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Sugar-Free, Gluten-Free Lemon Meringue Pie

Filed Under: Recipes at 10:35 am | By: Madeline Reiss

It’s Pi Day, and what better way to celebrate than with…pie! This lemon pie features a delicious, gluten-free pie crust and sugar-free lemon curd. A low calorie, low-carb option for a light, fresh dessert. Serve with fresh strawberries or a sugar-free meringue (recipe below).

Recipe authored by
Sugar-free Lemon curd
Soft sugar-free meringue frosting
  1. Prepare and set aside gluten-free pie crust
Sugar-Free Lemon Curd
  1. Whisk the lemon juice, sweetener, eggs and egg yolks together in a saucepan.

  2. Bring to medium heat and add the coconut oil, stirring continuously, to prevent the eggs from cooking and scrambling.

  3. When the coconut oil is melted, increase the heat to medium-high and keep stirring until it thickens up.

  4. When thick, remove from heat and transfer into a bowl to cool down at room temperature for 15 minutes.

  5. 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
  1. In a bowl, whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
  2. Keep whisking on high speed and slowly add the sugar-free sweetener of your choice.

  3. After 90 seconds, the meringue should be really fluffy and triple its volume.
  4. Flip over the bowl to check if the meringue is ready. If it sticks to the bowl, transfer on the top of the lemon curd pie.

  5. Torch the top of the meringue or place in the oven for 2 minutes until the top is slightly brown.

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