Rich, tart, and heavenly, this keto lemon pie will have your tastebuds singing. With a basic low carb press in pie hull and a rich harsh cream filling, it's without sugar pie satisfaction.
This keto lemon pie is one of those sweets you long for. Immaculate smooth lemon filling in a simple low carb pie hull. It truly doesn't beat this.
There are a few sweets that simply stay with you. Furthermore, I don't mean this bad, as in making you excessively full or awkward, or adhering to your hips or thighs or cushy layers. I mean it as in it was so heavenly, you can't quit pondering it.
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Ingredients
- 1 recipe press-in pie crust 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
- 1/2 to 3/4 cup powdered Swerve Sweetener
- 1 cup full fat sour cream
Instructions
- In a large saucepan over medium heat, combine cream, egg yolks, lemon juice, and lemon zest. Cook, whisking frequently, until mixture thickens, about 5 to 8 minutes (but watch carefully, you do not want it to curdle).
- Remove from heat and add butter and lemon extract. Sprinkle with xanthan gum and whisk quickly to combine. Stir in sweetener to taste (I like mine rather tart).
- Whisk in 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.
For more detail : bit.ly/2KThVGY
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