Go Back
–+ servings
Sugar Free Lemon Meringue Pie Recipe

Sugar Free Lemon Meringue Pie

iamwinfred
This sugar free lemon meringue pie gives you that 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 ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 210 kcal

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
  • Microplane zester
  • Offset spatula for swooping the meringue
  • Kitchen torch optional - for toasting meringue
  • Parchment paper

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

For the Lemon Filling

  • 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

For the Meringue Topping

  • 4 egg whites large, room temperature
  • ¼ teaspoon cream of tartar 1g
  • ¾ cup powdered allulose sweetener 90g
  • 1 teaspoon vanilla extract 5ml

Optional Serving Suggestions

  • fresh raspberries for serving
  • fresh strawberries for serving
  • unsweetened whipped cream for serving

Instructions
 

  • 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.

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.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 19gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 115mgSodium: 140mgPotassium: 80mgFiber: 1gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 2mgIron: 4mg
Keyword allulose pie recipe, diabetic friendly dessert, keto lemon meringue pie, low carb lemon pie, sugar free lemon meringue pie
Tried this recipe?Let us know how it was!