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 pies have 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 on my French friends and they love it. The sugar free lemon curd is not acidic, perfectly sweet – simply sweetened with sugar free crystal sweetener – I used erythritol or sometimes monk fruit sugar. I won’t 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. 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 waited so long to eat sugar-free! These new clean eating recipes are way tastier than the french dessert recipes I used to make. And they are 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 that on 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!
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 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.
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Enjoy the recipe,
Sugar Free Lemon Pie - Low Carb + Grain free
Sugar free lemon pie - a delicious low carb meringue pie with coconut flour pie curst and sugar free lemon curd. Gluten free, paleo, keto.
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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 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.
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.
Sugar free crystal sweetener: you can use Swerve in US/Canada, Natvia in New Zealand and Australia or Monk fruit sugar or erythritol. Meringue replacement: if you don't have time to make the meringue, serve the pie with a sprinkle of unsweetened desiccated coconut or fresh strawberries on top ! Pie pan: I used a 8 inch loose bottom quiche pan for this recipe