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Lemon Cloud Pie – Low Carb & Gluten Free Recipe



INGREDIENTS:



For the Crust:
  • 8 Tbsp butter, softened
  • ¾ cup erythritol 
  • ¾ cup dried shredded coconut (unsweetened)
  • ¾ cup almond flour
  • pinch of salt
For the Filling:
  • ½ cup butter
  • ½ cup erythritol sweetener
  • ½ cup fresh lemon juice
  • ¼ cup lemon zest
  • 6 egg yolks
  • 1½ cups heavy whipping cream
  • ¼ tsp xanthan gum
  • 1 Tbsp erythritol sweetener
Lemon Cloud Pie – Low Carb & Gluten Free Recipe

INSTRUCTIONS:

For the Crust:
  1. Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
  2. Press the dough into a pie plate, going all the way up the sides.
  3. Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.
  4. Note: Your crust may slide down a bit during baking. Once you remove it from the oven it will remain soft for about 10 minutes before hardening. If it's slid down, wait five minutes, press it back into the shape you want and let it cool and harden before filling.
For the Filling:
  1. Melt the butter in a small saucepan on low heat.
  2. Remove from heat and whisk in ½ cup sweetener, lemon juice, and lemon zest until dissolved. Whisk in the egg yolks and return to the stove over low heat.
  3. Whisk continually until the curd starts to thicken.
  4. Remove from the heat and strain into a small bowl. Chill.
  5. In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
  6. Fold ⅓ of the whipped cream mixture into the chilled lemon curd until combined.
  7. Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
  8. Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
  9. Serve chilled - will keep up to a week in the refrigerator.

Source:I Breathe
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Lemon Cloud Pie – Low Carb & Gluten Free Recipe Lemon Cloud Pie – Low Carb & Gluten Free Recipe Reviewed by kuji hara on 3:16 PM Rating: 5

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