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Sugar-Free Lemon Meringue Pie

A delightful sugar-free version of the classic Lemon Meringue Pie, featuring a tangy lemon filling and fluffy meringue.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Sugar-Free
Servings: 8 servings

Ingredients

Ingredients for Pie Filling

  • 1 package sugar-free cook and serve vanilla pudding 8 oz package
  • 1 package sugar-free lemon gelatin 3 oz package
  • 2 ⅓ cups water
  • ⅓ cup fresh lemon juice

Graham Cracker Crust

  • 1 crust ready-to-use graham cracker crust or homemade

Ingredients for Meringue

  • 3 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 cup sugar substitute like erythritol or your preferred alternative

Instructions

  • Step 1: In a medium saucepan, combine the sugar-free vanilla pudding mix, sugar-free lemon gelatin, and 2 ⅓ cups of water. Stir well until everything is combined, making sure there are no lumps. Heat the mixture over medium heat, continuously stirring until it thickens and comes to a gentle boil.
  • Step 2: Once the mixture reaches a boil and has thickened, remove it from heat. Stir in the fresh lemon juice. Allow the filling to cool slightly while you prepare the meringue.
  • Step 3: In a large, clean mixing bowl, add the egg whites and cream of tartar. Using an electric mixer on medium speed, beat the egg whites until they begin to form soft peaks. Gradually add the sugar substitute while continuing to beat the egg whites until stiff peaks form. This should take about 3-5 minutes.
  • Step 4: Pour the lemon filling into your ready-made graham cracker crust, spreading it out evenly. Carefully spoon the meringue over the lemon filling, making sure to seal the edges of the pie crust to prevent the meringue from shrinking during baking.
  • Step 5: Preheat your oven to 350°F (175°C). Place the pie in the preheated oven and bake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on it to ensure it doesn’t burn.
  • Step 6: Once baked, remove the pie from the oven and allow it to cool at room temperature. After it has cooled sufficiently, refrigerate it for at least two hours before serving. Slice, serve, and prepare for compliments galore!

Equipment

  • Medium Saucepan
  • Mixing Bowl
  • Electric Mixer

Notes

Make sure your mixing bowl and beaters are clean and dry before whipping the egg whites. For an even richer flavor, consider zesting a lemon and adding it to the filling mixture.