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 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.

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I love making pies, in particular healthier versions of classic pies, like my Sugar-Free Coconut Cream Pie, Keto Avocado Key Lime Pie, or Keto Pumpkin Pie. Pies are the best dessert, or at least it’s my favorite, because it a combination of a crusty base with a sweet and creamy filling.

Plus, I love the subtle flavors you can add to pies and they are (generally) quite easy to whip up even if you’re not a pro baker!

Why You’ll Love This Sugar-Free Lemon Pie

Lemon curd pies have always been my favorite among pies. 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.

Ingredients and Substitutions

• 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.

How To Make Sugar-Free Lemon Pie

Making this pie is very easy. Start with the crust and jump to the filling after. 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!

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 Healthy Dessert Recipes

If you’ve enjoyed this low-carb lemon pie recipe, try the other recipes below!

Keto Coconut Cream Pie

Keto Pumpkin Pie

Keto Peanut Butter Pie

Keto Chocolate Pie

Did You Like This Recipe?

Leave a comment below or head to our Facebook page for tips, our Instagram page for inspiration, our Pinterest for saving recipes, and Flipboard to get all the new ones!

Sugar-Free Lemon Pie

13gNet Carbs

This Sugar-free Lemon Pie is a delicious low-carb meringue pie with coconut flour pie crust and sugar-free lemon curd. Gluten-free, paleo, keto.

Author: Carine Claudepierre

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

Yield: 8 slices

Serving Size: 1 slice

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4.73 from 48 votes

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Ingredients

US Customary – Metric

• ▢ 1 Coconut Flour Pie Crust

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 Granulated Sweetener erythritol or monk fruit sugar

Soft sugar free meringue frosting

• ▢ 2 Egg Whites
• ▢ ¼ cup Granulated Sweetener

Instructions

• 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 the heat and transfer the curd to 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

• 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

Sugar-Free Crystal Sweetener: You can use Swerve in the 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 an 8-inch loose-bottom quiche pan for this recipe

Tools

Getting Started What Is Keto? Macro Calculator Sweetener Converter Intermittent Fasting    Keto    Fruits Keto Vegetables Keto Flours Fighting Keto Flu Healthy Sweeteners

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Measuring Cups Set

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NutritionServing Size: 1 slice

Yield: 8 slices

Nutrition

Serving: 1 sliceCalories: 151.2 kcal (8%)Carbohydrates: 13.4 g (4%)Fiber: 0.4 g (2%)Net Carbs: 13 gProtein: 3.3 g (7%)Fat: 14.7 g (23%)Saturated Fat: 8.1 g (51%)Polyunsaturated Fat: 0.8 gMonounsaturated Fat: 3.9 gTrans Fat: 0.5 gCholesterol: 120 mg (40%)Sodium: 121.6 mg (5%)Potassium: 51.4 mg (1%)Sugar: 0.6 g (1%)Vitamin A: 479.8 IU (10%)Vitamin B12: 0.2 µg (3%)Vitamin C: 5.9 mg (7%)Vitamin D: 0.5 µg (3%)Calcium: 16.8 mg (2%)Iron: 0.3 mg (2%)Magnesium: 3.6 mg (1%)Zinc: 0.3 mg (2%)