Comments on: Easy Sugar Free Low Carb Keto Lemon Meringue Pie

By: Brenda Bennett

Brenda Bennett — Fri, 03 Apr 2026 12:54:38 +0000

In reply to Marilee.

Oh no—so frustrating, I’m sorry that happened! 💛

A couple things are likely going on here:

1️⃣ Allulose stays softer
When you use allulose alone, it doesn’t firm up the same way as other sweeteners, so the curd will naturally be much softer—even after chilling.

2️⃣ It may not have cooked long enough
Lemon curd thickens from the eggs, not just the gelatin. If it didn’t get hot enough while cooking, it won’t fully set

Here’s how to fix it:

✔️ Pour it back into a saucepan
✔️ Heat gently while whisking constantly until it thickens (you’ll see it turn more pudding-like)
✔️ Then chill again

If it’s still too thin, you can whisk in one extra egg yolk while reheating to help it thicken naturally

By: Marilee

Marilee — Thu, 02 Apr 2026 18:09:34 +0000

My lemon curd is sooo runny I added more gelatin to it and that did not help, it is also very very sour. What else can I do to thicken this up and make it taste sweeter. I used the allulose sugar in this.

By: Brenda Bennett

Brenda Bennett — Thu, 02 Apr 2026 13:11:45 +0000

In reply to Ronda. Thanks for sharing!

By: Ronda

Ronda — Thu, 02 Apr 2026 03:33:09 +0000

I like to make the pie filling, aka lemon curd, to sweeten my homemade Greek yogurt. I add 2 to 3 times as much yogurt to the lemon curd. And since I have whey left over, I use it instead of water. Delicious! Thank you for this recipe!

By: Brenda Bennett

Brenda Bennett — Sun, 11 Jan 2026 15:21:58 +0000

In reply to Sarah. I would recommend at least 3-4 hours for the lemon filling.

By: Sarah

Sarah — Sat, 10 Jan 2026 18:57:11 +0000

I’m trying to make it all in one day. Is it possible to not let it set in the fridge all night. And if so, how many hours do I set the lemon filling in the fridge before doing the meringue?

By: Brenda Bennett

Brenda Bennett — Sun, 27 Jul 2025 17:21:42 +0000

In reply to Lee Pearson. Oh sorry about the meringue, do you think you whipped the egg whites to stiff peaks?

By: Lee Pearson

Lee Pearson — Sun, 27 Jul 2025 12:38:28 +0000

Pie crust was amazing – my first time trying it and will 100% be adding to my go to keto recipes. The lemon curd was great too – I had to chill in the fridge before I felt comfortable put in the crust, but it set perfect! meringue was my only fail – it practically dissolved after browning with the torch – think I went wrong somewhere. But thanks for this amazing recipe!

By: Brenda Bennett

Brenda Bennett — Sun, 15 Jun 2025 11:34:29 +0000

In reply to Carol. Thanks Carol!

By: Carol

Carol — Sat, 14 Jun 2025 19:54:15 +0000

the meringue turned out well, this is the first time making it.

By: Foodo

Foodo — Thu, 12 Jun 2025 10:48:47 +0000

This recipe looks amazing and perfect for anyone on a sugar-free or keto diet! I really appreciate how detailed the instructions are, especially the tips for making perfect meringue. It’s great to see healthy dessert options like this that don’t compromise on flavor. I recently started focusing more on balanced eating and even found some of the best affordable homemade lunchbox service providers in Lahore that offer healthy, sugar-free meals. Recipes like yours are a huge help in staying on track—thank you for sharing!

By: Brenda Bennett

Brenda Bennett — Tue, 10 Jun 2025 18:13:20 +0000

In reply to Carol procter. Thank you so much Carol. How did the Swiss Meringue go for you? Have you made that before?

By: Carol procter

Carol procter — Tue, 10 Jun 2025 17:53:57 +0000

just made this, really enjoyed it, thumbs up from hubby.