Lemon meringue pie is one of those desserts everyone remembers from somewhere, a potluck, a diner counter, a grandmother’s kitchen.
This sugar free lemon meringue pie recipe gives you that exact same tart, sunny filling and cloud like meringue, just without the sugar crash afterward.
I swapped the sugar for a granulated allulose blend that behaves almost exactly like the real thing when it comes to sweetness and texture.
The result is a pie that tastes like the classic version your family already loves.
No one at the table will know it is sugar free unless you tell them.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Chill Time | 3 hours |
| Total Time | 3 hours 55 minutes |
| Servings | 8 slices |
| Difficulty Level | Intermediate |
Why You’ll Love This Sugar Free Lemon Meringue Pie Recipe
This pie hits every note you want from the classic version. Bright, tart lemon filling, a fluffy toasted meringue, and a buttery crust underneath it all.
It just happens to be sugar free, which makes it a pie you can actually serve to guests managing blood sugar without singling anyone out.
My Sugar Free Key Lime Pie gets requested just as often once people realize sugar free desserts do not mean flavor free.
- Tastes just like a traditional lemon meringue pie, no one can tell the difference
- Made with a granulated sugar substitute that measures cup for cup like sugar
- Bright, fresh lemon flavor from real lemon juice and zest, not artificial flavoring
- A showstopper dessert for holidays, potlucks, or Sunday dinner
- Meringue topping is naturally low in added sugar since it uses a powdered sweetener
- Great make ahead dessert since it needs to chill before serving anyway
Ingredients
Here is everything you need for the crust, the lemon filling, and the meringue topping.
Measurements are listed in the recipe card below, but here is a rundown of what each part requires.
- All purpose flour
- Cold unsalted butter, cubed
- Salt
- Ice water
- Fresh lemons, for juice and zest
- Granulated allulose sweetener or monk fruit blend
- Cornstarch
- Egg yolks and egg whites, separated
- Water
- Cream of tartar
- Powdered allulose sweetener
- Vanilla extract
You might also enjoy: Lemon Bars if you love this same tart and sweet lemon flavor in bar form.
Kitchen Equipment Needed
Nothing exotic here, just the basics you likely already have on hand plus a few tools that make the meringue step much easier.
- 9 inch glass pie dish
- Pastry blender or food processor
- Pie weights for blind baking
- Rolling pin
- Mixing bowls
- Whisk
- Fine mesh strainer
- Handheld electric mixer or stand mixer
- Microplane zester
- Offset spatula, for swooping the meringue
This pastry base is the same technique I use for my Butter Pie Crust, so if you want more detail on rolling and blind baking, that post walks through it step by step.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this pie, based on making it more times than I can count.
None of these are required, but they make the process smoother and the results more consistent.
1. Granulated Allulose Sweetener
This is the ingredient that makes the whole recipe work.
It measures cup for cup like sugar, dissolves the same way, and does not leave behind the cooling aftertaste some other sugar substitutes have.
2. Ceramic or Glass Pie Dish
A light colored glass or ceramic dish lets you see the bottom crust browning, which matters a lot for a custard style filling like this one.
Metal pans can cause uneven baking on the crust.
3. Fine Mesh Strainer
Straining the lemon filling right before it goes into the crust catches any bits of cooked egg yolk or lemon pulp, giving you that silky smooth texture a good lemon meringue pie is known for.
4. Kitchen Torch
While baking the meringue in the oven works well, a kitchen torch gives you more control over browning and lets you get those toasted peaks without risking an overcooked filling underneath.
5. Handheld Electric Mixer
Whipping egg whites to stiff, glossy peaks by hand is possible, but a handheld mixer gets you there in a fraction of the time and with much more consistent results.
For more sugar free baking inspiration, my Sugar Free Pecan Pie uses a similar sweetener swap with excellent results.
Step-by-Step Instructions: How to Make Sugar Free Lemon Meringue Pie
1. Make and Chill the Pie Crust
- In a large bowl, whisk together the flour and salt.
- Add the cold cubed butter and use a pastry blender to cut it into the flour until the mixture looks like coarse crumbs with pea sized pieces of butter still visible.
- Sprinkle in the ice water one tablespoon at a time, tossing with a fork after each addition, until the dough just comes together when pressed.
- Turn the dough out onto a lightly floured surface, shape it into a flat disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.
2. Roll Out and Blind Bake the Crust
- Preheat your oven to 375 degrees Fahrenheit.
- On a lightly floured surface, roll the chilled dough into a circle about 12 inches across.
- Transfer the dough to your 9 inch pie dish, gently pressing it into the bottom and up the sides. Trim the excess and crimp the edges.
- Prick the bottom of the crust all over with a fork, line it with parchment paper, and fill with pie weights.
- Bake for 15 minutes, then remove the parchment and weights and bake for another 8 to 10 minutes, until the crust is lightly golden.
- Set the crust aside to cool while you make the filling.
3. Make the Lemon Filling
- In a medium saucepan, whisk together the granulated allulose sweetener and cornstarch.
- Gradually whisk in the water until no lumps remain.
- Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble, about 5 to 7 minutes.
- In a separate bowl, whisk the egg yolks. Slowly pour about a half cup of the hot mixture into the egg yolks while whisking constantly, to temper them.
- Pour the tempered egg yolks back into the saucepan with the rest of the hot mixture, whisking constantly.
- Return the saucepan to medium heat and cook for another 2 to 3 minutes, until very thick, whisking the whole time so the eggs do not scramble.
- Remove from the heat and stir in the lemon juice and lemon zest until fully combined.
- Pour the filling through a fine mesh strainer directly into the cooled pie crust, then smooth the top with a spatula.
4. Make the Meringue Topping
- Preheat your oven to 350 degrees Fahrenheit if it is not already at that temperature.
- In a clean, grease free bowl, beat the egg whites and cream of tartar on medium speed until foamy.
- Increase the speed to medium high and gradually add the powdered allulose sweetener, one tablespoon at a time, beating well after each addition.
- Add the vanilla extract and continue beating until the meringue holds stiff, glossy peaks.
5. Assemble and Bake the Pie
- Spoon the meringue over the warm lemon filling, starting at the edges and working toward the center. This helps seal the meringue to the crust and prevents shrinking.
- Use the back of a spoon or an offset spatula to create decorative peaks across the top.
- Bake for 12 to 15 minutes, until the peaks of the meringue turn golden brown.
- Remove the pie from the oven and let it cool at room temperature for 1 hour.
6. Chill and Serve
- Transfer the cooled pie to the refrigerator and chill for at least 3 hours, or until fully set.
- Slice with a sharp knife dipped in warm water, wiping it clean between cuts for the neatest slices.
Read Also: Lemon Cheesecake Recipe
Tips for The Best Sugar Free Lemon Meringue Pie
A few small details make a big difference between a good lemon meringue pie and a great one.
Keep these in mind as you go.
- Use fresh lemon juice and zest, bottled juice does not give the same bright flavor
- Make sure your egg whites are completely free of any yolk, even a small amount will stop them from whipping properly
- Spread the meringue while the filling is still warm, this helps prevent weeping and shrinking later
- Seal the meringue completely to the crust edges to keep it from pulling away as it cools
- Let the pie cool gradually at room temperature before chilling, sudden temperature changes can cause cracks
- If you want a lower carb crust, my Almond Flour Pie Crust works well as a substitute here
Serving Suggestions
This pie is bright and rich enough to stand on its own, but a few pairings make it feel like a full dessert spread.
A slice alongside fresh berries and a small scoop of whipped cream rounds things out nicely.
If you are building out a full dessert table, my Lemon Pound Cake shares that same citrus flavor in a completely different texture.
- Fresh raspberries or strawberries on the side
- A dollop of unsweetened whipped cream
- A cup of hot tea or black coffee to balance the sweetness
- Alongside other mini desserts for a holiday dessert spread
Variations of Sugar Free Lemon Meringue Pie
Once you have the base recipe down, there is plenty of room to make it your own.
Here are a few directions worth trying.
- Swap in lime juice and zest for a sugar free key lime meringue pie
- Add a thin layer of raspberry preserves under the lemon filling for a fruity twist
- Use a graham cracker crust instead of pastry for a different texture
- Top with toasted coconut along with the meringue for extra flavor
- Try a Swiss meringue instead of French meringue for a more stable topping
Another favorite: Sugar Free Sweet Potato Pie
Storage and Reheating
Meringue pies are best enjoyed within a couple of days, since the topping naturally starts to weep and soften with time.
- Store the pie loosely covered in the refrigerator for up to 3 days
- Avoid tightly wrapping the pie in plastic, since it can stick to the meringue
- This pie does not freeze well, the meringue texture suffers once thawed
- Serve chilled directly from the refrigerator, no reheating needed
If you love pies with a similar chilled, no fuss finish, my Lemon Icebox Pie is another good one to bookmark.
Nutritional Facts
Here is the approximate nutrition breakdown per slice, based on 8 slices per pie.
Exact values will vary depending on the specific sweetener brand you use.
- Calories: 210
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 115mg
- Sodium: 140mg
- Total Carbohydrate: 19g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 4g
My Sugar Free Pumpkin Pie has a similar nutritional profile if you are comparing sugar free pie options for a holiday table.
Health Benefits of Key Ingredients
While this is still a dessert, a few of the ingredients bring more to the table than just flavor.
Lemons are a strong source of vitamin C and add a natural brightness without needing much added sweetener.
The sugar substitute keeps the total sugar content far lower than a traditional pie without sacrificing sweetness.
- Lemon juice and zest provide vitamin C and antioxidants
- Eggs contribute protein and help the filling and meringue hold their structure
- Allulose has minimal impact on blood sugar compared to regular sugar
- Butter in the crust provides fat soluble vitamins in small amounts
If you enjoy lighter lemon desserts, my Lemon Cream Pie is worth trying next.
FAQs About Sugar Free Lemon Meringue Pie
1. Can I use a different sugar substitute?
Yes, monk fruit blends or erythritol based sweeteners that measure cup for cup like sugar will work in this recipe.
Keep in mind that some substitutes can affect texture slightly, so allulose tends to give the closest result to a traditional sugar filling.
2. Why did my meringue weep or shrink?
This usually happens when the meringue is spread over a cold filling instead of a warm one, or when it is not sealed to the crust edges.
Spreading the meringue immediately after the filling is cooked, and sealing the edges completely, helps prevent this.
3. Can I make this pie ahead of time?
Yes, this pie needs to chill for several hours anyway, so it is a great make ahead dessert.
Just make it the day before you plan to serve it, and store it loosely covered in the refrigerator.
4. Is allulose safe to bake with?
Yes, allulose is heat stable and behaves very similarly to regular sugar when baking or cooking, which is why it works so well in this filling.
It browns and dissolves in a similar way, though it can brown slightly faster in some recipes.
5. Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is strongly recommended for the best flavor in this recipe.
Bottled juice tends to taste flatter and can leave the filling with a slightly dull flavor compared to fresh squeezed juice.
Sugar Free Lemon Meringue Pie
Ingredients
- 1 ½ cups all purpose flour 188g
- ½ teaspoon salt
- ½ cup cold unsalted butter 113g, cubed
- 3-4 tablespoons ice water 45-60ml
- 3-4 fresh lemons for juice and zest, about ½ cup juice and 2 tablespoons zest
- 1 ½ cups granulated allulose sweetener or monk fruit blend, 288g
- ½ cup cornstarch 60g
- 1 ½ cups water 360ml
- 4 egg yolks large, room temperature
- ½ cup fresh lemon juice from 3-4 lemons
- 2 tablespoons lemon zest from 3-4 lemons
- 4 egg whites large, room temperature
- ¼ teaspoon cream of tartar 1g
- ¾ cup powdered allulose sweetener 90g
- 1 teaspoon vanilla extract 5ml
- fresh raspberries for serving
- fresh strawberries for serving
- unsweetened whipped cream for serving
Equipment
- 9-inch glass pie dish
- Pastry blender or food processor
- Pie weights for blind baking
- Rolling Pin
- Mixing bowls
- Whisk
- Fine-mesh strainer
- Handheld electric mixer or stand mixer
- Offset spatula for swooping the meringue
- Kitchen torch optional – for toasting meringue
- Parchment paper
Method
- Whisk flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces. Add ice water 1 tablespoon at a time until dough just comes together.
- Shape dough into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat oven to 375°F. Roll chilled dough into a 12-inch circle and press into a 9-inch pie dish. Trim and crimp edges. Prick bottom with fork, line with parchment, and fill with pie weights.
- Bake for 15 minutes, remove parchment and weights, then bake 8-10 minutes until lightly golden. Set aside to cool.
- Whisk granulated allulose and cornstarch in a saucepan. Gradually whisk in water until smooth. Cook over medium heat, whisking constantly, until thickened and bubbling, about 5-7 minutes.
- Temper egg yolks by slowly whisking in about ½ cup of the hot mixture. Pour back into saucepan and cook 2-3 minutes until very thick, whisking constantly.
- Remove from heat and stir in lemon juice and zest. Strain filling through a fine mesh strainer directly into the cooled crust and smooth the top.
- Preheat oven to 350°F. In a clean bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Increase speed to medium-high and gradually add powdered allulose, 1 tablespoon at a time, beating well after each addition. Add vanilla and beat until stiff, glossy peaks form.
- Spoon meringue over warm filling, starting at edges and working toward the center. Seal to the crust edges and create decorative peaks with a spoon or offset spatula.
- Bake for 12-15 minutes until meringue peaks are golden brown. Cool at room temperature for 1 hour, then refrigerate for at least 3 hours until fully set.
- Slice with a sharp knife dipped in warm water, wiping clean between cuts. Serve chilled with fresh berries or whipped cream if desired.
Nutrition
Notes
- Fresh lemon juice is essential: Bottled juice gives a flat flavor. Use only fresh squeezed for the brightest taste.
- Allulose works best: It measures cup-for-cup like sugar and has no cooling aftertaste. Monk fruit blends also work well.
- Spread meringue on warm filling: This prevents weeping and shrinking. Make sure to seal it completely to the crust edges.
- Egg whites must be yolk-free: Even a tiny amount of yolk will prevent them from whipping into stiff peaks. Use room temperature eggs for best volume.
- Strain the filling: This step ensures a silky smooth texture by catching any cooked egg bits or lemon pulp.
- Cool gradually: Let the pie cool at room temperature before refrigerating to prevent cracks from forming in the meringue.
- Storage: Store loosely covered in the refrigerator for up to 3 days. Tight plastic wrap will stick to the meringue.
- Make ahead: This is a perfect make-ahead dessert since it needs to chill for several hours. Prepare the day before serving.
- Lower carb option: Use an almond flour pie crust instead of the pastry crust for a keto-friendly version.
- Flavor variations: Swap lime juice and zest for a key lime version, or add a thin layer of raspberry preserves under the filling.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This sugar free lemon meringue pie proves you do not have to give up the desserts you love just because you are cutting back on sugar.
It has the same tart, bright filling and fluffy toasted meringue everyone expects from the classic version.
Give it a try this week, and let me know in the comments how it turned out for you.
If you make this pie, I would love to see it, feel free to share a photo with me, and don’t forget to leave a star rating below.
Recommended:
- Lemon Meringue Pie Recipe
- Lemon Cheesecake Bars Recipe
- No Bake Strawberry Lemon Swirl Tart
- Lemon Bar Cookies
- Lemon Squares
