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Keto Lemon Meringue Pie

A vibrant and guilt-free dessert that combines a crispy keto graham cracker crust, luscious lemon curd, and a fluffy meringue topping, perfect for your low-carb journey.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust and Filling
  • 1 keto graham cracker crust
  • 2 batches keto lemon curd
Meringue Topping
  • 2 large egg whites Ensure no yolk is present for best results
  • 1/2 cup sugar-free powdered sugar
  • 1/4 teaspoon cream of tartar Optional, but helps stabilize meringue

Method
 

Preparation
  1. Preheat your oven to 180C/350F.
  2. Prepare your keto graham cracker crust and the zesty lemon curd according to your preferred method.
  3. Spread the lemon curd into the pie crust until it is about 2/3 full.
Making the Meringue
  1. In a large mixing bowl, beat the egg whites until stiff peaks form.
  2. Slowly sprinkle in the sugar-free powdered sweetener and cream of tartar, whipping together until thick and fluffy.
  3. Gently transfer the meringue topping over the pie, smoothing it out evenly.
Baking
  1. Place the pie in the oven for 5-7 minutes, just long enough for the meringue to turn golden brown.

Notes

For best results, store your pie gently covered in the refrigerator for up to 2 weeks. For freezing, slice into portions and store for up to six months.