Keto Lemon Meringue Pie or Tarts
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I’m in complete love with keto lemon meringue pie. And I’m surprised it’s possible to pull this off. Lemon meringue pie holds many memories for me, especially the diners we used to frequent that would have ten different pies on the menu. Vintage sky high lemon meringue was always in the rotating case. I decided to make my pie into small tarts, although this recipe is flexible and will make also make a pie or a large 9 inch tart.
This tastes just like its supposed to. The lemon curd is lemony, tart and a bit sweet, smooth and creamy, not grainy. While I use the regular powdered erythritol for most of my keto desserts, Swerve’s allulose blend is a great choice for this type of recipe. Even after refrigerating, the lemon curd will not crystalize.
TIP: If you want to use straight allulose, mix it with erythritol. Keep in mind that allulose is not as sweet as erythritol (Swerve) and you will need to taste and make adjustments. The first time I made these I used allulose and didn’t use enough. I needed to add about 25% more than erythritol.
Lemon Curd
The sugar free lemon curd is made mainly with lemon juice, sweetener and egg yolks. The egg whites will be used to make fluffy meringue.
The almond flour crust is made with melted butter and an egg and is surprisingly a great replacement for shortbread crust or pie dough. As you can see it holds up well.
While I made this into individual tarts, you can make one large 8 or 9 inch tart as well, as I did here.
Ingredients for Keto Lemon Meringue
- Almond Flour Crust (almond flour, egg, butter, salt) RECIPE HERE
- Lemons
- Eggs
- Heavy Cream
- Butter
- Swerve/Allulose Blend or Allulose (for best results)
Making Sugar Free Meringue
- Broiler
- Kitchen Blow Torch
- Oven Bake – Best Methoc
At first this was a challenge because I tried two methods that were so so. I tried using the blow torch method, but that was uneven and didn’t work well. I tried putting the lemon meringue tarts under the broiler, but that was also difficult.
I settled on simply putting the lemon meringue tarts in the oven and it worked out the best. You might find any one of these easier than the other, and I’d love to know about that.
Making Tart Crust
This almond flour pie is great for lemon meringue pie or lemon meringue tarts.
- Almond flour
- Butter
- Egg
- Sweetener
- Baking powder
Make in Advance
Yes, see this picture below take 24 hours later. In fact the last tart was eaten five days later and was still perfect.
Equipment
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Macros: 8 servings per recipe
4 Net Carbs per serving – Fat: 27 Protein: 13 Calories: 323
More Keto Lemon Desserts
- Lemon Budino
- Lemon Torta Bianco
- Lemon Ice Muffins
- Lemon Cream Tart
- Lemon Blueberry Muffins
- Lemon Poppy Bundt Cake
Keto Lemon Meringue Recipe,
Equipment
- 1 Whisk
- 1 Sieve Strainer Order Here
Ingredients
Keto Lemon Tart
Almond Flour Tart Crust
- 2 cups almond flour
- 2 tablespoons Powdered Erythritol
- 3 tablespoons melted butter
- 1 teaspoon baking powder
- 1 egg
Meringue
- 7 egg whites
- 2 tablespoon Swerve Sweetener (or your choice)
- 1/4 teaspoon cream of tartar
Instructions
Keto Lemon Tart
- Whisk eggs and egg yolks.
- Set into a stainless bowl that can sit over a pot of simmering water (bain marie).
- Add juice of lemons, lemon zest, salt, sweetener and 4 tablespoons butter.
- Whisk on medium low heat until it reaches 170 degrees, stirring constantly.
- Remove from stove, take through a fine mesh strainer.
- Stir in heavy cream.
- Pour into your pre-baked tart shell (recipe below). If shell is not ready yet, place a piece of plastic wrap over lemon filling.
- Pour lemon filling into pre-baked crust.
- Bake for 10 minutes at 350 F (180 C).
- Remove and cool for two hours before refrigeration.
- Once mostly cooled, add meringue. (Recipe below)
- Bake for 4 minutes at 350. If using convection oven, bake at 325 F.
- Refrigerate when tarts or pie is cooled.
- These will keep for up to five days in the refrigerator.
Almond Flour Tart Shell
- Mix all dry ingredients together.
- Mix egg with cooled melted butter.
- Mix all together making a dough ball. Refrigerate for 15 minutes.
- Roll out into a large rectangle between parchment paper. Freeze for twenty to thirty minutes.
- You can press dough into the pan with your hands or use the tips below, rolling out and freezing the dough and then cutting it.
- Take out and using the removable bottom cut the circle for the bottom. Cut remaining into two inch wide strips and apply to the sides. The bottom and sides will bake together. This helps provide more even sides.
Meringue
- Whip egg whites with 1/4 cup sweetener (I use swerve) and 1/4 teaspoon cream of tartar until you have stiff peaks.
Notes
Nutrition
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