Have you ever tasted sunshine? This easy low carb lemon meringue pie might just be the closest you get. With its zesty lemon filling and fluffy meringue topping, it’s like a burst of joy on a dreary day—perfect for anyone looking to indulge without the guilt.
Steps
- Preheat your oven to 180C/350F. Prepare your pie crust according to your recipe or use a store-bought option, and set it into a pie dish.
- Make the lemon curd from scratch and fill the pie crust with it, ensuring it reaches about two-thirds of the way up.
- In a large mixing bowl, beat the fresh egg whites using an electric mixer until they form stiff peaks. Gradually incorporate the keto powdered sugar and cream of tartar, mixing until the meringue is thick and fluffy.
- Carefully spread the meringue over the lemon curd, making sure it covers the entire surface. Bake in the preheated oven for 5-7 minutes until the meringue turns golden brown on top.
Ingredients
- 1 premade 9-inch pie crust (or homemade keto pie crust using almond flour)
- Keto lemon curd (homemade recommended)
- 4 large egg whites
- 1/4 teaspoon cream of tartar (optional)
- 1/2 cup keto powdered sugar (store-bought or homemade with erythritol or monk fruit)
Nutritional Values
Calories: 1750kcal | Carbohydrates: 60g | Protein: 30g | Fat: 160g | Sodium: 760mg | Potassium: 350mg | Fiber: 30g | Vitamin A: 10IU | Calcium: 40mg | Iron: 10mg | NET CARBS: 30g
FAQ
- What are the main ingredients needed for a keto lemon meringue pie?
- The main ingredients include a pie crust (either premade or a keto-friendly version using almond flour), homemade keto lemon curd, fresh egg whites, cream of tartar, and keto powdered sugar.
- How can I achieve the perfect golden brown meringue topping?
- To achieve a golden brown topping, bake the meringue until it reaches the desired color. If using a no-bake pie crust, you can broil the pie for 2-3 minutes or use a kitchen torch to carefully brown the meringue.
- What are some tips for enhancing the flavor of the lemon meringue pie?
- To enhance the flavor, you can whisk in fresh lemon zest or add a teaspoon of vanilla extract. A pinch of salt can also help enhance the sweetness of the lemon curd.
- How should I store lemon meringue pie, and how long does it last?
- Store the lemon meringue pie in an airtight container in the refrigerator, where it will last for up to 2 weeks. For longer storage, freeze pie slices in a shallow container for up to 6 months.
- Can I substitute cream of tartar with something else?
- Yes, if you don’t have cream of tartar, you can use lemon juice as an alternative to help the meringue hold its shape.
Tips
- If you’re using a no-bake pie crust, you can achieve the perfect golden meringue top by either broiling the pie for 2-3 minutes or using a kitchen torch.
- If you don’t have cream of tartar on hand, substitute it with lemon juice to help stabilize the meringue.
- For an extra burst of lemon flavor, consider adding some fresh lemon zest to the lemon curd.
- Enhance the overall taste by incorporating a teaspoon of vanilla extract or a pinch of salt into the lemon curd to bring out its sweetness.
Equipment
- Electric Mixer – Useful for whipping egg whites to stiff peaks.
- Kitchen Torch – Optional, for achieving a golden top on no-bake pie crusts.
