Find us on
+1 714 798-4787

Keto Sugar-Free Lemon Meringue Pie


Keto Sugar-Free Lemon Meringue Pie

Sugar-free lemon pie - with coconut flour pie crust and sugar-free lemon curd. Gluten-free, paleo, keto.a delicious low carb meringue pie
No ratings yet
Print Pin
Servings: 8
Author: Barry Aldhizer


  • 1 Coconut flour pie crust recipe from my blog click link
  • 1/2 cup Lemon Juice
  • 1 tbsp lemon zest
  • 4 Large Egg
  • 1/2 cup Butter or coconut oil melted
  • 1/2 cup Erythritol
  • 1/2 cup Erythritol


  • Coconut Flour Pie Crust
  • Prepare the Coconut flour Pie Crust following my blog recipe.
  • Sugar-Free Lemon Curd
  • Whisk the lemon juice, sweetener, eggs, and egg yolks together in a saucepan.
  • Bring to medium heat and add the coconut oil or butter, stirring continuously, to prevent the eggs from cooking and scramble.
  • When the coconut oil is melted, increase the heat to medium-high, keep stirring until it thickens up.
  • When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.
  • Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.
  • Sugar-free meringue frosting
  • Before serving, add the meringue.
  • In a bowl whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
  • Keep whisking on high speed and slowly add the sugar-free crystal sweetener of your choice.
  • After 1 minute and 30 seconds, the meringue should be really fluffy and triple its volume.
  • Turn the bowl upside down to check if the meringue is ready. If it sticks to the bowl, transfer on the lemon curd pie. If it doesn't stick, keep whisking.
  • Torch the top of the meringue or place 2 minutes in the oven with the grill on until the top is slightly brown.