Recipe

Gluten- Free Low Carb Lemon Curd Pie

A luxurious low-carb lemon pie featuring tangy homemade curd folded into whipped cream and nestled in a gluten-free almond crust.

Gluten- Free Low Carb Lemon Curd Pie

Total time

50 min

Servings

10

Net carbs

5.5g

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Ingredients

What you need

Adjust servings

10 servings
10
  • 1 recipe Basic Almond Pie Crust
  • ¾ cup lemon juice
  • ½ 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)
  • ½ teaspoon stevia glycerite, (or more of your favorite sweetener)
  • 1 cup heavy cream
  • ⅛ teaspoon xanthan gum
  • ½ cup heavy cream
  • 3 tablespoons low carb powdered sugar ((or Swerve Confectioners))

Instructions

How to cook it

Prep timer

50:00

Cooking cue

Cook eggs just until set so they stay tender instead of rubbery.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Prepare and fully cool your almond pie crust according to the basic recipe instructions.
  3. 2. In a medium pot, whisk together the low-carb sugar and cornstarch, then add lemon zest, whole eggs, and egg yolks until well combined.
  4. 3. Strain ¾ cup lemon juice into the egg mixture, then cook over medium heat while whisking continuously until the curd thickens, reducing heat to medium-low as it begins to set.
  5. 4. Remove from heat and whisk one minute more, then stir in butter and stevia glycerite until fully incorporated; cover surface with plastic wrap and chill at least 6 hours.
  6. 5. Whip 1 cup heavy cream with 2 tablespoons powdered sweetener and xanthan gum to stiff peaks, then fold into the chilled lemon curd in three additions.
  7. 6. Spread the lightened filling into the cooled crust and smooth to the edges.
  8. Cook eggs just until set so they stay tender instead of rubbery.
  9. 7. Whip remaining ½ cup cream with 1 tablespoon powdered sweetener until stiff, spread over the filling, and refrigerate at least 4 hours or overnight.
  10. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

Low Carb Maven · IMPORTED

https://diet.driv.space/recipes/gluten-free-low-carb-lemon-curd-pieLow Carb Maven reference: https://www.lowcarbmaven.com/low-carb-lemon-curd-pie/

Rated 4.7/5 from 10 ratings on Low Carb Maven. Method rewritten in-house; see source for the publisher's original.