Dig into a slice of pie that tastes like summer magic! This low-carb lemon pie recipe is easy to make and is the perfect show-stopped dessert to make!
There’s nothing a slice of lemon pie can’t fix, and if you’re on a low-carb diet, indulging in your favorite sweet treats might seem like a far-fetched idea.
Trust me, that’s not the case! I’ve tried and perfected this low-carb lemon pie recipe that has that perfect kick of flavors and just the right texture, so you can go ahead and indulge guilt-free.
Interested already? Here’s everything you need to know before you get started with the recipe.
How Do I Know if the Crust is Perfectly Cooked?
The challenge with making pies most often has to do with the crust. Get the pie out too quickly and you might risk undercooking the crust. Let it stay for a bit longer and the crust might end up burning.
So how do you make sure the pie crust is perfectly cooked?
Just remember to place the pie in the lower section of your oven. This will ensure that both the crust and the filling are well cooked. Also, resist the temptation to open the oven door while the pie is being cooked.
What if I Don’t Have Erythritol?
Erythritol is basically an artificial sweetener that is often used in most low-carb recipes. If you don’t have it, you can use either a monk fruit sugar substitute or allulose.
How Do I Store the Leftovers of the Low Carb Lemon Pie?
Okay, so you’re probably not going to finish the entire pie, and you’ll have leftovers that you’re planning to treat yourself to the next day, or the day after that, or even later if that’s possible.
You can cover the pie and store it in the refrigerator for up to 7 days. Of course, there’ll be some condensation on the pie once you get it out, but there’s going to be little to no difference in the flavor and texture of the pie otherwise.
Serving Ideas & Suggestions
While you can always serve this low-carb lemon pie with a dollop of whipped cream and a few blueberries like I did, there are a few other ways to present it if you’re in the mood to take it up a notch.
- Sprinkle some unsweetened desiccated coconut on the top of the pie after it is done, followed by some freshly grated lemon zest.
- Whip up a quick meringue, pour it on top of the pie, and blow-torch it. Of course, you’ll want to do this step right before serving, because the heat from the blow torch might cause the pie filling to melt.
Inspired and want to try your hands at some more fun dessert recipes? Here are a few of my personal favorites.
- Whole Wheat Cranberry Lemon Cake
- Keto Pumpkin Donuts with Maple Cream Cheese Frosting
- Lemon Custard Tart
Low Carb Lemon Pie
- 1 oz cream cheese softened
- 1 tbsp heavy cream
- 1 egg beaten
- 1 ½ c almond flour
- 2 tbsp 1:1 stevia powder
- ⅛ tsp salt
- ¾ c 1:1 stevia powder
- ¼ c erythritol
- 1 packet unflavored gelatin
- 2 tsp cornstarch
- 1 ¼ c water
- 4 egg yolks
- ¼ c lemon juice
- 1 drop yellow food coloring
- Make the pie crust first. 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.
- Cut away any excess at the top and flute the top if you like.
- Mix up the filling in a medium-sized mixing bowl. 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 pie cool on a wire rack to room temperature before covering and refrigerating.
- Serve cold with dollop of whipped cream.