This low carb lemon curd pie filling is no-bake and it’s as simple to make as…. well, lemon pie. A press-in crust adds even more ease, the lemon curd takes approximately 10 minutes to make then, whipped cream is folded in to give it a mousse-like texture.
When I was a kid, I would always order lemon meringue pie when my family went to Marie Calender’s. It is still my all-time-favorite-pie. But don’t get me wrong, I like all pies. In fact, I have a special place in my heart for fruit pies – my grandmother taught me how to make fruit pies when I was a young woman and it brings me a special joy to make them just like she used to. Fruit pies are great…
But, 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.
Two weeks ago I posted both a low carb lemon curd recipe and an almond pie crust recipe, and I did so with this recipe in mind.
I have been making this low carb lemon curd pie in some form or another for several years and my family always enjoys it. But, with my 3X test rule for each recipe I post, I am now faced with a major problem – especially because I have been testing quite a few dessert recipes the last few weeks… I have a refrigerator full of low carb pies and low carb dessert bars at the moment and I don’t know how my family is going to eat it all. I will definitely have to freeze some of them. One Facebook friend called my dilemma “a first world problem” and it’s true. I told her that I felt like Marie Antoinette saying “Let them eat cake” or pie, I should say.
So, some may be wondering why I don’t have any side-shots of the slices of pie. I cut the pieces crookedly and they weren’t photographing well. I am obviously not a Carolyn Ketchum. Her photos of pies and cakes always look good. The same thing happened with the French Silk Pie I posted last week. Some of those slices were a little wonky! I hope you forgive me and try the recipe for these pies anyway, because they were really nice. Hopefully, I will have better luck cutting the next one!
Here are a few other great desserts:
Low Carb Lemon Curd Pie is 5.5 net carbs per serving
[Disclosure: This recipe contains affiliate links.]
Gluten- Free Low Carb Lemon Curd Pie
- 1 recipe Basic Almond Pie Crust
- 3/4 cup lemon juice
- 1/2 cup low carb sugar (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
Whipped Cream Topping
- 1/2 cup heavy cream
- 3 tablespoons low carb powdered sugar (or Swerve Confectioners)
- Suggestion: Make the lemon curd the day before or in the morning so that it has time to chill.
- Crust: Prepare the Basic Almond Pie Crust (or your favorite pie crust recipe) per instructions and let cool completely before assembling the pie.
- Lemon Curd: 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.
- Assemble: 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.
- Whip the remaining heavy cream with the remaining 1 tbsp of powdered erythritol until stiff. Stir to soften and break-up the whipped cream just a bit, then spread it over the filling. Refrigerate at least four hours but it’s best if left in the refrigerator over-night.