge until cold. About 3 hours (ish).
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