Lemon Chiffon Pie - Low Carb, Sugar Free, Gluten Free

• Produce

  • 5 tsp Lemon peel

• Refrigerated

  • 4 Egg yolks, large

• Condiments

  • 1 cup Lemon juice, fresh

• Baking & Spices

  • 1/8 tsp Salt
  • 3/4 cup Xylitol plus a little more to taste if necessary

• Bread & Baked Goods

  • 1 Almond flour crust

• Dairy

  • 1 1/4 cups Heavy cream

• Desserts

  • 1 envelope Gelatin, Unflavored

• Liquids

  • 1/4 cup Water

Found on preheatto350.com

Description

Ingredients

• Almond Flour Crust in 9 pie plate, fully baked and cooled
• 1/4 cup water
• 1 envelope unflavored gelatin
• 3/4 cup xylitol plus a little more to taste if necessary, divided
• 1 cup fresh lemon juice
• 4 large egg yolks
• 5 teaspoons grated lemon peel, divided
• 1/8 teaspoon salt
• 1 1/4 cups chilled heavy cream

Directions

• Put water in small bowl, sprinkle gelatin on top and let sit until ready to use.
• In a medium saucepan, whisk 1/2 cup xylitol, lemon juice, egg yolks, 4 teaspoons lemon peel, and salt, until mixed. Whisk over medium heat until mixture registers 160° F. If you dont have a thermometer, whisk about 6-8 minutes or until mixture thickens slightly. Make sure not to boil. Taste after 3 minutes and add a little more xylitol if desired.
• Remove from heat and whisk in gelatin mixture. Place saucepan in refrigerator, or transfer to a bowl, and let cool, uncovered, until lemon mixture is cool to the touch, about 30- 45 minutes. Its OK if it cools for longer and gets firm.
• Make whipped cream: Pour cream into the bowl of a standing mixer or a large bowl. Using the standing mixer with whisk attachment, or an electric mixer, beat cream and 3/8 cup xylitol on medium speed until it starts to thicken. Increase speed to medium high and then high and continue beating until medium-stiff peaks form. Taste when partially beaten and add a little more xylitol to taste if youd like it sweeter.
• Add cooled lemon mixture to whipped cream in bowl and beat on medium-low until fully mixed. This will take about a minute if the lemon mixture is not completely firm. If the lemon mixture is firm, than it will take a few minutes to fully incorporate the lemon and whipped cream.
• Using a spatula, scrape mixture into cooled pie crust and smooth. Refrigerate pie until filling is set, about 2-3 hours. Decorate top with 1 teaspoon grated lemon peel if desired.