Creamy Sugar Free Lemon Meringue Pie

I’ve been making lemon meringue pie for years, but I’ll be honest – I used to avoid it when anyone in my family was watching their sugar intake. The filling needs sweetness to balance that tart lemon, and the meringue practically lives on sugar. But then I discovered how well sugar substitutes work in this classic dessert.

Now I can make this pie for everyone at the table. My kids don’t even notice the difference, and I feel good serving something that won’t send anyone’s blood sugar through the roof. The best part? It tastes just like the original recipe my mom used to make.

The key is knowing which sugar substitute works best for each part. Some handle the heat of the filling better, while others whip up perfectly in the meringue. Once you get the hang of it, you’ll wonder why you ever bothered with all that regular sugar.

What Kind of Lemons Should I Use?

For the best lemon meringue pie, fresh lemons are always your best bet over bottled lemon juice. You’ll want to pick lemons that feel heavy for their size and have bright, smooth skin – these will give you the most juice and the best flavor. Meyer lemons are a great choice if you can find them since they’re a bit sweeter and less acidic than regular lemons, but standard grocery store lemons work perfectly fine too. When zesting, make sure to only get the yellow part of the peel and avoid the white pith underneath, which can add bitterness to your pie.

Options for Substitutions

This sugar-free lemon meringue pie is pretty adaptable, but there are a few things to keep in mind when making swaps:

• Almond meal/flour: You can substitute with other nut flours like hazelnut or pecan flour in equal amounts. Regular flour works too, but you’ll need about 100g instead of 150g since it’s denser.
• Granulated sweetener: Any sugar substitute works here – erythritol, stevia, monk fruit, or xylitol. Just taste as you go since sweetness levels vary between brands. If using liquid stevia, start with just a few drops.
• Heavy whipping cream: You can use half-and-half or whole milk, but the filling won’t be quite as rich and creamy. Coconut cream works great for a dairy-free version.
• Butter: Coconut oil (solid, not melted) makes a good dairy-free swap, or you can use any neutral-tasting oil like avocado oil.
• Lemon juice and zest: Fresh is best here – bottled lemon juice won’t give you the same bright flavor. If you’re out of lemons, lime works but will change the flavor profile completely.
• Egg whites for meringue: This is one ingredient you really can’t substitute – the meringue needs real egg whites to work properly. Make sure they’re at room temperature for best results.

Watch Out for These Mistakes While Baking

The biggest mistake with sugar-free lemon meringue pie is rushing the meringue – those egg whites need to be at room temperature and whipped to stiff, glossy peaks, or you’ll end up with a flat, weepy topping that slides right off your pie.

Another common error is not cooling the lemon filling completely before adding the meringue, which can cause the meringue to break down and create a watery layer between the filling and topping.

Since you’re working with almond flour for the crust, be extra careful not to overwork it as this can make it tough and dense – just press it gently into the pan until it holds together.

Finally, make sure to seal the meringue all the way to the crust edges to prevent shrinking, and serve the pie the same day for the best texture since sugar-free meringues tend to weep more than traditional ones.

What to Serve With Sugar Free Lemon Meringue Pie?

This tangy, creamy pie is honestly perfect on its own, but a dollop of freshly whipped cream (unsweetened or lightly sweetened) makes it even more indulgent. Since it’s already sugar-free, you can feel good about pairing it with a cup of black coffee or unsweetened tea to balance out the rich lemony flavors. I love serving this after a hearty dinner – it’s the perfect light and refreshing way to end a meal without feeling too heavy. For special occasions, try adding a few fresh berries on the side for a pop of color and extra freshness that complements the bright lemon taste.

Storage Instructions

Refrigerate: This lemon meringue pie needs to stay chilled in the fridge to keep that creamy filling set and the meringue from weeping. Cover it loosely with plastic wrap or store it in a cake keeper for up to 3 days. The meringue might lose some of its height after the first day, but it’ll still taste amazing.

Make Ahead: You can definitely prep parts of this pie ahead of time! The almond crust can be baked and stored covered at room temperature for up to 2 days, and the lemon filling can be made a day early and kept in the fridge. Just add the meringue right before serving for the best results.

Serve: This pie is best enjoyed straight from the fridge since it’s meant to be a cool, refreshing dessert. Let it sit out for just 5-10 minutes before slicing if you want it slightly less chilled. Use a sharp knife dipped in warm water between cuts to get clean slices through that fluffy meringue.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2050-2200
• Protein: 50-58 g
• Fat: 210-225 g
• Carbohydrates: 25-35 g

Ingredients

For the crust:

• 2 oz butter
• 1 1/3 cups almond flour
• 1 tbsp granulated sweetener
• 1 medium egg

For the lemon curd filling:

• 1 cup heavy cream
• 3 medium eggs
• 3 egg yolks
• 2 tbsp granulated sweetener
• Grated zest of 1 lemon
• 1 1/2 tbsp fresh lemon juice

For the meringue topping:

• 3 egg whites
• 1 tbsp granulated sweetener
• 1 tsp vanilla flavoring

Step 1: Prepare the Almond Flour Pie Crust

• 2 oz butter
• 1 1/3 cups almond flour
• 1 tbsp granulated sweetener
• 1 medium egg

Melt the butter in a small saucepan or in the microwave.

In a medium bowl, mix together the melted butter, almond flour, and granulated sweetener until a crumbly dough forms.

Add the egg and mix again until fully incorporated.

Line the bottom of your pie dish with baking parchment paper or grease it with a little extra butter if you prefer.

Step 2: Shape and Bake the Pie Crust

• almond flour pie crust dough from Step 1

Roll or press the almond flour pie crust dough between two sheets of baking paper, or simply use your hands or the back of a cup to press it evenly into the prepared pie dish.

Use a fork to make little holes all over the pie crust to prevent it from puffing during baking.

Bake the crust in a preheated oven at 180°C/350°F for about 10 minutes, until just golden.

Remove from the oven and set aside.

Step 3: Make the Keto Lemon Curd Filling

• 1 cup heavy cream
• 3 medium eggs
• 3 egg yolks
• 2 tbsp granulated sweetener
• grated zest of 1 lemon
• 1 1/2 tbsp fresh lemon juice

In a small saucepan, heat the heavy cream over medium heat until it is just below boiling—do not let it bubble.

In another bowl, whisk together the eggs, egg yolks, and sweetener until the mixture is pale and fluffy, then stir in the lemon zest and lemon juice.

Slowly pour a little of the warmed cream into the egg mixture, whisking constantly to prevent the eggs from curdling.

Gradually add the rest of the cream, whisking all the time.

Pour the combined mixture back into the saucepan and heat it gently, stirring continuously, until the lemon curd thickens to a custard-like consistency.

For extra zing, I sometimes add a bit more lemon juice to taste.

Step 4: Fill and Bake the Pie

• baked pie crust from Step 2
• keto lemon curd from Step 3

Once the keto lemon curd is as thick as custard, pour it onto the baked pie crust (from Step 2), spreading it out evenly.

Bake the filled pie at 180°C/350°F for 10 minutes to set the filling.

Remove from the oven and let it cool slightly while you prepare the meringue.

Step 5: Prepare and Top with Meringue

• 3 egg whites
• 1 tbsp granulated sweetener
• 1 tsp vanilla flavoring

Wipe a large mixing bowl with kitchen paper to ensure it is free from any grease, which helps the egg whites whip up properly.

Add the egg whites, granulated sweetener, and vanilla flavoring to the bowl.

Using an electric mixer, whisk the mixture until soft peaks form.

Gently spread or pipe the meringue over the slightly cooled lemon curd pie, creating decorative peaks with a spoon if desired.

I like to give the meringue a rustic look with a few extra swirls on top!

Step 6: Bake the Meringue Topping

Bake the pie with the meringue topping at 180°C/350°F for 10–15 minutes, or until the meringue is set and golden on top.

Let the pie cool before slicing and serving.

Enjoy your keto lemon meringue pie!

Creamy Sugar Free Lemon Meringue Pie

Delicious Creamy Sugar Free Lemon Meringue Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings 4

Calories 2125 kcal

Ingredients

  

For the crust:

• 2 oz butter
• 1 1/3 cups almond flour
• 1 tbsp granulated sweetener
• 1 medium egg

For the lemon curd filling:

• 1 cup heavy cream
• 3 medium eggs
• 3 egg yolks
• 2 tbsp granulated sweetener
• grated zest of 1 lemon
• 1 1/2 tbsp fresh lemon juice

For the meringue topping:

• 3 egg whites
• 1 tbsp granulated sweetener
• 1 tsp vanilla flavoring

Instructions

 

• Melt the butter in a small saucepan or in the microwave. In a medium bowl, mix together the melted butter, almond flour, and granulated sweetener until a crumbly dough forms. Add the egg and mix again until fully incorporated. Line the bottom of your pie dish with baking parchment paper or grease it with a little extra butter if you prefer.
• Roll or press the almond flour pie crust dough between two sheets of baking paper, or simply use your hands or the back of a cup to press it evenly into the prepared pie dish. Use a fork to make little holes all over the pie crust to prevent it from puffing during baking. Bake the crust in a preheated oven at 180°C/350°F for about 10 minutes, until just golden. Remove from the oven and set aside.
• In a small saucepan, heat the heavy cream over medium heat until it is just below boiling—do not let it bubble. In another bowl, whisk together the eggs, egg yolks, and sweetener until the mixture is pale and fluffy, then stir in the lemon zest and lemon juice. Slowly pour a little of the warmed cream into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the rest of the cream, whisking all the time. Pour the combined mixture back into the saucepan and heat it gently, stirring continuously, until the lemon curd thickens to a custard-like consistency. For extra zing, I sometimes add a bit more lemon juice to taste.
• Once the keto lemon curd is as thick as custard, pour it onto the baked pie crust (from Step 2), spreading it out evenly. Bake the filled pie at 180°C/350°F for 10 minutes to set the filling. Remove from the oven and let it cool slightly while you prepare the meringue.
• Wipe a large mixing bowl with kitchen paper to ensure it is free from any grease, which helps the egg whites whip up properly. Add the egg whites, granulated sweetener, and vanilla flavoring to the bowl. Using an electric mixer, whisk the mixture until soft peaks form. Gently spread or pipe the meringue over the slightly cooled lemon curd pie, creating decorative peaks with a spoon if desired. I like to give the meringue a rustic look with a few extra swirls on top!
• Bake the pie with the meringue topping at 180°C/350°F for 10–15 minutes, or until the meringue is set and golden on top. Let the pie cool before slicing and serving. Enjoy your keto lemon meringue pie!