Sugar-Free Lemon Meringue Pie (Print Version)
# Ingredients:
→ Pie Crust
01 -
1 Coconut Flour Pie Crust
→ Sugar-Free Lemon Curd
02 -
½ cup Lemon Juice (about 5 small lemons)
03 -
2 Eggs
04 -
2 Egg Yolks (reserve egg whites for meringue)
05 -
½ cup Unsalted Butter or Coconut Oil, melted
06 -
¼ cup Granulated Sweetener (erythritol or monk fruit sugar)
→ Soft Sugar-Free Meringue Frosting
07 -
2 Egg Whites
08 -
¼ cup Granulated Sweetener
# Instructions:
01 -
Prepare the Coconut Flour Pie Crust following your preferred recipe.
02 -
Whisk lemon juice, sweetener, eggs, and egg yolks together in a saucepan. Heat on medium while stirring continuously. Add coconut oil or butter. Continue stirring over medium-high heat until the mixture thickens. Transfer to a bowl and cool at room temperature for 15 minutes. Pour into the pie crust and refrigerate for at least 2 hours to set.
03 -
In a mixing bowl, beat egg whites at high speed for 30 seconds to build volume. Gradually add sweetener while continuing to beat for an additional 1.5 minutes until fluffy and tripled in volume. Test consistency by turning the bowl upside down; if it doesn’t shift, it's ready. Spread meringue over the chilled lemon curd pie.
04 -
Torch the meringue or place under a grill for 2 minutes until the top is lightly browned.
# Notes:
01 -
Sugar-Free Crystal Sweetener: Use alternatives such as Swerve, Natvia, monk fruit sugar, or erythritol.
02 -
For a quicker option, replace the meringue with unsweetened desiccated coconut or fresh strawberries.
03 -
Use an 8-inch loose-bottom quiche pan for this recipe.