Lemon Pie

Lemon Pie



For the Crust

  • 7 tablespoons unsalted butter melted
  • 1 1/3 cups almond flour the blanched superfine variation is best
  • 2 tablespoons Swerve Confectioners Sugar plus extra for dusting the final pie (powdered monk fruit will also work)
  • 1/3 tablespoons lemon zest Zest of 1 lemon

Lemon Curd Filling

  • 8 large egg yolks at room temperature
  • 3/4 cup monk fruit sweetener
  • 3/4 cup freshly squeezed lemon juice
  • 1/2 tablespoon lemon zest Zest of 1 lemon
  • 1/3 cup unsalted butter cut into small cubes


    • Grease a 9” shallow pie pan with cooking spray. Spread with a paper towel so it’s just a thinlayer.
    • To make the crust, combine all the ingredients in a medium bowl and mix together wellwith a rubber spatula. The mixture should look moist and like cookie dough.
    • Transfer crust mixture to the prepared pie pan and press onto the bottom and sides ofthe pan using your hands. Optionally, trim the top edges of the crust that may overhangthe pan so it looks neat.
    • Set in the fridge to chill while making the lemon curd.
    • To make the lemon curd filling, whisk all the ingredients together in a large glassmicrowave safe bowl. Microwave for 1 minute at a time, whisk vigorously for 20-30seconds in between each increment, until the filling has thickened but is still pourable. Itshould take about 5-6 minutes total.
    • Pour the warm lemon curd filling into the chilled crust and spread into an even layer.
    • Set in the freezer to chill for 15 minutes (no longer). Then, refrigerate for at least 3 hoursbefore slicing and serving.
  • Sprinkle extra confectioners sugar as garnish.


**PLEASE read the content and review the step-by-step images in the post before making.

This recipe makes 8 servings, and each one has 4.8 net carbs.


Serving: 1 slice (1/8th of pie)Calories: 319kcalCarbohydrates: 5.5gProtein: 5.6gFat: 25gCholesterol: 230mgSodium: 101mgFiber: 0.7gSugar: 1.4g


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