Best Keto Lemon Meringue Pie
This Keto lemon meringue pie has a delicious sharp lemon curd made with real lemon juice and layered with a crisp yet delicately light meringue topping. The combination of the almond sweet ‘fat-head’ dough shortcrust, tart filling, and toasty meringue is an irresistible after-dinner dessert that will impress your friends and family.
How to Make It
Step 1
Preheat oven to 350°F/ 180°C. Add the almond flour, coconut flour, baking powder, ¼ cup erythritol, and sea salt to a large bowl, and loosely mix through. Add the mozzarella and cream cheese in a heatproof bowl and place in the microwave for 1 minute on high until melted. Add 1 egg to the melted cheese and loosely give it a stir. Make a well in the center of the dry ingredients then use your hands to knead until a ball of dough comes together.
Flatten to a disc shape and transfer the dough between 2 sheets of baking paper. Use a rolling pin to roll out the dough to a disk approximately 1/4-inch / 6mm thickness, then peel off the top layer of baking paper.
Step 2
Transfer the crust to a 9-inch pie dish. Use a fork to prick the base in several places. Prebake the crust in the center of the oven for 12-15minutes or until just beginning to golden and crisp up. Allow it to fully cool. The crust needs to be cool before pouring in the curd filling otherwise the base will get soggy.
Step 3
Separate 2 eggs, place the whites into a small bowl, and reserve them for the meringue topping. Squeeze the juice from 2 large lemons. Add the remaining 2 whole eggs, 2 yolks, lemon juice, and erythritol into the top bowl of a double boiler/ bain-marie with an inch of water in the bottom saucepan. Whisk very well until combined.
Step 4
Place the saucepan over low heat. Bring the mixture to a gentle simmer and add the remaining 1/3 cup butter. Keep stirring until the butter has melted and the mixture has thickened to the texture of thick custard, about 10-15 minutes. Remove it from the heat, strain the lemon curd through a sieve into a bowl. Set it aside.
Step 5
While the crust is cooling, make the meringue topping. Add the leftover 2 egg whites to a large bowl of a stand mixer with the whisk attachment. Beat the egg whites until frothy then slowly add the powdered erythritol, cream of tartar, and vanilla extract, until stiff peaks form. If you want a larger peaked meringue topping, add 2 more egg whites, increasing to 4 whites in total.
Step 6
Preheat oven to 350°F/ 180°C. Spread the lemon curd into the pie crust about 2/3 full. Spoon the meringue topping over the pie, creating peaked textures with the back of the spoon or spatula. The meringue should completely cover the lemon curd center layer.
Bake in the center of the oven for 5-7 minutes, until golden brown on top and crisp to the touch.
Ingredients
- Almond flour
2 cup
- Coconut flour
0.25 cup
- Erythritol Granulated
0.25 cup
- Baking powder
0.5 tsp
- Salt, sea salt
0.5 tsp
- Raw egg
5 large
- Grated Mozzarella
1 cup
- Cream Cheese (Full Fat)
2 tbsp
- Erythritol Granulated
0.25 cup
- Lemon juice
2 each – juice from one lemon
- Butter, unsalted
0.33 cup
- Powdered Erythritol (Icing Sugar)
0.33 cup
- Cream of tartar
0.25 tsp
- Vanilla extract
1 tsp