Lemon Meringue Pie

Print Recipe
CategoryDesserts, Eggs
Servings (adjust as needed)8


Lemon Filling

  • 1 cup water
  • 1 cup xylitol
  • 1/3 cup arrowroot powder
  • 1/2 cup lemon juice
  • 1 Tbsp lemon zest
  • 3 egg yolks save egg whites for meringue
  • 1 tsp pure vanilla extract


  • 3 egg whites
  • 1/4 cup xylitol
  • 1/4 tsp cream of tartar
  • 1/2 tsp pure vanilla extract


Lemon Filling

  • Preheat oven to 425°F.
  • In a saucepan, mix together water, xylitol and arrowroot powder. Bring to a boil, stirring occasionally until you reach a thick consistency.
  • Add lemon juice and zest and stir to combine.
  • Add egg yolks and vanilla and stir until it reaches a pudding-like consistency.
  • Pour lemon mixture into a glass pie pan and set aside.


  • With an electric mixer, beat egg whites about 2 minutes. When it begins to thicken, add xylitol, cream of tarter and vanilla.
  • Continue beating egg white mixture until stiff peaks form, about 2 more minutes.
  • Spoon the egg white mixture over the lemon mixture and bake until peaks turn a nice golden brown.


1 serving = approximately 1 oz protein
Caution: This amount of xylitol may be too much for some people, causing digestive distress, so you may need to use sparingly or avoid.