This Sugar-Free Lemon Pie is a delicious, low-carb lemon pie with coconut flour pie crust and sugar-free lemon curd. It’s gluten-free, paleo, keto for a low-calorie lemon pie, and perfect for a light, fresh dessert to serve with fresh strawberries or a sugar-free meringue.
I love making pies, in particular healthier versions of classic pies, like my Sugar-Free Coconut Cream Pie, Keto Avocado Key Lime Pie, or Keto Pumpkin Pie. Pies are the best dessert, or at least it’s my favorite, because it a combination of a crusty base with a sweet and creamy filling.
Plus, I love the subtle flavors you can add to pies and they are (generally) quite easy to whip up even if you’re not a pro baker!
Why You’ll Love This Sugar-Free Lemon Pie
Lemon curd pies have always been my favorite among pies. However, it took me six months before I managed to make the perfect sugar-free lemon pie. The sugar-free lemon curd is not acidic, perfectly sweet – sweetened with sugar-free crystal sweetener – I used erythritol or sometimes monk fruit sugar.
What I love about this new recipe is the crust! I made an easy 4-ingredient coconut flour pie crust ready in 5 minutes in my food processor. It is a healthy pie crust I use for any low-carb keto pie.
Ingredients and Substitutions
- Lemon Juice – You can either get fresh lemon and squeeze the lemon juice yourself or buy lemon juice.
- Eggs – This recipe requires full eggs and additional egg yolks to make the meringue.
- Unsalted Butter – I like to choose grass-fed butter, it tastes better.
- Sweetener of Choice – I’ve made the recipe with erythritol, but any granulated sweetener will do the job just fine.
How To Make Sugar-Free Lemon Pie
Making this pie is very easy. Start with the crust and jump to the filling after. Sometimes, I love to add a tiny bit of fresh vanilla to the dough. Very optional, but it is a simple addition that makes a big difference. Coconut goes so well with lemon!
You can make this sugar-free lemon pie with different toppings. The meringue is not difficult to create without sugar. If you buy an excellent sugar-free crystal sweetener like erythritol or monk fruit sugar, it will work like a charm.
In the picture below, I used my Low Carb Almond Flour Pie Crust recipe – that’s why it is not as white and shows you a different option! You can also use the sweet version of my keto pie crust.
In summer, you can add fresh strawberries and a drizzle of sugar-free chocolate on top of the pie. I recommend preparing the meringue just before serving the pie. I have a blow torch to burn the surface and keep the meringue soft.
But you can also bring the sugar-free lemon pie back in the oven for a few minutes on grill mode to brown the top.
Soft sugar free meringue frosting
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Sugar-Free Lemon Curd
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Whisk the lemon juice, sweetener, eggs, and egg yolks together in a saucepan.
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Bring to medium heat and add the coconut oil or butter, stirring continuously, to prevent the eggs from cooking and scramble.
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When the coconut oil is melted, increase the heat to medium-high, keep stirring until it thickens up.
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When thick, remove from the heat and transfer the curd to a bowl to cool down at room temperature for 15 minutes.
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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
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In a bowl whisk the egg white until it starts producing a good volume. Usually 30 seconds on high speed.
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Keep whisking on high speed and slowly add the sugar-free crystal sweetener of your choice.
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After 1 minute and 30 seconds, the meringue should be really fluffy and triple its volume.
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Turn the bowl upside down to check if the meringue is ready. If it sticks to the bowl, transfer on the lemon curd pie. If it doesn’t stick, keep whisking.
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Torch the top of the meringue or place 2 minutes in the oven with the grill on until the top is slightly brown.
Meringue Replacement: If you don’t have time to make the meringue, serve the pie with a sprinkle of unsweetened desiccated coconut or fresh strawberries on top!
Pie Pan: I used an 8-inch loose-bottom quiche pan for this recipe
Serving: 1 sliceCalories: 151.2 kcal (8%)Carbohydrates: 13.4 g (4%)Fiber: 0.4 g (2%)Net Carbs: 13 gProtein: 3.3 g (7%)Fat: 14.7 g (23%)Saturated Fat: 8.1 g (51%)Polyunsaturated Fat: 0.8 gMonounsaturated Fat: 3.9 gTrans Fat: 0.5 gCholesterol: 120 mg (40%)Sodium: 121.6 mg (5%)Potassium: 51.4 mg (1%)Sugar: 0.6 g (1%)Vitamin A: 479.8 IU (10%)Vitamin B12: 0.2 µg (3%)Vitamin C: 5.9 mg (7%)Vitamin D: 0.5 µg (3%)Calcium: 16.8 mg (2%)Iron: 0.3 mg (2%)Magnesium: 3.6 mg (1%)Zinc: 0.3 mg (2%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
