Ingredients:
Crust
- 10 oz. almond flour
- Zest of 1 lemon
- 3 oz. erythritol or xylitol
- 1/2 tsp. sea salt
- 4 oz. butter melted
Pie Filling
- 1/4 cup cold water
- 1 Tbsp. gelatin
- 8 oz. butter melted
- 4 eggs
- 3/4 cup lemon juice
- 4 1/2 oz. xylitol or allulose*
- Zest of 2 lemons
- 1 serving Lemon Meringue Keto Chow
Meringue Topping
- 3 eggs
- 1/2 tsp. cream of tartar
- 1/4 cup water
- 1 tsp. vegetable glycerin
- 5 oz. xylitol or allulose (140 g.)
- 1 9” loose-bottomed pan
- 1 Blender
- 1 Stand Mixer
Directions:
Crust
- Add the almond flour and lemon zest to a skillet or pan over medium heat and toast until golden brown, about 4 minutes, stirring often to toast evenly.
- Remove from the heat, pour into a large bowl and allow to cool for 5 minutes.
- Add the erythritol and sea salt. Combine.
- Add the butter and mix until the almond flour is coated in butter.
- Pour the almond mixture into a 9” loose-bottomed pan, and spread out evenly. Using a straight-sided glass, press the almonds down very firmly and evenly across the bottom and up the sides of the pan.**
- Place the pan in the fridge for at least an hour, so the crust firms.
Lemon Filling
- Put the water in a small, shallow dish.
- Sprinkle the gelatin evenly over the surface and leave for 5 minutes.
- Warm the butter in a pan or a bowl in the microwave until it melts. Do not let it get hot.
- Add the eggs, lemon juice, xylitol, lemon zest and Keto Chow to a blender (in that order) and blend.
- Scrape down the blender as needed and continue to blend until thoroughly mixed.
- Turn the blender to low, and pour the melted butter through the hole in the lid until mixed in.
- Pour the lemon mixture into the skillet. Cook the curd, stirring constantly, over a low heat until it’s very thick and coats the back of a spoon, about 10 minutes.
- Remove from the heat and add the bloomed gelatin.
- Stir until the gelatin is completely melted and mixed in.
- Place a sieve over a large bowl and pour the lemon curd through the sieve to remove any lumps.
- Spoon the lemon filling into the cold crust and spread evenly.
- Place pie in the fridge for at least an hour.
Meringue Topping
- Separate the egg whites from the yolks. Put the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whip the whites on medium speed for a minute until they become frothy.
- Add the cream of tartar to the egg whites and continue whipping until they become soft peaks.
- Reduce the speed of the mixer to low.
- Put the water, glycerin, and xylitol in a small pan over a medium heat. Stir continuously until the xylitol is melted and the syrup is clear.
- Stop stirring the syrup, insert the candy thermometer or digital thermometer and continue to heat until the syrup reaches 240°F. Be careful not to burn your skin.
- Remove the pan from the heat, raise the mixer speed to medium, and slowly pour the hot syrup into the egg whites in a thin, steady stream. Aim to have the syrup hit the egg whites, not the bowl.
- As soon as all the syrup has been mixed in, raise the mixer speed to high and continue whipping for 3 more minutes until the meringue is glossy and just warm to the touch.
- Spoon the fluff over your chilled Lemon Meringue Pie and form into a dome.
- You can broil for a few minutes or use a culinary torch if you want to brown the meringue topping.
*Do not use erythritol-based sweeteners. **You can also use this crust recipe to make individual cheesecakes. Divide the crust mixture between 8 individual, spring-form or loose-bottomed pans. Press the crust in with your fingers, getting it as even a thickness as you can. Our recipes may contain links to affiliate websites, and Keto Chow receives an affiliate commission for any purchases made by you on the affiliate website using such links. To see the full recipe on Cronometer, you can add Keto Chow as a friend in the “Sharing” tab if you have a Gold Cronometer Membership. Our email is hello@ketochow.net.
Nutrition Facts
No Bake Keto Lemon Meringue Pie
Serving Size
153 g.
Amount per Serving
Calories
549.88
% Daily Value*
Fat
44.09
g
68
%
Saturated Fat
19.25
g
120
%
Trans Fat
1.12
g
Polyunsaturated Fat
4.75
g
Monounsaturated Fat
17.02
g
Cholesterol
148.94
mg
50
%
Sodium
345.84
mg
15
%
Potassium
431.79
mg
12
%
Carbohydrates
30.42
g
10
%
Fiber
3.6
g
15
%
Sugar
2.18
g
2
%
Sugar Alcohol
22.73
g
Net Carbs
4.08
g
Protein
12.52
g
25
%
Vitamin A
319.24
IU
6
%
Vitamin C
21.72
mg
26
%
Calcium
163.37
mg
16
%
Iron
1.53
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
