Keto Lemon Meringue Pie

by hungryelephant

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.

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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.

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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!


Keto Lemon Meringue Pie

Keto Lemon Meringue Pie

Yield: 8

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




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.