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Low Carb Lemon Meringue Pie

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A Low Carb pie and a definite keeper in my books, and especially this Low Carb Lemon Meringue Pie

I do bake “normal” nonlow carb goodies but I feel better when I can serve my family a healthier alternative that tastes fantastic. This is a definite keeper.

Taste the Exotic Low-Carb Lemon Meringue Pie
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Low Carb Lemon Meringue Pie

an image of a slice of Low-Carb Lemon Meringue Pie

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Indulge your sweet tooth without the guilt! Our Low-Carb Lemon Meringue Pie is the perfect dessert for anyone seeking a healthier yet delicious alternative. Beautifully tangy with a fluffy meringue topping, it’s the ultimate treat you’ve been waiting for.

  • Author: EsmeSalon
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 8 servings depending on size 1x
  • Category: Dessert
  • Method: Easy

Ingredients

Units Scale

Pie Base Ingredients

  • 50g butter
  • 1 Tblsp xylitol/sweetener of choice
  • 1 egg
  • 1.5 cups almond meal

Lemon Curd

  • 3 egg yolks
  • 3 eggs
  • 2 tbsp xylitol/sweetener of choice
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1/2 tsp lemon essence (optional)
  • 1 cup heavy cream

Meringue Ingredients

Instructions

Pie Base Method

  1. Melt the butter then mix in the almonds and sweetener.
  2. Add the egg and mix again. Line the bottom of your pie dish with baking paper, or grease with butter.
  3. Cover the dish with the pie base and spread it out evenly. Bake at 180C for 10 minutes, until just golden.

Pie Filling Method

  1. Heat the cream in a saucepan until just below boiling.
  2. Please do not allow it to bubble.
  3. Remove from the heat. Whisk the eggs, egg yolks, and sweetener together in another bowl until pale and fluffy.
  4. Add the lemon zest and lemon juice. Stir through.
  5. 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.
  6. Keep adding the cream slowly until it is all mixed through.
  7. Put the filling back into the saucepan and heat gently until thickened.
  8. Once it looks like lemon curd and is as thick as custard, pour it onto the pie base and bake at 180C for 10 minutes.

Meringue Method

  1. Whisk the egg whites, sweetener, and vanilla until soft peaks form.
  2. Place on top of the pie base and lemon curd, and put back in the oven at 180C for another 10 – 15 minutes to allow the meringue to cook and go golden.
  3. I used a blow torch for the meringues after baking.

Notes

Prepared, tried, and tested by the late Caashifa from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs

Nutrition

  • Serving Size: 1 slice
  • Calories: 203
  • Sugar: 5 g
  • Sodium: 43 mg
  • Fat: 15.3 g
  • Carbohydrates: 12.1 g
  • Fiber: 1.6 g
  • Protein: 7.1 g
  • Cholesterol: 128.4 mg

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