Keto Lemon Meringue Pie

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Keto Lemon Meringue Pie

40 minutes
Calories 50kcal


  • 4 egg yolks
  • 2 tablespoons liquid stevia (or to taste We use this)
  • 1 tablespoon butter
  • 1/4 cup lemon juice
  • 3/4 cup water
  • 1 1/4 teaspoons xanthan gum (or to taste We use this)
  • 1/4 teaspoon lemon (or to taste We use this)
  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 4 tablespoons erythritol (or to taste We use this)
  • 1/2 teaspoon vanilla extract (or to taste We use this)


  • Filling: In a medium-sized saucepan over medium heat, add water, lemon juice, and butter until the butter is melted.
  • Whisk everything together.
  • Add a little of the lemon mixture to the egg yolks and blend to bring the eggs up to the temp.
  • of the lemon mixture (temper the egg yolks).
  • Add egg yolks when tempered and whisk into the lemon mixture, stirring constantly.
  • Add xanthan gum and whisk to combine cook until mixture thickens.
  • Pour into a prebaked pie crust.
  • You can use our pie crust recipe.
  • Make sure you always blind bake the pie first.
  • Meringue: In a medium bowl, beat egg whites, cream of tartar, and vanilla extract with electric mixer on high speed until soft peaks form.
  • Add powdered erythritol 1 tablespoon at a time; continue beating until peaks are stiff and glossy.
  • Spoon onto hot pie filling.
  • Spread over filling evenly, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
  • With the side of a rubber spatula create peaks on top of the meringue.
  • Bake at 325°F for 10-12 minutes or until golden brown on top.
  • Let cool on the counter for 2 hours.
  • It will set up more the longer it is in the fridge.
  • I find it best the next day.


Calories: 50kcal

Originally posted 2019-02-20 18:40:34.

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