Sugar-Free Lemon Cream Pie

• Refrigerated

  • 4 Eggs

• Condiments

  • 3/4 cup Lemon juice, fresh
  • 1 tsp Lemon liquid stevia
  • 1 tsp Vanilla liquid stevia

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetener
  • 1 Topping

• Bread & Baked Goods

  • 1 Coconut flour pie crust, pre-baked

• Dairy

  • 1 1/2 cups Horizon heavy whipping cream
  • 1/2 cup Horizon sour cream

• Desserts

  • 1 tsp Gelatin, Unflavored

• Liquids

  • 2 tbsp Water

Found on sugarfreemom.com

Description

Ingredients

• 1 pre-baked coconut flour pie crust
• 4 eggs
• 1/2 cup Swerve sweetener (or 1 cup sugar substitute)
• 1/2 cup Horizon sour cream
• 1/4 tsp salt
• 3/4 cup fresh lemon juice
• 1 tsp lemon liquid stevia(eliminate if not using Swerve)
• Topping
• 1 tsp unflavored gelatin
• 2 tbsp water
• 1 1/2 cups Horizon heavy whipping cream
• 1 tsp vanilla liquid stevia
• Optional: lemon zest over the top

Directions

• Preheat oven to 350 degrees F.
• In bowl whisk together eggs, Swerve, sour cream and salt.
• Slowly whisk in lemon juice and lemon stevia.
• Pour filling into pre-baked pie crust.
• Place pie onto a baking sheet and cover around the crust with aluminum foil.
• Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
• Cool pie completely before adding topping.
• To make topping, place the water into a small saucepan and sprinkle over the gelatin.
• Heat on low stirring constantly until gelatin is dissolved. Set aside.
• Pour heavy cream into a stand mixer with vanilla stevia.
• Whip until peaks form.
• Slowly pour in the gelatin mixture.
• Spread this over the cooled lemon pie.
• Refrigerate 1 hour and up to a day, loosely covered.
• Top with lemon zest if desired when serving.

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