Sugar Free Piled High Lemon Meringue Pie

29 Aug

Sugar Free Lemon Meringue Pie

Less than 15 grams of net carbs per serving



1 single crust pie shell, baked

1 1/2 cups xylitol (or sweetener equal to 1 1/2 cup sugar)
3 tbsp flour
3 tbsp cornstarch
1/3 cup lemon juice
1 1/2 cups cold water
3 egg yolks
2 tbsp butter
1-2 tsp freshly grated lemon zest

1 cup egg whites (about 8)
6 tbsp powdered Swerve ( or sweetener equal to 6 tbsp confectioners sugar)
1/4 tsp cream of tartar


Combine sweetener, flour, cornstarch, lemon juice in medium size saucepan. Slowly whisk in cold water.
Heat over medium-high heat while stirring, until thickened.
Drizzle about 1 cup of mixture into egg yolks. Mix well, then pour back into saucepan.
Cook for another 1-2 minutes. Remove from heat. Stir in butter and lemon zest.
Allow to cool while you make meringue.

To make meringue
add cream of tartar to egg whites. Beat until soft peaks form. Gradually add powdered sweetener while whipping. Beat until firm peaks form.

After you have poured the filling into the crust, add the whipped meringue. Spread to cover the edges.
Bake at 350 degrees for 10-15 minutes.
Cool unwire rack, then chill for several hours before serving

Nutritional Info (with traditional crust)

  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 11.7 g
  • Cholesterol: 81.7 mg
  • Sodium: 150.8 mg
  • Total Carbs: 50.9 g (Sugar Alcohols 50.9 g)
  • Dietary Fiber: 1.2 g
  • Protein: 7.1 g

2 Responses to “Sugar Free Piled High Lemon Meringue Pie”

  1. Annie August 29, 2014 at 7:07 pm #

    this is making me drool. I absolutely LOVE Lemon Meringue Pie!
    I be that was a typo where you wrote “whack” where, perhaps” “whisk” was supposed to be. LOL! Some typos can be so funny…or did you really mean “whack”?

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