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.
Gluten- Free Low Carb Lemon Curd Pie
Amount Per Serving
Calories 419Calories from Fat 360
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.