Lemon Sugar Cream Pie

Sugar-Free Lemon Cream Pie

 

Author: Brenda Bennett | Sugar-Free Mom

Ingredients

• 1 pre-baked coconut flour pie crust

Filling

• 4 eggs
• 1/2 cup Swerve sweetener (or 1 cup sugar substitute)
• 1/2 cup Horizon sour cream
• 1/4 tsp salt
• 3/4 cup fresh lemon juice
• 1 tsp lemon liquid stevia(eliminate if not using Swerve)
• Topping
• 1 tsp unflavored gelatin
• 2 tbsp water
• 1 1/2 cups Horizon heavy whipping cream
• 1 tsp vanilla liquid stevia
• Optional: lemon zest over the to

Instructions

1. Preheat oven to 350 degrees F.
2. In bowl whisk together eggs, Swerve, sour cream and salt.
3. Slowly whisk in lemon juice and lemon stevia.
4. Pour filling into pre-baked pie crust.
5. Place pie onto a baking sheet and cover around the crust with aluminum foil.
6. Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
7. Cool pie completely before adding topping.
8. To make topping, place the water into a small saucepan and sprinkle over the gelatin.
9. Heat on low stirring constantly until gelatin is dissolved. Set aside.
10. Pour heavy cream into a stand mixer with vanilla stevia.
11. Whip until peaks form.
12. Slowly pour in the gelatin mixture.
13. Spread this over the cooled lemon pie.
14. Refrigerate 1 hour and up to a day, loosely covered.
15. Top with lemon zest if desired when serving.

Notes

Net Carbs: 4.8g