Refreshingly Delicious: Lemon Cream Pie
By Dr. Cindy Tanzar
When it comes to decadent desserts, few can rival the creamy, zesty delight of a Lemon Cream Pie. With its smooth filling and a unique coconut-almond crust, this recipe is not only a stunning centerpiece for any occasion but also low in carbohydrates and weight-loss friendly. Whether you’re trying to watch your intake or just love a classic dessert, this pie will impress everyone at the table—trust me, they’ll never guess it’s low-carb!
Why You’ll Love This Lemon Cream Pie
- Zesty Goodness: The fresh lemon juice and zest deliver a vibrant flavor that’s both refreshing and invigorating, perfect for any celebration or casual gathering.
- Unique Crust: The combination of almond flour and shredded coconut gives the crust a delightful texture while enhancing the pie without overwhelming it with coconut flavor.
- Easy to Make: While it may seem fancy, this pie is surprisingly straightforward, allowing you to impress your guests without spending hours in the kitchen.
Recipe Breakdown
Servings: 8
Ingredients:
For the Crust:
- 6 Tbsp Kerry Gold butter, softened
- 3/4 cup Swerve granular
- 3/4 cup unsweetened shredded dried coconut
- 3/4 cup fine almond flour
- Pinch of pink Himalayan salt
For the Filling:
- 1/2 cup Kerry Gold butter
- 1/2 cup Swerve granular
- Zest from 3 lemons (use a zester, not a grater; zest before juicing)
- 1/2 cup fresh lemon juice
- 6 pastured egg yolks
- 1-1/2 cups organic heavy whipping cream
- 1/4 tsp xanthan gum*
- 1 Tbsp Swerve Confectioners (can use granular; let it dissolve in the cream)
Directions:
For the Crust:
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Mix the Dough: In a medium bowl, combine the softened butter, Swerve, shredded coconut, almond flour, and salt. Mix until a dough forms.
- Shape the Crust: Press the dough evenly into a pie plate, ensuring it covers the bottom and sides without any gaps.
- Bake: Bake in the preheated oven for about 15 minutes, or until the crust is golden brown.
- Cool the Crust: The crust might slide down the sides a bit while baking; once removed from the oven, allow it to cool for about 5 minutes. Gently press it back into shape if needed. Let it cool completely before filling. If you notice excess butter pooling on top, dab it away with a paper towel.
For the Filling:
- Prepare the Lemon Curd: In a small saucepan over low heat, melt the butter. Remove from heat and whisk in the Swerve, fresh lemon juice, and lemon zest until well combined.
- Whisk in Egg Yolks: Add the egg yolks and return the mixture to low heat, whisking constantly to prevent the eggs from scrambling. Cook until the mixture thickens enough to coat the back of a spoon but remains pourable.
- Strain and Chill: Remove from heat and strain the lemon curd into a bowl to remove any bits of cooked egg. Allow it to chill in the refrigerator.
- Whip the Cream: In a large bowl, whip the heavy cream, xanthan gum, and Swerve until stiff peaks form.
- Combine: Fold one-third of the whipped cream into the chilled lemon curd until fully combined. Then gently fold the lightened lemon curd into the remaining whipped cream until the mixture is uniformly blended but still airy.
- Assemble the Pie: Spoon the lemon filling into the cooled pie crust. If desired, garnish with additional whipped cream and lemon zest.
- Chill and Serve: Refrigerate the pie for at least an hour before serving to allow it to set. This pie can be stored in the refrigerator for up to one week.
Final Thoughts
This Lemon Cream Pie is a wonderful way to enjoy a luscious dessert that brings a refreshing twist to your table without the guilt. Perfect for special occasions like birthdays, holidays, or simply when you want to treat yourself, it delivers an exceptional combination of flavors and textures.
Enjoy this pie with friends and family, and watch as it disappears in no time. Your guests will be impressed—and you’ll have a delightful, nutritious treat in the process! Happy baking.