Heavenly Keto Lemon Meringue Pie

Step 1

Make my Coconut Flour Pie Crust. Follow the pie crust directions to prepare the crust for a no-bake filling (blind bake for a total of 20 minutes, or until the bottom center is done). Set the prepared crust aside while you make the filling and topping.

Step 2

Prepare a mesh strainer by setting it over a medium heatproof bowl. Set the strainer and bowl aside near your stove.

Step 3

Fill a medium saucepan with 3-4 inches of water and bring it to a simmer over medium heat.

Step 4

While the water is heating, combine the allulose, lemon juice, and lemon zest in a large, heatproof bowl and whisk to combine. Add the eggs and egg yolks and immediately whisk to combine.

Step 5

Place the bowl with the lemon mixture over the simmering water to form a double boiler. Whisk the lemon mixture constantly. The allulose will dissolve and then the mixture will begin to thicken as the eggs cook. The lemon mixture is done cooking when it's reached 160° F. You'll know it's ready when it's reached the consistency of sour cream or full fat yogurt.

Step 6

Turn off the burner and remove the bowl from the double boiler, being careful not to burn yourself on the escaping steam. Immediately strain the hot lemon mixture through the prepared mesh strainer and into the bowl that you previously prepared next to your stove. Tap the strainer firmly and use a rubber spatula to help the curd through without damaging your strainer.

Step 7

Add the butter, vanilla, and salt to the strained lemon mixture while it's still hot. Whisk the mixture occasionally, until the butter has melted completely and is fully incorporated.

Step 8

Pour the finished lemon filling into the prepared pie crust and then set aside while you make the meringue topping.

Step 9

Preheat the oven to 350° F.

Step 10

Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with a whisk attachment and let it run on low speed.

Step 11

Add the allulose and water to a small saucepan and bring to a boil.

Step 12

Turn the mixer up and whip the egg whites until soft peaks form, while you wait for the allulose syrup to reach 240° F (soft ball stage). If you want to use a candy thermometer, I recommend this Taylor thermometer on Amazon.

Step 13

When the allulose syrup comes up to 240° F, remove the pan from the heat. Run the mixer at medium speed and pour the syrup into the bowl of the mixer, avoiding the whip by pouring closer to the side. When all of the syrup is in the bowl of the mixer, turn the mixer up to high speed and whip the meringue mixture until it's extremely thick, glossy, and completely cool.

Step 14

Scoop the meringue topping onto the prepared lemon filling/crust. Spread the meringue out from crust to crust so that it completely covers the lemon filling. Now is the time to use an offset spatula, spoon, or regular spatula to create swoops and dollops in your meringue. These are the nooks and crannies that will look amazing when we brown the meringue!

Step 15

Bake the meringue-topped pie for at 350° F 15-20 minutes, or until the meringue has reached your preferred level of toasty, golden brown. Store any leftovers in the refrigerator.