Alright – I won’t lie – making a keto lemon meringue pie was actually harder than it seemed and after two tries – I finally succeeded in a delicious lemony tart covered in vanilla meringue.
When I first made it, I tried to use xanthan gum to replicate cornflour.. but it turned out really clumpy and the xanthan gum didn’t really dissolve well and it looked like oatmeal.
The second time it was TOO liquid. However my third and final try, I came out with this perfect pie.
A few tips and tricks to help you if you make this delicious dessert:
1. You will have to separate the eggs – make sure that hardly any whites get into the yolks. A little is ok… but NO yolks, not even a little bit, can be in the meringue otherwise it will not form into a meringue.
2. When you are making the custard, you will have to pour the hot lemon water into the yolks. Make sure that it is hot, but not boiling.
3. You will also have to pour the lemon water into the yolks a little at a time.. Very slowly so that you do not cook the eggs.
4. When making the meringue – again, make sure there is no yolks in the whites and that your bowl is clean and dry. It is very easy to for fats and moisture to get into the whites and that will make the egg whites fall flat.
I hope those tips help!
If you like this recipe, make sure to check out my keto chocolate pie or keto bourbon chocolate torte!
It's tart, its refreshing and it's a perfect dessert! This keto lemon meringue pie is only 2.2 net carbs per slice!
- 1/4 cup (50g) sugar substitute
- 1 tsp xanthan gum
- 1/2 cup (125ml) lemon juice
- 1/2 cup (125ml) water
- 5 egg yolks
- tsp lemon extract (optional)
- 1/4 cup (60ml) extra water
- 1 packet (tbsp) gelatin
- 4 egg whites
- 1/4 cup (50g) sugar substitute
- 1 tsp vanilla
MAKING THE CRUST:
In a mixing bowl, whisk together the coconut flour and sugar substitute.
Crack in the egg and pour in the melted butter.
Mix thoroughly - you will have a crumbly dough that should stick together when you flatten it.
Transfer the dough to a greased 8-inch pie pan - mine isn't very deep, so if yours is, you may have to double the ingredients.
Press the dough into the pan to form a thin layer of crust along the bottom and sides.
Bake for 10 minutes at 400°F/200°C.
Set the crust aside.
MAKING THE CUSTARD:
In a pot, whisk together the 1/4 cup sugar substitute and xanthan gum.
Pour in the lemon juice and water and place over medium heat.
Stir until the sugar substitute dissolves - continue to stir if there are a few clumps of xanthan gum.
Bring the temperature up but not to a boil.
While that heats up - whisk together the egg yolks in a mixing bowl.
When the lemon water is hot - SLOWLY pour in about a 1/4 cup (60ml) to the egg yolks - make sure you stir as you pour.
Continue to slowly pour the rest of the lemon water into the yolks as you stir.
Once thoroughly mixed, pour back into the pot and put back on the heat. It will start to thicken up.
In a small bowl, whisk together the extra water and gelatine and let it set for 2 minutes.
Pour the gelatine water into the custard and take off heat.
Scoop the custard into the pie crust and set it aside while you make the meringue.
In a clean mixing bowl, use a hand or stand mixer to being whipping the eggs.
Make sure the whites have doubled in size and thickened to the point you can lift the mixer and a peak will form.
Begin adding in the vanilla and sugar substitute little by little as it continues to whip.
When the meringue is done, it should have a glossy finish and you should be able to take out the whisk and a peak will form in the meringue that will not fall over - it should be stiff peaks.
PUTTING IT ALL TOGETHER:
Spoon the meringue onto the top of the custard and spread it thoroughly around the top of the pie.
Bake at 350°F/175°C for 15 minutes. If it browns before the time is up, turn the heat down to 300°F/150°C
Take out and let cool to room temp before chilling in the fridge for at least 3 hours.
This makes roughly 8 slices.
Nutritional Information per slice:
- CALS: 128
- FAT: 10
- CARBS: 3.9
- FIBRE: 1.7
- NET CARBS: 2.2
- PROTEIN: 5.8