Sugar Free Lemon Pie

Ingredients

• 1 1/2 cups (150 g) fine blanched almond flour
• 3 tablespoons unsalted butter, melted
• 2 tablespoons powdered erythritol or monk fruit blend
• 1 large egg
• 1/2 cup (120 ml) fresh lemon juice (about 3 to 4 lemons)
• 1 tablespoon finely grated lemon zest
• 3 large eggs
• 1/2 cup (90 g) powdered erythritol or monk fruit blend
• 4 oz (115 g) cream cheese, softened
• 1/4 cup (55 g) unsalted butter, cubed and cold
• 1 cup (240 ml) heavy whipping cream
• 2 tablespoons powdered erythritol
• 1/2 teaspoon vanilla extract

Instructions

1. 1

   Bake the crust: Preheat the oven to 350°F (175°C). Stir together the almond flour, melted butter, sweetener, and egg until a soft dough forms. Press it firmly and evenly into a 9-inch pie dish, going up the sides about 1 inch. Bake 10 to 12 minutes until the edges are lightly golden. Cool completely before filling.

2. 2

   Cook the lemon curd: Whisk the lemon juice, zest, eggs, and sweetener in a medium saucepan over medium-low heat. Stir constantly with a silicone spatula for 8 to 10 minutes until the mixture thickens and coats the back of a spoon. Do not let it boil.

3. 3

   Finish the filling: Remove the pan from the heat. Stir in the cold butter cubes one at a time until each melts in. Whisk in the softened cream cheese until the filling is completely smooth. Taste and adjust sweetness or lemon as needed.

4. 4

   Fill and chill: Pour the warm filling into the fully cooled crust and smooth the top. Press plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or overnight for best results.

5. 5

   Top and serve: Whip the heavy cream with powdered sweetener and vanilla until soft peaks form. Spoon or pipe it over the pie just before serving. Run a sharp knife under hot water and wipe it dry between cuts for clean slices.