Keto Lemon Meringue Pie

Step by Step Instructions

1. 1

   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.

   For this step

   • 1 cup almond flour
   • 3 tablespoons coconut flour
   • 1 teaspoon xanthan gum
   • 1/2 teaspoon salt
2. 2

   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.

   For this step

   • 1 large egg
   • 1 ½ teaspoons rice vinegar or apple cider vinegar
3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

   For this step

   • 2 large lemons
7. 7

   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 reaches at least 160°F 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. 

   For this step

   • 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
8. 8

   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. 

9. 9

   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. 

   For this step

   • 6 egg whites, room temperature
   • 1/4 teaspoon cream of tartar
   • 6 tablespoons granulated sugar-free sweetener
   • 1/2 teaspoon vanilla extract
10. 10

    Spread the meringue over the warm pie filling, making sure it meets the crust all the way around to form a seal. Swirl with a knife or spatula. Bake at 375°F, checking after about 8 minutes, until the meringue is lightly browned and reaches 160°F in the center; continue baking if needed. Let the pie cool on a rack, then refrigerate within 2 hours of baking (within 1 hour if the room is above 90°F). Do not leave the pie unrefrigerated to prevent weeping.