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Low Carb Lemon Pie

Low Carb Lemon Pie

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!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American

Ingredients
  

Pie Crust

  • 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

Pie Filling

  • 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

Instructions
 

  • 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.
    Softened Cream Cheese
  • Stir this mixture until it is well mixed.
    Cheese and Heavy Cream
  • In a small mixing bowl, combine the almond flour, stevia, and salt.
    Dry Ingredients
  • Add in the wet ingredients and mix them to form a dough.
    Dough
  • Roll the dough between 2 sheets of lightly oiled parchment paper to make a 13 inch circle.
    Pie Dough 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.
    Roll Out Dough
  • Cut away any excess at the top and flute the top if you like.
    Dough in Pan
  • Mix up the filling in a medium-sized mixing bowl. Beat the egg yolks, water, and lemon juice until they are uniformly mixed.
    Filling Ingredients Wet Ingredients
  • In a small bowl, stir the stevia, erythritol, gelatin and corn starch together until evenly mixed.
    Dry Ingredients
  • Add the dry mixture to the egg yolk mixture in 3 portions, stirring well between additions, to prevent clumping.
    Mix Ingredients Together
  • 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.
    Pie Filling
  • Let the pie cool on a wire rack to room temperature before covering and refrigerating.
    Cooled Lemon Pie
  • Serve cold with dollop of whipped cream.
    Serve with whipped cream

Notes

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.
Keyword Lemon Dessert, Lemon Pie, Low Carb Lemon Pie
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