All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Caashifa's LC Lemon Meringue Pie

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.

TRH Caashifa's LC Lemon Meringue Pie
My husband has been craving lemon meringue for ages.  I do bake “normal” non low carb goodies but I feel better when I can serve my family a healthier alternative that tastes fantastic. This is a definite keeper.
Pie Base
50g butter
1 Tblsp xylitol / sweetener of choice
1 egg
1.5 cups almond meal
Lemon Curd
3 egg yolks
3 eggs
2 Tblspns xylitol / sweetener of choice
Zest of 1 lemon
Juice of 1 lemon
1/2 tsp lemon essense (optional)
1 cup heavy cream
3 egg whites
1 Tblspn xylitol / sweetener of choice
1 tspn vanilla essence
Pie Base
Melt the butter then mix in the almonds and sweetener.
Add the egg and mix again. Line the bottom of your pie dish with baking paper, or grease with butter.
Cover the dish with the pie base and spread out evenly. Bake at 180C for 10 minutes, until just golden.
Pie Filling
Heat the cream in a saucepan until just below boiling.
Do not allow it to bubble.
Remove from the heat. In another bowl, whisk the eggs, egg yolks and sweetener together until pale and fluffy.
Add the lemon zest and lemon juice. Stir through.
Slowly add a little of the warm cream to the egg mixture, constantly whisking all the time to stop the eggs from curdling or cooking.
Keep adding the cream slowly until all mixed through.
Put the filling back into the saucepan and heat gently until thickened.
Once it looks like lemon curd, and is as thick as custard, pour onto the pie base and bake at 180C for 10 minutes.
Whisk the egg whites, sweetener and vanilla until soft peaks form.
Place on top of the pie base and lemon curd, put back in the oven at 180C for another 10 – 15 minutes to allow the meringue to cook and go golden.
I used a blow torch for the meringues after baking.
Prepared, tried and tested by:  Caashifa Adams Young

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.


I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.



My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

6 thoughts on “Caashifa's LC Lemon Meringue Pie”

Leave a Comment