Lemon Cloud Pie - Low Carb and Gluten Free

• Produce

  • 1/4 cup Lemon, zest

• Refrigerated

  • 6 Egg yolks

• Condiments

  • 1/2 cup Lemon juice, fresh

• Baking & Spices

  • 3/4 cup Almond flour
  • 9/16 cup Erythritol sweetening
  • 1 pinch Salt
  • 1/4 tsp Xanthan gum

• Nuts & Seeds

  • 3/4 cup Coconut, dried unsweetened

• Dairy

  • 16 tbsp Butter
  • 1 1/2 cups Heavy whipping cream

• Other

  • ¾ cup erythritol (I used Swerve

Found on ibreatheimhungry.com

Description

Ingredients

• 8 Tbsp butter, softened
• ¾ cup erythritol (I used Swerve)
• ¾ cup dried shredded coconut (unsweetened)
• ¾ cup almond flour
• pinch of salt
• ½ cup butter
• ½ cup erythritol sweetener (I used Swerve)
• 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 (I used Swerve)

Directions

• Combine the butter, erythritol, coconut, almond flour and salt in a medium bowl and mix until a dough forms.
• Press the dough into a pie plate, going all the way up the sides.
• Bake the crust at 350 degrees (F) for 15 minutes, or until golden brown.
• Melt the butter in a small saucepan on low heat.
• 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.
• Whisk continually until the curd starts to thicken.
• Remove from the heat and strain into a small bowl. Chill.
• In a large bowl, whip the heavy whipping cream, xanthan gum, and 1 Tbsp sweetener together until stiff peaks form.
• Fold ⅓ of the whipped cream mixture into the chilled lemon curd until combined.
• Add the lightened lemon curd mixture to the remaining whipped cream and gently fold together until fully combined, but still fluffy.
• Spoon the filling into the cooled pie crust. Garnish with additional whipped cream and lemon zest if desired.
• Serve chilled - will keep up to a week in the refrigerator.

Nutrition