Sugar Free Lemon Pie – Keto Gluten Free
This Sugar-free Lemon Pie is a delicious, low-carb lemon pie with coconut flour pie crust and sugar-free lemon curd.
It’s 100% Gluten-free, paleo, keto for a low-calorie lemon pie, and perfect for a light, fresh dessert to serve with fresh strawberries or a sugar-free meringue.
Why You’ll Love This Sugar-Free Lemon Pie
Lemon Curd pies have always been my favorite dessert. However, it took me six months before I managed to make the perfect sugar-free lemon pie.
The sugar-free lemon curd is not acidic, perfectly sweet – sweetened with sugar-free crystal sweetener – I used erythritol or sometimes monk fruit sugar.
What I love about this new recipe is the crust! I made an easy 4-ingredient coconut flour pie crust ready in 5 minutes in my food processor.
It is a healthy pie crust I use for any low-carb keto pie.
How To Make Sugar-Free Lemon Pie
Making this pie is very easy. Start with the crust and jump to the filling after.
Ingredients
- Lemon Juice – you can either get fresh lemon and squeeze the lemon juice yourself or buy lemon juice.
- Eggs – this recipe requires full eggs and additional egg yolks to make the meringue.
- Unsalted Butter – I like to choose grass-fed butter, it tastes better.
- Sweetener of Choice – I’ve made the recipe with erythritol, but any granulated sweetener will do the job just fine.
Sometimes, I love to add a tiny bit of fresh vanilla to the dough. Very optional, but it is a simple addition that makes a big difference. Coconut goes so well with lemon!
Instructions
You can make this sugar-free lemon pie with different toppings. The meringue is not difficult to create without sugar.
If you buy an excellent sugar-free crystal sweetener like erythritol or monk fruit sugar, it will work like a charm.
In the picture below, I used my Low Carb Almond Flour Pie Crust recipe – that’s why it is not as white and shows you a different option!
You can also use the sweet version of my keto pie crust.
In summer, you can add fresh strawberries and a drizzle of sugar-free chocolate on top of the pie.
I recommend preparing the meringue just before serving the pie. I have a blow torch to burn the surface and keep the meringue soft.
But you can also bring the sugar-free lemon pie back in the oven for a few minutes on grill mode to brown the top.
More Keto Pie Recipes
If you’ve enjoyed this low-carb lemon pie recipe, try the other recipes below!
Enjoy the recipe,
Sugar-Free Lemon Pie
Nutrition Snapshot
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Ingredients
Sugar free Lemon curd
- ½ cup Lemon Juice or juice of about 5 small lemons
- 2 Egg
- 2 Egg Yolk keep egg white for meringue
- ½ cup Unsalted Butter or coconut oil, melted
- ¼ cup Crystal Sweetener erythritol or monk fruit sugar
Soft sugar free meringue frosting
- 2 Egg White
- ¼ cup Crystal Sweetener
Instructions
Coconut Flour Pie Crust
- Prepare the Coconut flour Pie Crust following my blog recipe.
Sugar-Free Lemon Curd
- Whisk the lemon juice, sweetener, eggs, and egg yolks together in a saucepan.
- Bring to medium heat and add the coconut oil or butter, stirring continuously, to prevent the eggs from cooking and scramble.
- When the coconut oil is melted, increase the heat to medium-high, keep stirring until it thickens up.
- When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.
- Fill in the coconut flour pie crust with the lemon curd. Refrigerate the lemon pie for at least 2 hours to firm up.
Sugar-free meringue frosting
- Before serving, add the meringue.
- In a bowl whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
- Keep whisking on high speed and slowly add the sugar-free crystal sweetener of your choice.
- After 1 minute and 30 seconds, the meringue should be really fluffy and triple its volume.
- Turn the bowl upside down to check if the meringue is ready. If it sticks to the bowl, transfer on the lemon curd pie. If it doesn't stick, keep whisking.
- Torch the top of the meringue or place 2 minutes in the oven with the grill on until the top is slightly brown.
Notes
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About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only.
The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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I have splenda can I use that?
There are many different types of Splenda. You can use their 1:1 Sugar Alternatives (Erythritol-based), but not their dextrose or maltodextrin sweeteners that aren’t suitable for baking.
The filling is very good but somehow there are always egg white pieces in the batter, I have to strain it. Next time I’ll use 5 yolks instead. I bake the meringue in oven, no broiler. Will make it again.
Do the nutrition facts for the lemon pie include the crust?
Yes it does.
I’m diabetic and cannot follow the NET carbs, I have to follow FULL carb restrictions. I’m so pleased to have found you, no one else has mentioned Monk Fruit sweetener which I just bought and almond flour. I have superfine blanched almond flour. I will try to figure out the amount of carbohydrates per 3 oz. slice. Thank you for this crust recipe.😘
Can I use xylitol?
Any sugar free crystal sweetener works so yes xylitol is fine
Hi, thanks for the recipe. I want to ask about the serving size. Pie crust recipe says for 12 people but the pie recipe says for 8 people. Thanks for your reply.
The lemon serve 8 slice, nutrition panel is for that serving. Nutrition panel for the crust alone has been given for 12, which make small slices, but you can make use the same recipe and cut into 8 slice, it is up to you
Wonderful and dead easy lemon curd. I didn’t use this crust recipe but everyone raved about the lemon pie.
thanks for sharing
Awesome recipe and super lemony! This was a hit even among the non-keto peeps. Will definitely be making it again.
Lovely recipe
Can I freeze the lemon curd?
I am sure you can freeze it in an airtight container and defrost the day before in the fridge, Enjoy! XOXO Carine
Do you have a sweets cook book ?
No
Not yet but on my mind 🙂 Subscribe to my newsletter and you will be the first to now it if it comes out! XOXO Carine.
how many eggs we need if we want make it for 8 people?
You can follow the exact same recipe and cut in 8 even slices. That is the best way to serve 8 people with this recipe. Enjoy the low carb recipes on the blog. XOXO Carine.
i love this but after using stevia in the curd it tastes artificial, do you have any suggestions?
I am using erythritol or monk fruit stevia blend in this recipe not pure stevia! Stevia is way too bitter and strong for baking. Make sure you use the same brand as I do for success. You can find the product on Amazon. Enjoy the recipes on the blog. XOXO Carine.
I am new to sugar free baking. and I am confused by the sugar free substitute for sugar. in the strawberry sugar free lemon pie. Can I use Truvia, .the spoonable type,. for the sugar substitute? If so, do I use the amount called for in the recipe?
Thank you.
I am not familiar with truvia, it is not sold where I live in New Zealand, but any sugar free blend made of stevia and erythritol are perfect for this recipe. Enjoy! XOXO Carine
II am new to making sugar free pastries. Can I use spoonable Truvia for the sweetner in both the crust and the lemon curd? Do I use the amount specified in the recipes?
Thank you for your help!
If truvia is a blend of erythritol and stevia that can be use as a 1:! ratio sugar substitute, then yes, same amount is fine. I never used Truvia before, not sold in my country so I am unsure how it works. Enjoy the sugar-free recipes on the blog, XOXO Carine.
Fait le 10 mars 2018. Remplace par sucre blanc mais 1/8 de sucre la prochaine fois mettre 1/4 de tasse de sucre, fait avec fraises et chocolat
Hello…Will definite try it!! Thanks for sharing. Just one question, how much gr of coconut oil should i use? It doesnt says. Thanks 🙂
Hi! I am so sorry for the missing ingredient! I just updated the recipe card 🙂 I used 1/2 cup coconut oil for the lemon curd ! You’ll love this simple lemon pie. Thanks for reading the blog or should I say proofreading !!! haha XOXO Carine.
Hi! I’m in the middle of making this pie. I’m up to the meringue part, but I noticed that it doesn’t have to be cooked at all. Is this safe for consumption since they are raw egg whites? If anyone has an answer I would really appreciate it!
Yes it is ! Many French dessert contains raw egg white like chocolate mousse or pie meringue. You can return the pie to the oven at 80C to brown the top if you like but it is optionnal. Make sure you store the pie in the fridge and eat within few days. Enjoy, XOXO Carine.
This looks so yummy! Nothing better than a fresh lemon tart!
So true! Lemon are available all the year and it is always a winner dessert. I just checked your blog BTW, it is such a great source of Low carbs recipes. I will try some of them soon 🙂 See you soon on the blog Vicky. Carine. xx.
I keep coming back on this recipe for the CURD! that sugar free lemon curd is amazing.