Keto Lemon Meringue Custard

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5 from 98 votes

Keto Lemon Meringue Custard

25 minutes
Calories 360kcal


  • 1/3 cup erythritol (stevia, blend*)
  • 1/2 teaspoon xanthan gum
  • 1 pinch salt
  • 1 1/2 cups heavy whipping cream
  • 2 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract
  • 2 large egg whites (stevia, blend*)
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon erythritol (stevia, blend*)
  • 1/8 teaspoon vanilla extract


  • In a medium saucepan, combine 1/3 cup sweetener, xanthan gum, salt, and zest.
  • Place saucepan on the stove and whisk in about a tablespoon of the heavy cream.
  • Turn heat to low and gradually add the remaining cream, 1-2 tablespoons at a time.
  • Be sure to whisk thoroughly between each addition.
  • Once all of the cream has been added, whisk in the egg yolks.
  • Increase heat to medium-low, stirring frequently.
  • When the mixture begins to simmer, remove from heat and stir in ½ teaspoon of vanilla and lemon extract.
  • Transfer the mixture to four 4-oz.
  • Prepare the meringue right away so the custard will still be warm when the meringue is spread on top.
  • In a small bowl, whip together the egg whites and cream of tartar using an electric mixer at medium-high speed until soft peaks form.
  • Add 1 tablespoon of sweetener, and 1/8 teaspoon of vanilla ,and beat at high speed until stiff peaks form.
  • Evenly spoon the mixture onto each of the custards.
  • Be sure to seal the edges of the custard with the meringue.
  • To create peaks, press down on the meringue with a spoon and then briskly lift upward.
  • After spreading the meringue, adjust top rack of your oven so it is about 8 inches below the broiler element.
  • Turn the broiler to high heat.
  • Transfer the ramekins to a cookie sheet and place the sheet on the top rack.
  • When the meringue begins to brown (about 10-20 seconds), turn around the cookie sheet and broil for another 10-20 seconds.
  • The tips of the meringue should be brown, but the base should still be white.
  • Do not over-brown the meringue as over-browning can make the meringue tough.


Calories: 360kcal

Originally posted 2019-02-20 18:08:57.

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