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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.

Low Carb Lemon Meringue Pie
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 8 servings depending on size 1x
- Category: Dessert
- Method: Easy
Description
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.
Ingredients
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
- 3 egg whites
- 1 Tblspn xylitol/sweetener of choice
- 1 tsp vanilla essence
Instructions
Pie Base Method
- 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 it out evenly. Bake at 180C for 10 minutes, until just golden.
Pie Filling Method
- Heat the cream in a saucepan until just below boiling.
- Please do not allow it to bubble.
- Remove from the heat. Whisk the eggs, egg yolks, and sweetener together in another bowl 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 it is 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 it onto the pie base and bake at 180C for 10 minutes.
Meringue Method
- Whisk the egg whites, sweetener, and vanilla until soft peaks form.
- 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.
- 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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Looks great, and the recipe gives the hope for a wonderful taste. Thx. Michael
Hope your readers will enjoy it as well
Hello, yes we think so. You are posting very amazing recipes. Thx a lot! Have a nice sunday! 😉 Michael
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Reblogged this on Die Erste Eslarner Zeitung – Aus und über Eslarn, sowie die bayerisch-tschechische Region!.
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