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Keto Lemon Meringue Pie Easy Sugar Free Recipe

The BEST keto lemon meringue pie. Easy to make and no one will ever guess it is completely sugar free and only 3g net carbs per slice!

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

I had to make a keto lemon meringue pie! Surely most of you loved a great lemon meringue back in the day so why should we miss out?

It is surprisingly easy to make this recipe. No fancy tricks needed. Just a few standard keto pantry items, eggs and lemons needed.

Let’s have a look at just how easy a great sugar free lemon meringue pie is made.

Keto Meal Plans & Support

Keto Lemon Meringue Pie Ingredients

To make a keto lemon meringue pie you do need to make all the components yourself. Sadly, we don’t have keto friendly store bought pastry readily available or sugar free lemon curd. However, in saying that both are very easy to make at home.

You will find our Keto Pie Crust Pastry is perfect for a sweet keto tart. And our sugar free lemon curd is one of our easiest and most popular recipes. Both are incredibly easy to make and taste so good no one will know they are sugar free.

Use the link provided in the recipe card to make ahead of time. Both can be made days in advance. Our Keto Pie Crust Recipe will also be available shortly on the Cookidoo.

Keto Lemon Meringue Pie Crusts stacked on top of each other

Please take note of the tips for the ingredients and why they are used in the separate blog posts for these recipes.
I do try and make all of my keto recipes with as little ingredients as I can, but some are there for a reason and the same results are not achieved if you omit them.

One of my most often asked question regarding my keto pavlova recipe or meringues is; What sweetener do I use in a keto meringue? I have answered this one many times and yet some of you still go and use another and wonder why your meringue is chewy and soft. I absolutely recommend only powdered erythritol or a powdered erythritol/steviol blend. This will give you a perfect result.

lemon curd in a keto pie shell on a whote backdrop

How to Make Keto Meringue

For the meringue please use room temperature eggs and check the weight of the egg whites equals 240g. I use jumbo eggs and this measure gives you just enough to give a good volume of meringue on your keto pie.

Both cream of tartar and xanthan gum help to stabilise and trap air in the meringue and I do not recommend leaving them out.

Ensure your bowl is thoroughly cleaned with the vinegar and grease free. This is essential for a stiff meringue.

Whisk the eggs whites and cream of tartar until stiff peaks form. Add the sweetener one spoon at a time mixing well after each addition.

Add the xanthan gum, vanilla extract and vinegar and beat until the mixture is super thick and silky. If it is still light with small air bubbles keep mixing until it is super glossy.

Spoon the meringue onto the filled pie. Using a blow torch give it a lick of colour just before serving. I have included a baking method for those of you who do have a blow torch. Just ensure the oven is preheated before placing the pie into the oven. Keep a close eye on it as it will colour quickly.

a pie on a white marble background

How to Make Keto Meringue in the Thermomix

Making a keto meringue or pavlova in a Thermomix is the same basic principles.

Make sure the bowl is cleaned with a vinegar wash 5 sec/speed 8. Wipe dry with paper towel.

Insert the butterfly whisk and add the egg whites and cream of tartar. Mix 3 min/37°C/speed 4/MC Off. You will see the egg whites get plenty of volume. With the lid off add the sweetener one spoonful at a time through the lid while the blades are rotating.

Add remaining ingredients and mix until super thick and glossy. Increase the time if needed but the mixture should be really glossy and taste amazing!

lemon meringue on a fork

More Amazing Easy Keto Sweets Recipes

I know a lot of us still like to have a keto friendly sweet every now and then. Here are just a few of my faves.

  1. Sugar Free Pavlova | Keto Pavlova | LCHF Pavlova
  2. Keto Vanilla Cake Gluten Free | Sugar Free
  3. New York Keto Cheesecake – (updated 2020)
  4. Keto French Silk Pie (the BEST Chocolate Pie)
  5. Walnut Cinnamon Keto Muffins
Keto Lemon Meringue Pie on a blue cloth

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lemon meringue pie on marble countertop

Keto Lemon Meringue Pie

Making a keto lemon meringue pie is so much easier than you think. And so damn tasty!
5 from 1 vote
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Dessert
Cuisine: Australian Keto
Keyword: keto lemon meringue pie, keto lemon pie, sugar free lemon meringue pie
Recipe Category: Low Carb
Calories: 235kcal
Author: Megan Mad Creations Hub
Servings: 12 serves
Tap or hover over number to scale ingredients
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Ingredients

MERINGUE

  • 6 egg whites total weight 240g room temperature add extra whites to achieve the weight
  • 1 teaspoon cream of tartar
  • 80 g powdered erythritol see note 3
  • 1/4 teaspoon xanthan gum
  • 2 teaspoons vanilla extract
  • 1 teaspoon vinegar plus extra to clean the bowl

Instructions

CONVENTIONAL METHOD

  • Preheat oven to 200°C.
  • Press short crust pastry into a 32cm fluted pan and with a fork prick base all over. Chill for 20 minutes.
  • Bake pre-chilled pastry shell for 10-12 minutes or until lightly golden. Allow to cool in pan
  • Spoon lemon curd into cooled pastry. Smooth over the top of the curd. Place into the fridge whilst making the meringue. (refer to Note 1)
  • Clean the mixer bowl thoroughly with vinegar and paper towel. Dry well.
  • Using an electric mixer; whisk egg whites and cream of tartar until soft peaks form. Add add sweetener 1 teaspoon at a time mixing well after each addition.
  • Add xanthan gum, vanilla and vinegar and mix well. Continue to mix until very thick and glossy.
  • Spoon meringue mixture on top of the lemon curd. Use a flat blade knife to create peaks, swirls and troughs in the meringue.
  • Use a small blowtorch to caramelise the meringue. (Or, place pie into the oven and bake at 180°C (fan forced) for 5 minutes or until browned.)

THERMAL METHOD

  • Preheat oven to 200°C.
  • Press short crust pastry into a 32cm fluted pan and with a fork prick base all over. Chill for 20 minutes.
  • Bake pre-chilled pastry shell for 10-12 minutes or until lightly golden. Allow to cool in pan
  • Spoon lemon curd into cooled pastry. Smooth over the top of the curd. Place into the fridge whilst making the meringue. (refer to Note 1)
  • Clean the mixer bowl thoroughly with vinegar and paper towel. Dry well.
  • Insert butterfly whisk. Add egg whites and cream of tartar and mix 3 min/37℃/speed 4/MC off.
  • Set the Thermomix® to 7 min/37℃/speed 3 and add erythritol one teaspoon at a time every 10 seconds.
  • Add xanthan gum, vanilla and vinegar for remaining time.
  • Spoon meringue mixture on top of the lemon curd. Use a flat blade knife to create peaks, swirls and troughs in the meringue.
  • Use a small blowtorch to caramelise the meringue. (Or, place pie into the oven and bake at 180°C (fan forced) for 5 minutes or until browned.)

Notes

  1. Lemon curd can re-crystalise in the fridge. If made well ahead of time, stir over gentle heat until it is thick and creamy again. Alternatively make the curd close to serving time and leave at room temperature to cool before spooning into base.
  2. Lemon Meringue Pie is best served immediately.
  3. For Thermomix® (or similar) owners erythritol can be made into powder by mixing 10 sec/speed 10.
  4. Shortcrust pastry can be made days ahead of time. The pastry can also be frozen.
  5. Lemon Curd is best made with xylitol as it does not recrystallise. Ity can be made ahead of time too and spooned into the case on the day of serving.

Nutrition

Serving: 1serve | Calories: 235kcal | Carbohydrates: 5g | Protein: 5g | Fat: 14g | Sodium: 27mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Calcium: 1mg | Magnesium: 2mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!

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