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The Complete Guide to Sugar Alternatives: Everything You Need to Know →Classic Lemon Meringue Pie with Jaca
A buttery, flaky pie crust filled with a tart, glossy lemon curd and crowned with a fluffy, toasted meringue. The granulated sugar in both the filling and the meringue is replaced with Jaca (allulose) at double the amount, so you still get that bright, sweet-tart balance and beautifully golden meringue without the conventional sugar. Adapted from Sally's Baking Addiction. This is a Jaca-adjusted healthier version.
Ingredients
- 1 whole homemade or store-bought pie crust (fitted into a 9-inch pie dish, partially blind baked)
- 5 whole large egg yolks (for the filling — reserve the whites for the meringue)
- 1 1/3 cups water
- 2 cups Jaca (allulose) (for the filling — replaces 1 cup granulated sugar at 2x ratio)
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup fresh lemon juice (about 3 large lemons)
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter, room temperature
- 5 whole large egg whites, room temperature (for the meringue)
- 1/2 teaspoon cream of tartar
- 1 cup Jaca (allulose) (for the meringue — replaces 1/2 cup granulated sugar at 2x ratio)
- 1/8 teaspoon salt (for the meringue)
Sweetener Used
2 cups Jaca (allulose) in the filling, 1 cup Jaca in the meringue Allulose
Replaces: 1 cup granulated sugar in the filling, 1/2 cup granulated sugar in the meringue
Instructions
- 1
Prepare the pie dough at least 2 hours ahead and refrigerate. Roll out, fit into a 9-inch pie dish, crimp the edges, and partially blind bake at 375°F following standard blind-baking technique. Once finished, reduce the oven to 350°F.
- 2
Whisk the egg yolks in a medium bowl and set aside. In a medium saucepan over medium heat, whisk together the water, 2 cups Jaca, cornstarch, salt, lemon juice, and lemon zest until smooth.
- 3
Cook the lemon mixture, whisking constantly, for about 6 minutes, until thickened and bubbling. Reduce the heat to low.
- 4
Temper the yolks: slowly stream a few spoonfuls of the warm lemon mixture into the yolks while whisking. Then slowly whisk the warmed yolks back into the saucepan.
- 5
Return the heat to medium and continue cooking the filling, whisking constantly, until it is thick and large bubbles begin breaking at the surface. Remove from the heat and whisk in the butter until smooth. Spread the warm filling evenly into the warm pie crust.
- 6
Make the meringue: in a clean stand mixer bowl with the whisk attachment, beat the egg whites and cream of tartar on medium speed for 1 minute, then increase to high speed and beat for about 4 minutes, until soft peaks form.
- 7
With the mixer running on high, slowly add the 1 cup Jaca and the 1/8 teaspoon salt. Continue beating for about 2 minutes, until stiff, glossy peaks form.
- 8
Spread the meringue over the warm filling, making sure the meringue touches the edges of the crust all the way around — this seals it and prevents weeping. Use the back of a spoon to swirl decorative peaks across the surface.
- 9
Bake on the lowest oven rack at 350°F for 20-25 minutes, until the meringue is golden brown. If it browns too quickly, tent loosely with foil. Note: meringue made with Jaca caramelizes faster than sugar — start checking at the 15-minute mark.
- 10
Cool the pie at room temperature for 1 hour, then refrigerate for at least 4 hours before slicing. This setting time is non-negotiable — slicing too early gives you a runny filling.
- 11
Slice with a sharp knife wiped clean between cuts. Best enjoyed within 24 hours, as meringue softens over time. Store leftovers loosely covered in the refrigerator.
Pro Tips
- Use freshly squeezed lemon juice — bottled juice tastes flat and dulls the bright tartness that makes this pie sing. Three large lemons usually yield exactly 1/2 cup.
- Zest the lemons before juicing them. It is much easier to zest a whole lemon than a squeezed one, and the zest is where most of the citrus oil and flavor lives.
- Egg whites must be at room temperature for the meringue to whip up properly. Pull them out of the fridge an hour before you start, or warm the bowl by running the outside under warm water for a minute.
- Make sure no yolk gets into the meringue whites — even a trace of fat will keep the whites from whipping to stiff peaks. Separate one egg at a time over a small bowl, then transfer.
- Spread the meringue all the way to the crust edge before baking. If the meringue does not seal to the crust, condensation builds up underneath and the meringue will weep and slide.
- Allulose meringue browns faster than sugar meringue — keep an eye on it from the 15-minute mark and tent with foil the moment the peaks turn deeply golden.
- Cut with a knife dipped in warm water and wiped clean between slices for the cleanest presentation. The hot blade glides through the meringue without dragging.