Ingredients

The following ingredients have 10 Servings
  • 1 recipe Basic Almond Pie Crust
  • 3/4 cup lemon juice
  • 1/2 cup low carb sugar ((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
  • 1/2 cup heavy cream
  • 3 tablespoons low carb powdered sugar ((or Swerve Confectioners))

Instruction

  • 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.