Sugar Free Lemon Meringue Pie
Indulge in the zesty sweetness of a classic dessert without the guilt with this Sugar Free Lemon Meringue Pie! This low-carb, gluten-free treat features a buttery almond flour crust and a vibrant, tangy lemon filling that's perfectly balanced with a cloud-like meringue topping. Sweetened naturally with erythritol, this pie is perfect for those seeking a sugar-free alternative without sacrificing flavor. With its golden-brown meringue and refreshingly citrusy core, this pie is a show-stopping dessert that’s easy to prepare and ideal for any occasion. Serve it chilled for a light, satisfying slice of sunshine that everyone will adore! Perfect for keto dieters and anyone reducing sugar, this recipe is a must-try.
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Recipe Information
Ingredients
- 180 grams Almond flour
- 75 grams Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered erythritol
- 4 Eggs, separated
- 120 milliliters Freshly squeezed lemon juice
- 2 teaspoons Lemon zest
- 180 milliliters Water
- 3 tablespoons Cornstarch
- 120 grams Granulated erythritol
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 175°C (350°F).
In a bowl, mix almond flour, melted butter, vanilla extract, and powdered erythritol until a dough forms.
Press the dough evenly into a 9-inch pie pan to form the crust. Prick the bottom with a fork to prevent bubbling.
Bake the crust for 10-12 minutes or until golden and set. Remove from oven and allow to cool.
In a saucepan, whisk together 4 egg yolks, lemon juice, lemon zest, water, cornstarch, and granulated erythritol.
Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble. Remove from heat and let it cool slightly.
Pour the lemon filling into the baked crust and spread evenly. Set aside.
In a clean mixing bowl, beat the 4 egg whites and cream of tartar until soft peaks form. Gradually add in powdered erythritol (about 2 tablespoons) while beating until stiff peaks form.
Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust.
Bake the pie in the oven at 175°C (350°F) for 10-12 minutes, or until the meringue is golden brown.
Allow the pie to cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 229 mg | 10% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.1 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 42 mg | 3% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 616 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
