Ingredients

The following ingredients have 8 Servings
  • 1 recipe press-in pie crust (full baked)
  • 1 cup heavy cream
  • 4 large egg yolks
  • 1/3 cup freshly squeezed lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup butter (chilled and cut into pieces)
  • 1 tsp lemon extract
  • 1/4 tsp xanthan gum (or glucomannan)
  • 1/2 to 3/4 cup powdered Swerve Sweetener
  • 1 cup full fat sour cream

Instruction

  • In a large saucepan over medium heat, combine the cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until the mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
  • Remove from heat and add the butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in the sweetener to taste (I like mine rather tart).
  • Whisk in the sour cream until no lumps remain. Pour into pie shell and refrigerate for at least 4 hours to set - the longer, the better, so overnight is best if you can wait that long. (It's also awesome if you pop it in the freezer for an hour after being refrigerated).
  • Top with lightly sweetened whipped cream.