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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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
Directions
Step 1
Preheat your oven to 175°C (350°F).
Step 2
In a bowl, mix almond flour, melted butter, vanilla extract, and powdered erythritol until a dough forms.
Step 3
Press the dough evenly into a 9-inch pie pan to form the crust. Prick the bottom with a fork to prevent bubbling.
Step 4
Bake the crust for 10-12 minutes or until golden and set. Remove from oven and allow to cool.
Step 5
In a saucepan, whisk together 4 egg yolks, lemon juice, lemon zest, water, cornstarch, and granulated erythritol.
Step 6
Cook the mixture over medium heat, whisking constantly, until it thickens and starts to bubble. Remove from heat and let it cool slightly.
Step 7
Pour the lemon filling into the baked crust and spread evenly. Set aside.
Step 8
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.
Step 9
Spread the meringue evenly over the lemon filling, making sure to seal the edges to the crust.
Step 10
Bake the pie in the oven at 175°C (350°F) for 10-12 minutes, or until the meringue is golden brown.
Step 11
Allow the pie to cool at room temperature, then chill in the refrigerator for at least 2 hours before serving.
Nutrition Facts
| Serving size | (380.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 732.5 |
| Total Fat 61.4g | 0% |
| Saturated Fat 38.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 163.7mg | 0% |
| Sodium 229.4mg | 0% |
| Total Carbohydrate 57.5g | 0% |
| Dietary Fiber 1.3g | 0% |
| Total Sugars 4.1g | |
| Protein 15.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 41.6mg | 0% |
| Iron 0.4mg | 0% |
| Potassium 616.3mg | 0% |
Source of Calories