You can double this recipe, or triple it, very easily, to make it into a pie large enough to share with others. For this, you would want a crust, which I haven’t included in this recipe. I’ll add a low-carb pie crust in a new post. Or you could just do a web search. There are lots of recipes out there.

This 2-serving crustless pie ended up being consumed by me and six small people. I gave them about a third of it, a big bite each. This breakfast ended up being my only meal of the day, it was so filling. You could make this a dessert and serve four fat-adapted people instead of two, but for me it’s a treat and a meal. Do not attempt to feed this as a dessert to people who ate carbohydrates with their meal. They’ll probably die.

Print Recipe

Keto Lemon Meringue Pie

A crustless dessert made of lemon curd and meringue

Prep Time10 minutes mins

Cook Time5 minutes mins

Cooling time3 hours hrs

Total Time3 hours hrs 10 minutes mins

Course: Dessert

Cuisine: Keto

Keyword: keto, low carb

Servings: 2

Author: GAHCindy

Ingredients

• 6 egg yolks
• 5 tbsp butter or ghee
• 2 tbsp erythritol/stevia blend sweetener adjust to personal preference
• 1 lemon, juiced and zested
• 2 or 3 egg whites have at room temperature for best results
• 1 tsp erythritol/stevia blend sweetener adjust to personal preference
• 1/4 tsp cream of tartar

Instructions

• Combine in a saucepan the egg yolks, butter or ghee, 2 T sweetener, lemon zest, and lemon juice.
• Over medium heat, stir the mixture until it begins to thicken.
• When the curd coats a spoon and begins to pull away from the bottom and sides of the pan with stirring, remove from heat.
• Strain out lemon zest and lumps with a jelly strainer to leave a smooth curd.
• Pour the curd into 2 individual ramekins or an 8-ounce baking dish.
• Refrigerate for at least 3 hours, until completely cooled.
• Just before serving, use a hand mixer or stand mixer to whip two to three of the reserved egg whites with 1 teaspoon of sweetener and the cream of tartar. Beat until stiff peaks form.
• Spoon or pipe beaten egg whites onto the top of the lemon curd.
• Place under a low broiler until meringue is browned. Watch carefully, as this goes very quickly!
• Serve immediately, or hide in the schoolroom and eat both servings yourself.

If you’re strictly carnivore (and I typically am, but I can get away with some lemon juice and sweetener, so why not?), you can make a savory version by leaving out the plant stuff and adding just salt, whatever seasonings you tolerate, and a tablespoon or so of chicken broth. It tastes like little more than eggs and butter, but the texture is a very different experience. I quite like it.