The first time I made this recipe I went to a lot of trouble to create the curd exactly as it said and then put it in the refrigerator while I made the crust and whipped up the Meringue. I was so excited when I got the meringue made I couldn’t wait to put it in the crust, then in the oven to make the edges all golden because I had never made either a pie or a meringue before and I found out later that I had forgotten to get the lemon curd out of the refrigerator and put it in. Believe it or not the crust and the meringue were so good without the curd I ate almost the whole thing before I realized when I put what was left the refrigerator and saw the lemon curd. I was so new at pie crust that I thought it had just absorbed the curd.

Link to Keto “Graham” Cracker Crust

Link To Keto Lemon Curd

Keto Shortbread Cookie and Pie Crust Mix

KETO 2.0 PLUS LEMON MARANGUE PIE

This keto lemon meringue pie has a gooey and creamy lemon curd topped with a low carb meringue! Made with just 4 ingredients, it’s a simple and elegant dessert!

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Prep Time 5

Cook Time 5

Total Time 10

Course #American, Dessert

Cuisine American

Servings 12

Ingredients

1 keto graham cracker crust
2 batches keto lemon curd
2 large egg whites
1/2 cup sugar free powdered sugar
1/4 teaspoon cream of tartar optional

Instructions

Preheat the oven to 180C/350F. Prepare your pie crust and lemon curd as directed.
Spread your lemon curd into the pie crust until 2/3 full. In a large mixing bowl, beat the egg whites until stiff peaks form. Slowly add the powdered sweetener and cream or tartar, until thick and fluffy.
Gently transfer the meringue topping over the pie and place in the oven for 5-7 minutes, until golden brown on top.

Notes

TO STORE: Lemon meringue pie should always be stored in the refrigerator, covered. The pie will keep well for up to 2 weeks.
TO FREEZE: Place slices of the pie in a shallow container and store them in the freezer for up to 6 months.

Tips to make the best sugar free lemon meringue pie

Do not overfill the pie crust with too much lemon curd, to ensure that there is plenty of room for the meringue topping.
If you’d like a thicker and more dense crust, you can pre-bake it for 15 minutes, before letting it cool completely, then add the rest of the toppings.
For a lemon pie, omit the meringue topping and replace it with keto whipped cream.

Storing and freezing lemon meringue pie

To store: Lemon meringue pie should always be stored in the refrigerator, covered. The pie will keep well for up to 2 weeks.
To freeze: Place slices of the pie in a shallow container and store them in the freezer for up to 6 months.

Nutrition

Serving: 1serving
Calories: 175kcal
Carbohydrates: 6g
Protein: 3g
Fat: 16g
Sodium: 76mg
Potassium: 35mg
Fiber: 3g
Vitamin A: 1IU
Calcium: 4mg
Iron: 1mg
NET CARBS: 3g

Keyword #Easy Prep, #Keto2.0 Plus, #Low Carb Dessert