Sugar free lemon pie – a delicious low carb lemon pie with coconut flour pie crust and sugar free lemon curd. 100% Gluten free, paleo, keto. A low calorie lemon pie perfect for a light fresh dessert to serve with fresh strawberries or a sugar free meringue.
Sugar Free Lemon Pie with Coconut Flour Pie Crust
Lemon Curd pie has always been my favorite dessert. However it took me 6 months before I managed to make the perfect sugar free lemon pie. This recipe has been tested by my French friends and they love it. The sugar free lemon curd is not acid perfectly sweet – simply sweetened with sugar free crustal sweetener – I used erythritol or sometimes monk fruit sugar. I will not lie to you I have been a bit lazy and I did not squeeze fresh lemons. Instead I used freshly squeezed lemon from a pack – a lovely natural 100% squeeze lemon juice. What I love about this new recipe is the CRUST ! I made an easy 4-ingredients coconut flour pie crust ready in 5 minutes in my food processor. It is THE healthy pie crust I am using for any low carb keto pie crust. Full recipe on the blog here.
Sometimes, I love to add a tiny bit of fresh vanilla in the dough. Very optional but it is a simple addition that makes a big difference. Coconut goes so well with lemon ! I am wondering why I wait so long to eat sugar free! Those new clean eating recipes are way tastier than the french dessert recipes I used to make. HAHA and guilt free. You can make this sugar free lemon pie with different toppings. The meringue is not difficult to create without sugar. If you buy a good sugar free crystal sweetener like erythritol or monk fruit sugar it will work like a charm. Note: on the picture below I used my Low Carb Almond Flour Pie Crust recipe – that is why it is not as white and it is to show you a different option !
Honestly, I don’t do a meringue each time. Sometimes I love to simply serve the sugar lemon pie with a sprinkle of unsweetened dessicated coconut and fresh grated lemon zest. Or, in summer I am adding fresh strawberries and a drizzle of sugar free chocolate.
If you still want to do the meringue, I recommend to prepare it just before serving the pie. I have a torch lamp to burn the surface and keep the meringue soft. But you can also bring the sugar free lemon pie back in the oven for few minutes on grill mode to brown the top.
Watch the recipe video and make it now !
Enjoy the recipe,
Sugar Free Lemon Pie - Low Carb + Grain free
Ingredients
- 1 coconut flour pie crust - recipe from my blog, click link
Sugar free Lemon curd
- 1/2 cup lemon juice or juice of about 5 small lemon
- 2 eggs
- 2 egg yolk - keep egg white for meringue
- 1/2 cup butter or coconut oil, melted
- 1/4 cup Sugar free Crystal Sweetner - Monk Fruit -erythritol or monk fruit sugar
Soft sugar free meringue frosting
- 2 egg white
- 1/4 cup sugar free crystal swetener
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 sauce pan.
- Bring to medium heat and add the coconut oil or butter, stirring continuously, to avoid the eggs to cook 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 minutes and 30 seconds the meringue should be really fluffy and triple its volume.
- Upside down the bowl to check if the meringue is ready. If it stick to the bowl transfer on the top of the lemon curd pie.
- Torch the top of the meringue or place 2 minutes in the oven on grill more until the top is slightly brown.
Nutrition panel is for one lemon pie slice with meringue on top using 100% sugar free sweetener. This recipe makes a 8 inch, 8 slice pie.
This post has been updated on 23/11/2017 regarding my taste and adaptation to this recipe.
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Do you have a sweets cook book ?
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 here. Enoy the recipes on the blog. XOXO Carine.
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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.
I must leave a comment! I am not a good baker at all but this was a no fail recipe and the taste, texture is perfect. Remind me my nana pie.