Harlan Kilstein’s Completely Keto Lemon Meringue Pie

Harlan Kilstein’s Completely Keto Lemon Meringue Pie

Harlan Kilstein’s Completely Keto Lemon Meringue Pie



Pie Crust:

4 Cups almond flour

1/2 Cup butter melted

1/4 Tsp Pink Himalayan Salt

1 Tsp lemon extract



2 Cups boiling hot water

1 Tbs Xanthan Gum

1  1/2 Cups Swerve Granular Sweetener 

1/8 Tsp Pink Himalayan Salt

1 Tsp grated lemon rind

3 Egg yolks

1/2 Cup fresh squeezed lemon

2 Tsps butter



1/4 Tsp Pink Himalayan Salt

3 Egg whites

1/4 Tsp baking powder

6 Tbs Swerve Granular Sweetener 

1 Tsp vanilla extract


9 Inch round pie pan

Serves 8 generous slices

To prepare pie crust shell, mix all ingredients in a cuisinart or blender and then lay out and press into a 9 inch round pie pan and bake for 10 minutes on 325 and then set aside to cool


Using a small saucepan mix the Swerve, salt, lemon rind and Xantham Gum.  Add boiling water and mix until well blended.  Cook over very low flame for 5 minutes, continuously stirring in order to prevent lumps from forming.

Beat egg yolks and add 2 Tbs of sweet mixture to egg yolks

Mix well and then pour eggs into saucepan

Stir over low heat

Add lemon juice and butter and cook until thick, remove from heat and cool

Pour into pie shell



Add salt to egg whites and beat using an egg beater until very foamy.

Add baking powder and beat until stiff

Slowly add Swerve, then the vanilla extract and continue beating until mixture can be heaped

Spread the meringue all over making sure it is covering the pie crust completely.

There should be peaks on top.

Bake in the preheated oven at 325 for 15-20 minutes or until golden brown.

Cool and refrigerate before serving.

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