Keto Lemon Meringue Pie
Making a keto lemon meringue pie is so much easier than you think. And so damn tasty! The way the citrus cuts through the sweetness of meringue is pure magic! Whatever the celebration this keto lemon pie will be a favorite with your guests!
Servings: 12 serves
Calories: 235kcal
Equipment
- Large mixing bowl
Ingredients
- 1 batch Keto Shortcrust Pie Crust Pastry click link for recipe
- 1 batch Keto Lemon Curd click link for recipe
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 fan/220°C static/400°F.
- Press short crust pastry into a 30 cm / 12-inch fluted pan. Prick the base with a fork all over. Chill in the freezer for 20 minutes.
- Bake pre-chilled pastry shell for 10-12 minutes or until (very) lightly golden. Allow to cool in the pan.
- Spoon lemon curd into cooled pastry. Smooth over the top. Place into 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 stiff peaks form. Add sweetener 1 teaspoon at a time, mixing well after each addition.
- Add xanthan gum, vanilla and vinegar; mix well until very thick and glossy.
- Spoon meringue mixture onto pie. Use a flat blade knife to create peaks, swirls and troughs.
- Use a small butane torch to caramelise the meringue. (Or, place pie into the oven and bake at 180°C (fan forced) for 5 minutes or until browned.)
THERMOMIX LEMON MERINGUE PIE METHOD
- Follow steps 1-5 above.
- Insert whisk attachment. Add egg whites and cream of tartar; mix 3 min/37℃/speed 4/MC off.
- Set mixer 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 butane torch to caramelise the meringue. (Or, place pie into the oven and bake at 180°C (fan forced) for 5 minutes or until browned.)
Notes
LEMON KETO MERINGUE PIE INGREDIENTS
Low Carb Lemon Pie Crust
Almond Flour Pie Crust - use almond flour or almond meal for the pie crust. The pastry is short and very easy to make. I use whey protein isolate in the pastry to keep the biscuit short and light.
To make a crustless keto lemon meringue pie; spoon the lemon filling into individual ramekin or pie tins and top with whipped meringue.
LEMON FILLING
I recommend using xylitol or allulose as the choice of keto sweetener. Neither of these low carb sweeteners crystallise when chilled.
Lemon curd can re-crystalise in the fridge if you use erythritol.
Use fresh free range egg yolks for a bright yellow lemon curd filling.
Use up to 1 tbsp lemon zest and half a cup of lemon juice to make this lemon pie extra citrusy!
Low Carb Lemon Meringue Pies are best served immediately.
For Thermomix® (or similar) owners erythritol for the meringue can be made into powder by mixing 10 sec/speed 10.
Shortcrust pastry can be made days ahead of time. The pastry can also be frozen.
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