Keto Lemon Meringue Pie

Bright, tangy, and cloud-like, this Keto Lemon Meringue Pie brings all the classic flavors of the beloved dessert—without the sugar. Made with real lemons, fluffy meringue, and sweetened with Keystone Pantry Allulose, this pie is the perfect balance of tart and sweet on a buttery, low-carb crust. Whether you’re following a keto lifestyle or just looking to cut carbs, this dessert delivers both in flavor and function.

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🍋 Why This Recipe Works for Keto

Traditional lemon meringue pies are typically loaded with sugar and starch-based thickeners. This keto-friendly version skips the high-carb culprits and uses allulose, a zero-net-carb sweetener, along with a homemade low-carb pie crust and lemon curd that fit perfectly into a ketogenic lifestyle. Allulose not only mimics the taste and behavior of sugar, but it also caramelizes and whips into meringue beautifully—something most sugar alternatives struggle with.

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🥧 Ingredients Breakdown

✅ 1 Keto Pie Crust

Use your favorite low-carb pie crust recipe, such as this one: Lang’s Keto Pie Crust Recipe.
Why it’s keto: Traditional crusts are made with wheat flour, which is high in carbohydrates. Our crust uses almond flour or other low-carb substitutes, keeping the base sturdy and buttery without spiking blood sugar.

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✅ 2 Batches Keto Lemon Curd

We recommend using our homemade keto lemon curd made with real lemons, egg yolks, butter, and Keystone Pantry Allulose.
Why it’s keto: Instead of sugar-laden lemon curd, this version swaps in allulose for sweetness and omits starches for thickening. Egg yolks and butter provide healthy fats, making this curd rich, tart, and totally keto-approved.

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✅ 2 Large Egg Whites

Used to make the meringue topping.
Why it’s important: Egg whites provide structure and volume. When whipped, they trap air and become fluffy, forming the base of the meringue.

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✅ 1/2 Cup Keystone Pantry Allulose

This is the star sweetener for both the curd and the meringue.
Why it’s keto: Allulose is a rare sugar with zero net carbs and no impact on blood sugar. It behaves like sugar in baking—whipping, browning, and dissolving—making it perfect for the meringue topping and for that gooey lemon curd.

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✅ 1/4 Teaspoon Cream of Tartar

A stabilizing agent for the egg whites.
Why it’s important: Cream of tartar helps your egg whites whip to stiff peaks faster and stay stable without collapsing, which is key for a picture-perfect meringue.

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👩‍🍳 Instructions

1. Preheat your oven to 350°F (175°C).
   This temperature is just right to set and slightly brown the meringue without overcooking the lemon curd underneath.

2. Prepare your crust and curd as directed.
   Your pie crust should be pre-baked and cooled. The lemon curd should be cooked, thickened, and chilled for optimal texture.

3. Fill the crust with lemon curd, about 2/3 of the way full.
   You want to leave room for the meringue, which will sit beautifully on top.

4. Make the meringue:
   In a clean mixing bowl, beat the egg whites on high until soft peaks form. Add the cream of tartar and continue beating until the peaks are stiffer. Then, gradually add in the allulose, continuing to beat until you get glossy, stiff peaks.

5. Top your pie with the meringue, gently spreading it to cover the lemon curd and sealing it to the crust edges.

6. Bake for 5–7 minutes, or until the meringue is lightly golden on top.
   Keep an eye on it—browning happens quickly!

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🧊 Storage & Make-Ahead Tips

• To Store: Keep covered in the refrigerator. It will stay fresh for up to 2 weeks.

• To Freeze: For long-term storage, freeze individual slices in a shallow container. Best enjoyed within 6 months. Let thaw in the fridge overnight before serving.

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📊 Nutritional Benefits & Comparison

*Estimates vary depending on crust and curd recipe specifics.

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💛 Why You’ll Love It

This keto lemon meringue pie isn’t just a sugar-free alternative—it’s genuinely delicious. You get the rich tang of lemon curd, the cloud-like meringue, and the buttery bite of a low-carb crust without any of the blood sugar rollercoaster. It’s ideal for diabetics, keto followers, or anyone looking to enjoy dessert with fewer carbs.

❓ Keto Lemon Meringue Pie FAQ

1. Is lemon meringue pie keto-friendly?
Traditional lemon meringue pie isn’t keto-friendly because it uses wheat flour, cornstarch, and sugar—all high in carbs. This keto version replaces them with almond flour, egg yolks, butter, and Keystone Pantry Allulose, keeping carbs low while still delivering the same sweet-tart flavor.

2. What makes allulose the best sweetener for this pie?
Allulose behaves almost exactly like sugar—it caramelizes, dissolves smoothly, and whips beautifully into meringue. Unlike most sugar substitutes, it won’t crystallize or leave a cooling aftertaste, making it ideal for lemon curd and meringue. Plus, it has zero net carbs.

3. Will the meringue still brown without sugar?
Yes! Thanks to allulose’s caramelization properties, the meringue will brown just like traditional sugar-based versions. You’ll get that lightly golden, picture-perfect topping.

4. Can I make this pie ahead of time?
Absolutely. The crust and lemon curd can be made a day or two in advance. For best results, prepare and bake the meringue topping the same day you plan to serve so it stays fluffy and fresh.

5. How do I keep my meringue from weeping (getting watery)?
Make sure to whip the egg whites until they reach glossy, stiff peaks, and always spread the meringue to the very edges of the crust to seal it in. Adding cream of tartar also stabilizes the meringue, reducing the risk of weeping.

6. Can I substitute another sweetener for allulose?
You can try, but most other sweeteners don’t whip or brown like allulose. Erythritol, for example, tends to crystallize, and stevia or monk fruit blends won’t caramelize properly. For the best texture and flavor, allulose is highly recommended.

7. What’s the carb count per slice?
Depending on the crust and curd recipe, each slice of keto lemon meringue pie has about 4–6g net carbs, compared to ~40g in a traditional slice.

8. How should I store leftovers?
Keep covered in the refrigerator for up to 2 weeks. For long-term storage, freeze individual slices in airtight containers—best enjoyed within 6 months after thawing in the fridge overnight.

9. Can I make mini keto lemon meringue pies with this recipe?
Yes! Use a muffin tin or mini tart pans with your keto pie crust, fill with lemon curd, and top with meringue. Baking time will be slightly shorter—keep an eye on the meringue so it doesn’t overbrown.

10. Who is this dessert best for?
This recipe is perfect for those on a keto diet, diabetics, or anyone who wants a delicious dessert without sugar spikes. Even non-keto eaters will enjoy its bright lemony flavor and soft, cloud-like meringue.