Sugar-Free Lemon Meringue Pie

Indulge in the zesty and guilt-free decadence of this Sugar-Free Lemon Meringue Pie, a dessert that masterfully balances tangy citrus flavors with a luscious, creamy texture—all without added sugar. Featuring a buttery almond flour crust and a velvety lemon filling sweetened with powdered erythritol, this pie is perfect for those following a low-carb or sugar-free lifestyle. The airy meringue topping, made with whipped egg whites and a hint of cream of tartar, is baked to a golden perfection, creating a stunning visual and textural contrast. With its fresh lemon juice, fragrant zest, and health-conscious ingredient swaps, this pie offers a refreshing twist on the classic dessert. Ideal for spring gatherings or any special occasion, this recipe is as satisfying as it is wholesome.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut oil, melted
• 4 large Egg whites
• 0.5 cup Powdered erythritol
• 0.25 teaspoon Cream of tartar
• 0.75 cup Lemon juice, freshly squeezed
• 1 tablespoon Lemon zest
• 3 tablespoons Cornstarch
• 0.25 teaspoon Salt
• 4 large Egg yolks
• 1.25 cups Water
• 2 tablespoons Unsalted butter

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

To make the crust, mix the almond flour and melted coconut oil in a bowl until the mixture resembles wet sand.

Step 3

Press the mixture onto the bottom of a 9-inch pie plate to form an even layer. Bake for 10 minutes, then set aside to cool.

Step 4

For the lemon filling, combine 1 cup of water, lemon juice, lemon zest, erythritol, and salt in a saucepan over medium heat. Stir until erythritol is dissolved.

Step 5

Mix cornstarch with the remaining 1/4 cup of water, then gradually whisk into the lemon mixture. Continue cooking, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.

Step 6

In a separate bowl, lightly beat the egg yolks. Gradually temper the egg yolks by slowly whisking in a small amount of the hot lemon mixture.

Step 7

Return the tempered yolks to the saucepan and cook, stirring constantly, for 2 minutes over low heat. Remove from heat and stir in butter until melted and smooth.

Step 8

Pour the lemon filling into the cooled pie crust.

Step 9

In a clean mixing bowl, beat the egg whites with cream of tartar on high speed until soft peaks form. Gradually add the powdered erythritol and continue beating until stiff, glossy peaks form.

Step 10

Spread the meringue over the lemon filling, spreading it to the edges to seal in the filling and prevent shrinking.

Step 11

Bake the pie in the oven for 12-15 minutes or until the meringue is lightly golden.

Step 12

Remove pie from the oven and let cool to room temperature, then refrigerate for at least 3 hours before serving.

Nutrition Facts

Serving size	(1062.2g)

Amount per serving	% Daily Value*
Calories	1967.9

Total Fat 174.1g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 0g
Cholesterol 800mg	0%
Sodium 858.5mg	0%
Total Carbohydrate 191.5g	0%
Dietary Fiber 17.3g	0%
Total Sugars 11.1g
Protein 56.9g	0%

Vitamin D 73.2IU	0%
Calcium 459.8mg	0%
Iron 7.4mg	0%
Potassium 624.0mg	0%

*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.

Source of Calories

Fat: 61.2%

Protein: 8.9%

Carbs: 29.9%