I truly believe these are the best sugar free & low carb lemon meringue pies I have ever made. The recipe is adapted from I Quit Sugar cookbooks (read why, below).
Sugar Free & Low Carb Lemon Meringue Pies
These little deconstructed sugar free & low carb lemon meringue pies are incredible. It was one of the first sugar free recipes I made from the I Quit Sugar book years ago when I first started to find sugar free recipes to make. I have since adapted it to become low carb.
Sarah Wilson’s I Quit Sugar programme and series of cookbooks are an incredible resource when you want to go sugar free. Although her focus is primarily on sugar free and fructose free, many of her recipes can easily be adapted to become low carb.
In this particular recipe, I simply swapped the plain flour for ground almonds and rice malt syrup for stevia/erythritol.Easy sugar free low carb lemon meringue pies. Can be enjoyed hot or coldClick To Tweet
What Sarah’s books do brilliantly is to set out the why’s and how’s of becoming sugar free and regardless of whether you are low carb or fructose free, her books have done more for the sugar free movement than possibly anyone else – now you can’t argue with that.
So no matter what your approach is, the I Quit Sugar bookstore can help families, singles, meal planning, shopping lists, and of course, recipes.
These show you how I made my version of deconstructed sugar free & low carb lemon meringue pies. If you make the crumble, lemon custard/curd and meringue separately, you can assemble them ahead of time and keep in the fridge until you are ready to serve.
You can even make these a day ahead – genius!
Low Carb Lemon Meringue Pies
Low-carb lemon meringue pies are a wonderful easy pie that can be made hot or cold, and prepared in advance.
Lemon custard (curd)
- 6 egg whites
- 2 tbsp granulated sweetener of choice or more, to your taste
Mix all the ingredients together until the mixture resembles breadcrumbs, or biscuit crumbs.
Spread the crumble mixture over a baking tray lined with baking parchment.
Bake at 180C/350F for 10-15 minutes until golden. Turn once or twice in this time so the crumbs brown all over and cook until crispy.
Remove from the oven.
Lemon custard (curd)
While the crumble is baking, whisk together the egg yolks, whole egg, sweetener and lemon juice/zest in a saucepan.
Heat over a very gentle heat (whisking continuously) until it is a smooth custard consistency.
Add the butter and mix again while melting. Stir until thickened again.
Remove from the heat.
Whisk the egg whites and sweetener until stiff peaks form.
Place 6 circles of meringue on a baking tray lined with baking parchment.
Bake at 180C/350F for 10 - 15 minutes, or until golden.
Divide the crumble mixture between the 6 glasses or mason jars.
Divide the lemon custard/curd on each of the bases.
Place a baked meringue on top of each to complete the sugar free & low carb lemon meringue pies.
Serve immediately or chill in the fridge until ready to serve.
To serve hot, make the crumble base and lemon curd as shown. Layer the base and the curd in individual heatproof jars and cook the meringue directly on top of the sugar free lemon meringue pie.
To serve cold, prepare the 3 layers as shown then construct the sugar free lemon meringue pies and keep covered in the fridge until ready to serve. This way they can be made a day ahead.
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