Looking for a perfect afternoon dessert? Cut a slice of this Low Carb Lemon Pie and enjoy the summer weather and a delicious treat.
Collect all the ingredients for a low-carb lemon pie.
Best pan to use for this recipe is
Soften the cream cheese in the microwave, add the heavy cream and mix well.
Beat one egg in a small bowl with a fork or whisk until evenly mixed and add it to the cheese and heavy cream.
Stir this mixture until it is well mixed.
In a small mixing bowl, combine the almond flour, stevia, and salt.
Add in the wet ingredients and mix them to form a dough.
Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13-inch circle.
Remove the top sheet and invert the crust over a well-greased pie pan.
Press the crust into the pan as you peel away the parchment paper. Cutaway any excess at the top and flute the top if you like.
Beat the egg yolks, water, and lemon juice until they are uniformly mixed.
In a small bowl, stir the stevia, erythritol, gelatin, and corn starch together until evenly mixed.
Add the dry mixture to the egg yolk mixture in 3 portions, stirring well between additions, to prevent clumping. Examine the color of the filling and add 1 drop of yellow food coloring if a more yellow color is desired. Note that the color intensifies somewhat while cooking and food coloring may not be necessary. Try it both ways and see what you like best.
Pour the filling mixture into the pie crust and bake the pie at 350 F for 50 minutes or until the center has set. Let the lemon pie cool on a wire rack to room temperature before covering and refrigerating.
Serve your lemon pie cold with a dollop of whipped cream. Since this a gelatin-based pie, it will act like jello and begin to melt if it gets too warm for too long. Freezing this pie will cause the filling to break or liquify when it thaws. So, make it, chill it, and serve it cold. I bet it won't last long enough to melt.
Ingredients
Directions
Collect all the ingredients for a low-carb lemon pie.
Best pan to use for this recipe is
Soften the cream cheese in the microwave, add the heavy cream and mix well.
Beat one egg in a small bowl with a fork or whisk until evenly mixed and add it to the cheese and heavy cream.
Stir this mixture until it is well mixed.
In a small mixing bowl, combine the almond flour, stevia, and salt.
Add in the wet ingredients and mix them to form a dough.
Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13-inch circle.
Remove the top sheet and invert the crust over a well-greased pie pan.
Press the crust into the pan as you peel away the parchment paper. Cutaway any excess at the top and flute the top if you like.
Beat the egg yolks, water, and lemon juice until they are uniformly mixed.
In a small bowl, stir the stevia, erythritol, gelatin, and corn starch together until evenly mixed.
Add the dry mixture to the egg yolk mixture in 3 portions, stirring well between additions, to prevent clumping. Examine the color of the filling and add 1 drop of yellow food coloring if a more yellow color is desired. Note that the color intensifies somewhat while cooking and food coloring may not be necessary. Try it both ways and see what you like best.
Pour the filling mixture into the pie crust and bake the pie at 350 F for 50 minutes or until the center has set. Let the lemon pie cool on a wire rack to room temperature before covering and refrigerating.
Serve your lemon pie cold with a dollop of whipped cream. Since this a gelatin-based pie, it will act like jello and begin to melt if it gets too warm for too long. Freezing this pie will cause the filling to break or liquify when it thaws. So, make it, chill it, and serve it cold. I bet it won't last long enough to melt.