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Keto/Low Carb Lemon Meringue Pie

It's getting to be spring time, hopefully!! So it's time for some lemon desserts so I started with a classic lemon meringue pie and figured out how to make it delicious and low carb! It has a soft, just set filling and a fluffy browned meringue on top with a crispy crust. A perfect addition to your Easter table!





The recipe obviously starts with the crust, I have an original keto coconut flour pie crust that I love ( https://www.ketoupgrade.info/post/keto-low-carb-coconut-flour-pie-crust ) but the problem with making whole pies is that you cut it into 8 slices and they are usually filled with a higher carb filling because it has to be thick to slice or it is filled with fruit. So my original coconut flour pie crust is 2 grams of net carbs for an eighth of the recipe, add in the filling and it would be 5 grams of net carbs for a slice of lemon meringue pie. But I recently did some experimenting with bamboo fiber and found I could sway out the coconut for bamboo fiber which make the pie crust 0 net carbs per slice. So that's the recipe I used for this pie!

Pie Crust Experimenting Video:https://www.youtube.com/watch?v=K_GdOOjKcUY

You can also use oat fiber instead of the bamboo fiber!


Lemon meringue pie recipes use a bunch or cornstarch to thicken them. I avoid corn products as much as possible so I swapped that out for arrowroot powder (starch). You can use cornstarch but you would need half the amount of cornstarch for the arrowroot. The next challenge was using less arrowroot because like cornstarch it is high in carbs so we can only use a small amount. To finish the thickening of the filling I use some bloomed gelatin at the end to get the filling to set at the right consistency. I used a beef gelatin which had more gelling power than a unflavored pork gelatin. I tried to find the conversion on how much more you would need to get the same setting power and could not find a solid answer. So I suggest using Beef Gelatin for this recipe. If you have to use unflavored pork gelatin, I would use 2 Tbs. of cold water with 1 3/4 tsp.-2 tsp. of the unflavored gelatin. But it's a gamble cause if it doesn't set there isn't much that can be done.





For the sweetener I used allulose, it's the only sweetener I have found that can be used for a swiss meringue, erythritol will crystalize very bad after heating. I have used erythritol in a pudding recipe and it does work but since it won't work for the meringue I didn't even try to use it for the filling. I tried using a little powdered stevia in the meringue but the meringue wouldn't set properly on the pie. It would kind of dissolve rather quickly while chilling. Allulose doesn't crystalize but it does brown very quickly so we have to do the extra step of the swiss meringue where you heat the egg whites with the sweetener until about 145 degrees. If you skip this step your meringue will technically be raw egg whites because we can't bake the pie long enough to cook the egg whites and also the meringue may not solidify properly. The sweetness level is up to you for the filling and meringue accordance to your keto sweet tooth. Allulose is less sweet than regular sugar.


Fresh lemon juice will always be a better option here instead of the bottled lemon juice since it is the punchy fresh lemon flavor you want. I do like Santa Cruz bottled lemon juice for certain situations. I keep it on hand in case I do need a little more lemon juice than I have fresh on hand for a recipe.





Amazon Affiliate Links for products I use and items I regularly buy on Amazon: If you want to support my channel in a small way by buying ingredients you already use or need by clicking my links, I'd really appreciate it. I get a few cents per purchase which could really help with all the testing I do, to make these recipes the best possible.


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Keto Lemon Meringue Pie Recipe


1-9 inch Blind baked pie crust ( https://www.ketoupgrade.info/post/keto-low-carb-coconut-flour-pie-crust ) If using all bamboo bake at 375 for about 15 minutes


Filling Ingredients:

200g/1-1/4 Cup Allulose

15g/1 Tbs. + 2 tsp. Arrowroot Powder

1 Tbs. Lemon Zest (optional)

4oz./1/2 Cup Fresh Lemon Juice

5 Egg Yolks (save the whites for later)

10oz./1+1/4 Cup Water

1/8 tsp. Salt

42g/3 Tbs. Salted Soft Butter


1 Tbs.+2 tsp. Cold Water

1+1/4 tsp. Beef Gelatin


Meringue Ingredients:

5 Egg Whites

120g/3/4 Cup Allulose

3/4 tsp. Cream of Tarter

1/8 tsp. Salt

1/2 tsp. Vanilla Extract


Instructions:

  1. Make the dough and chill for 15 minutes in the freezer while it's chilling start to get the ingredients ready to go, measure the allulose for the filling into a medium size sauce pot

  2. Separate the egg whites into a stand mixer bowl or a medium size bowl to use a hand mixer and egg yolks into a separate bowl

  3. Roll out the dough and chill in the fridge for at least 30 minutes or freezer for 15 minutes and preheat the oven to 375 degrees

  4. When the pie shell is chilled bake for 10-15 minutes depending on the ingredients you used

  5. While the pie shell is baking, add the arrowroot to the pot and whisk well

  6. Slowly add the lemon juice while whisking (no heat yet)

  7. Add in the 5 egg yolks and whisk then slowly add the water while whisking, make sure you have the butter measured out and bloom the gelatin in the cold water

  8. Once the pie shell is out of the oven, turn oven down to 350 degrees and turn the filling onto medium and continue whisking until thick and bubbly

  9. When the filling is thick, strain into a bowl and add the butter and gelatin puck and stir, tent with aluminum foil to keep warm and continue to stir once in awhile while heating the egg whites

  10. Place a small pot on heat with a little bit of water in the bottom and keep it at a simmer, make sure the bowl you are using doesn't touch the water

  11. Pour the allulose for the meringue into the egg whites and place over the pot of simmering water and whisk continuously to heat up between 145 and 160 degrees, once the egg whites look liquidy take off the heat

  12. Add in the salt and cream of tarter and whip until you are almost at stiff peaks, while that's whipping, give the filling a final stir and pour into the pie crust

  13. Once the egg whites are about done add the vanilla extract and continue until stiff peaks form

  14. Starting at the edges, place the meringue around making sure to connect the meringue to all sides of the crust then pile the rest into the center of the pie and smooth out

  15. Using the spatula form the recognizable meringue peaks all around and bake for 10-14 minutes keeping a close eye, you only want it slightly brown on top

  16. Chill on the counter top for 45 minutes to an hour then chill in the fridge for at least 4 hours, it is best served within 24 hours, slice and enjoy!


Macros 1/8th of pie:


240 Calories

20g Fat

5g Total Carbs

2g Fiber

3g Net Carbs

9g Protein


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I have a PO box for anyone interested in sending things also.


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I created a patreon account. I have many ideas for the future of this channel and maybe even creating my own keto line of desserts at some point. I'm going to be posting some inspirational stuff over there along with more information about my life, past, present and future. I'm excited to take this extra step and do some extra content for supporters. Some behind the scenes of my recipe testing successes and fails alike. Maybe even some merch down the line! If you would like to support me and this channel, please consider becoming a patron.


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Alycia J Distefano

P. O. Box 56

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