I really like lemon; it’s tart-bright flavor wakes-up my mouth and it’s color makes me happy. And although this is not a low carb lemon meringue pie, this lemon pie certainly satisfies my cravings for all things lemon.Lemon Curd Pie.
PREP TIME: 30 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES
CALORIES: 419 K CAL
Calories: 419 k cal | Carbohydrates: 9 g | Protein: 9 g | Fat: 40 g | Fiber: 3.5 g
- 1 recipe Basic Almond Pie Crust
- 3/4 cup lemon juice
- 1/2 cup Sukrin: 1 (or sweetener of your choice
- 1 tablespoon cornstarch or arrowroot
- 4 large eggs
- 4 large egg yolks
- lemon zest from the lemons used
- 6 tablespoons salted butter, cut into pieces
- 1/2 teaspoon stevia glycerite, or more of your favorite sweetener
- 1 cup heavy cream
- 1/8 teaspoon xanthan gum
- Prepare the Basic Lemon Pie Crust (or your favorite pie crust recipe) per instructions and let cool completely before assembling the pie.
- Measure the erythritol and cornstarch (or arrowroot powder) and put them in a medium pot. Stir together.
- Roll the lemons on the counter to get them juicy, then zest the lemons adding the zest to the pot.
- Add the 4 yolks and 4 whole eggs to the pot and whisk the eggs and erythritol together until thoroughly combined.
- Juice the lemons and measure ¾ cup. Strain the lemon juice and stir it into the egg mixture.
- Turn the heat to medium and continuously whisk the mixture until it begins to thicken – it only takes a few minutes. Turn the heat down to medium-low and continue whisking. The lemon curd will thicken – all at once
- Remove the pot from the heat and continue to stir with the whisk for one minute more. Pour the lemon curd into a clean container and add the stevia glycerite and salted butter, incorporating completely. To cool, place a piece of plastic wrap right on top of the low carb lemon curd and refrigerate at least 6 hours.
- Whip 1 cup of the heavy cream with 2 tbsp of the powdered erythritol and the xanthan gum until the whipped cream is very stiff. Stir 1/3 of the whipped cream into the lemon curd to lighten it. Then, fold 1/2 of the remaining whipped cream into the lemon curd and finally fold in the rest. Scrape the pie filling into the pie crust and smooth out to the edges.