Keto Lemon Pie recipe provided byTara Wright, Whole Body Living
On the keto diet and craving something sweet? Me too! I've paired a tangy lemon curd with real whipped cream and a sweet hazelnut pie crust to create the perfect keto holiday dessert.
We really love lemon pie around my house. Now that I have a pie crust that I'm happy with, I'm going to start experimenting with different fillings. What is your favorite kind of pie?
I perfected my lemon curd earlier this year and simply adapted that recipe to fill a pie crust. Leaving plenty of room for real whipped cream of course. Lemon pie has been a favorite of mine for as long as I can remember!
I used to just love the Bakers Square Lemon Supreme Pies– do you know the one's??
I can't tell you how many times I stopped at a Village Inn and ate a slice for dinner! Back in the day when I didn't know just how bad that was for me. I mean….pie. Yum. That's about as far as my thoughts went. Ya know?
This keto lemon pie reminds me of that pie. Rich, creamy and oh-so-satisfying! The difference is I feel good after eating this version!
Combine hazelnut flour, coconut flour, tiger nut flour, BochaSweet and sliced cold butter in food processor.
Use pulse to process until mixture resembles wet sand.
Add egg and pulse together until combined.
Place in parchment paper (or plastic wrap) shaped into a circular round.
Refrigerate for 30 minutes to one hour.
Remove from fridge and roll crust out between two sheets of parchment paper.
Bake at 350 degrees for 10 minutes.
For a fully baked pie crust, bake at 350 degrees for 20-25 minutes. I recommend using a crust shield to make sure the edges don’t over bake.
Keto Lemon Curd
Prepare your tools so that you can work quickly. You will need a mesh colander like the one pictured in the video to strain the lemon curd. You will also need a bowl you that the mesh colander will fit in so that you can pour the lemon curd into the colander with ease. Have this set up beside your cooking area.
In a medium saucepan, mix the eggs, BochaSweet and lemon zest together until thoroughly combined.
Add lemon juice and butter and turn heat to medium.
Whisk constantly over medium heat until mixture is thickened and come to a gentle simmer. Allow the mixture to simmer for about 20 seconds. Remove from heat.
Pour lemon curd through the mesh colander that you have set up with a bowl underneath. Using a wooden spoon or spatula, work the lemon curd through the colander. Set the colander aside.
Add 1 tsp pure vanilla extract and 5 drops Young Living Vitality Lemon Essential Oil (optional). Taste the lemon curd and add additional drops of oil until you’re pleased with the tartness.
Allow the lemon curd to cool for about 30 minutes before pouring it on top of your cheesecake. (Cheesecake should still have the springform pan on it.)
Pour the lemon curd onto your finished cheesecake and spread until even. Cover and refrigerate for at least 4 hours prior to serving.
Real Whipped Cream Topping
Once lemon curd is cooled, pour into pie shell. To top, whip together 1 cup heavy whipping cream, 1/2 cup BochaSweet and 1 teaspoon vanilla until light and fluffy.
Refrigerate and enjoy as a special treat.
NUTRITIONAL INFORMATION (Per Serving):
Total Fat: 42g
Saturated Fat: 22g
Cholesterol: 208 mg
Total Carbs: 8g
Dietary Fiber: 3g
Vitamin A: 24.5%
Vitamin C: 12.5%
Recipe Notes: Nutrition facts are for 1/1oth of a pie. Nutrition facts are estimates.