Keto Lemon Pie

Dish Info

This Keto Lemon Pie is the kind of dessert I could eat every day! The light, creamy filling has just the right amount of sweetness balanced with tangy lemon, all on top of a pecan crust for a truly indulgent treat. The bright flavor will make you think of spring but would be just as perfect in the winter. (Or summer! Or fall!) If you’re ready to trade in heavier desserts for something bright and fresh, the tangy sweetness of this lemon pie is just what you need!

Ingredients

– 1 recipe keto pecan crust – 3 large eggs beaten, room temperature – 2 large egg yolks beaten, room temperature – ½ cup lemon juice – ½ cup butter cut into pieces – 1 ½ teaspoons xanthan gum – ¾ cup Swerve confectioners – 1 teaspoon lemon extract – ½ cup heavy cream

– Set a large heat-proof glass bowl over a pot of simmering water.

– Add the eggs, egg yolks, lemon juice, butter, and xantham gum.

– Whisk constantly for about 6 to 7 minutes until the mixture thickens.

– Whisk in Swerve and cook for 1 minute longer.

– Strain the mixture through a fine-mesh strainer into a large bowl. Stir in the lemon extract. Allow to cool for 25 to 35 minutes.

– Beat the heavy cream in a bowl of a stand mixer until stiff peaks form. – Fold the cream gently into the lemon mixture. Spoon into the pie crust and freeze for 1 hour.

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