Low Carb Lemon Curd Pie is an easy Summer favorite in my house. | low carb, gluten-free, paleo, thm | lowcarbmaven.com
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Gluten- Free Low Carb Lemon Curd Pie

The filling for this low carb lemon curd pie is super easy to make because it uses lemon curd and whipped cream. The press-in nut crust is gluten-free and delicious
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 419kcal
Author lowcarbmaven.com

Ingredients

  • 1 recipe Basic Almond Pie Crust

Lemon Curd

  • 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

Whipped Cream Topping

  • 1/2 cup heavy cream
  • 3 tablespoons Sukrin Melis (icing sugar - sugar free) (or Swerve Confectioners)

Instructions

  • 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.

Notes

Nutrition Facts
Gluten- Free Low Carb Lemon Curd Pie
Amount Per Serving
Calories 419 Calories from Fat 360
% Daily Value*
Fat 40g62%
Carbohydrates 9g3%
Fiber 3.5g15%
Protein 9g18%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 419kcal | Carbohydrates: 9g | Protein: 9g | Fat: 40g | Fiber: 3.5g