Keto Lemon Meringue Pie
Published June 4, 2026
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This keto lemon meringue pie has everything I want in a dessert, a flaky, buttery pie crust, a bright and creamy lemon filling made with just four ingredients, and a cloud-like meringue topping. It's completely sugar-free, surprisingly easy to make, and tastes like the kind of pie you'd proudly bring to a holiday table or summer gathering.
I’ll be honest, I’ve never been much of a pie person. Give me a cream pie, cheesecake, or pretty much any dessert with a creamy filling, and I’m all in. But lemon meringue pie has always been the exception. There’s something about that bright lemon filling paired with a fluffy meringue topping that I can’t resist. The problem? It always looked like one of those desserts that belonged in a bakery display case, not something I’d attempt in my own kitchen.
Lemon meringue pie that looks impressive without the culinary degree
After plenty of testing, I finally figured out how to do it!
- No gelatin or cornstarch needed. After plenty of testing, I figured out how to create a silky, creamy lemon filling that sets beautifully using simple ingredients and the right technique.
- A buttery, flaky pie crust that actually rolls out. If you’ve struggled with low-carb pie crusts that crack or crumble, you’ll appreciate this dough. It’s easy to work with and perfect for creating decorative fluted edges.
- Made with simple, sugar-free ingredients. The lemon filling uses just four ingredients, making this pie surprisingly easy to put together while keeping carbs low.
- Light, airy meringue topping. The fluffy meringue adds the perfect contrast to the rich lemon filling and gets beautifully golden on top.
Explore hundreds of keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Crust Ingredients
1 cup almond flour -
3 tablespoons coconut flour
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1 teaspoon xanthan gum
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1/2 teaspoon salt
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1/2 cup unsalted butter, chilled and cubed
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1 ounce cream cheese, softened
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1 large egg
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1 1/2 teaspoons rice vinegar or apple cider vinegar
Lemon Filling Ingredients
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2 large lemons
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4 large eggs
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6 egg yolks
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3/4 cup sugar-free sweetener
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6 tablespoons salted butter, cubed
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6 tablespoons unsalted butter, cubed
Meringue Topping Ingredients
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6 egg whites, room temperature
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1/4 teaspoon cream of tartar
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6 tablespoons sugar-free sweetener
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1/2 teaspoon vanilla extract
Step by Step Instructions
Step by Step Instructions
Prepare the crust
Add almond flour, coconut flour, xanthan gum and salt to a food processor. Give a quick pulse to combine. Add chilled cubed butter and cream cheese. Pulse until coarse crumbles form.
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
Finish pie dough
Add egg and vinegar. Pulse until combined and a dough ball forms. Sandwich the dough ball between two sheets of parchment paper, flatten into a disc shape and refrigerate for one hour or freeze for 15 minutes.
- 1 large egg
- 1 ½ teaspoons rice vinegar or apple cider vinegar
Roll out the dough
To roll out the dough, start from the center of the disc and work your way out in all directions. Continue rolling until you are at least an inch wider on all edges than the pie pan you want to use. Crust should be between 1/8 to 1/4 inch thick. Once your pie crust is at your desired thickness and width, refrigerate for another 15 minutes to firm up the dough again. Then remove top layer of parchment paper. Place pie pan upside down over pie crust. Hold one hand on the pie pan. Slide your hand under the bottom parchment paper and flip so the pie pan is on the bottom and crust is on top. Remove parchment paper.
Place in pie plate
Gently press the pie dough into the pie plate and trim the edges if needed. Flute the ends of the pie dough by pinching dough with your thumb and index finger all around the crust. Prick the bottom of the crust all over with a fork. Freeze the shell for 20 minutes. Preheat oven to 350 degrees F.
Blind bake the crust
Add a sheet of parchment paper on top of the crust and fill with pie weights. This will keep the crust from puffy up on the bottom. Bake at 350 degrees for 8 minutes. Remove from the oven and set aside.
Zest and juice the lemons
While the pie is baking, prepare the filling. Grate the zest from the lemons into a small bowl. Then squeeze the juice out of the lemons until you have ½ cup of lemon juice. Strain the juice to get out the seeds and excess pulp.
- 2 large lemons
Make lemon filling
In a saucepan, beat the eggs, yolks and sugar-free sweetener until just mixed. Stir in the lemon juice, lemon zest, and butter. Cook, stirring constantly, over low medium heat until the mixture comes together and thickens enough to coat a spoon with a thick layer. Remove from heat and allow to stand for five minutes, then whisk to smooth.
- 4 large eggs
- 6 egg yolks
- 3/4 cup granulated sugar-free sweetener
- lemon juice & zest
- 6 tablespoons salted butter, cubed
- 6 tablespoons unsalted butter, cubed
Bake the filling
Spread the prepared filling in the shell, place a pie shield over the edges of the crust or cover the edges with foil, and bake at 350 degrees F for 17-20 minutes or until the filling is just set in the center. Remove the pie, place on top of the oven to cool a bit (but it needs to stay warm) and increase oven temperature to 375 degrees F.
Make the meringue
In a large bowl, beat the egg whites until frothy, add the cream of tartar and continue beating until medium peaks form. Beat in sugar-free sweetener and vanilla until stiff peaks form.
- 6 egg whites, room temperature
- 1/4 teaspoon cream of tartar
- 6 tablespoons granulated sugar-free sweetener
- 1/2 teaspoon vanilla extract
Final bake
Spread the meringue over the warmed pie filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for 8 minutes or until the meringue is lightly toasted and browned on the tips. Allow to cool completely, from 1-2 hours, but do not refrigerate or else the meringue can weep.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why didn't my lemon filling thicken?
The filling needs to be cooked long enough on the stovetop before it goes into the pie crust. Keep stirring constantly until it reaches a thick, yogurt-like consistency that coats the back of a spoon. If you stop cooking too early, the filling may not set properly after baking.
Why is my meringue weeping or releasing liquid?
Meringue can weep when it's spread over a cold filling or refrigerated too soon. For the best results, spread the meringue over the warm lemon filling and make sure it touches the crust all the way around the edge to create a seal. Once baked, let the pie cool completely at room temperature rather than refrigerating it.
Can I make this keto lemon meringue pie ahead of time?
Yes, but it's best enjoyed the day it's made. You can prepare the pie crust and lemon filling a day ahead, then add and bake the meringue topping shortly before serving. This gives you the best texture and appearance.
Can I use bottled lemon juice instead of fresh lemons?
Fresh lemons are highly recommended for this recipe. Fresh lemon juice and zest provide a brighter flavor that really makes the filling shine. Bottled lemon juice can taste flat or slightly bitter compared to freshly squeezed juice.
