Lemon Crème Pie

Prep Time

30

Minutes

Cook Time

30

Minutes

Difficulty

Easy

Serves Up To

8

Servings


Nutrition Information

Total Fat8g
Sodium75mg
Total Carbohydrates7g
Dietary Fiber2g
Sugars5g
Protein2g

Ingredients

  • Crust:

  • 1½ cup Blue Diamond Almond Flour

  • ¼ cup softened butter

  • 2 tablespoons honey

  • Dash of sea salt

  • 3 tablespoons Blue Diamond gluten-free flour blend (see recipe here)

  • 1 egg

  • Lemon Crème Filling:

  • 1 can sweetened condensed milk

  • 1/2 cup freshly squeeze lemon juice

  • 1 tablespoon lemon zest

  • 3 egg yolks

  • Whipped Cream Topping:

  • 2 cups heavy whipping cream

  • 1 teaspoon vanilla

  • 1/3 cup powdered sugar

  • 1 teaspoon cornstarch

Directions

  1. 1

    Preheat oven to 350°F. Blend all ingredients for crust together into dough. Lightly butter a pie dish. Roll dough into a thin circle and transfer to dish. Bake for 15 minutes.

  2. 2

    While crust is baking, blend all ingredients for lemon filling together until smooth. Pour into baked pie crust. Bake for 30 minutes or until filling is firm.

  3. 3

    Cover with foil once crust is browned. Pull out and allow pie to cool completely.

  4. 4

    Right before serving, whip heavy cream, vanilla, sugar and cornstarch together with a mixer until stiff peaks form. Spoon whipped topping on top of cooled pie.

  5. 5

    Garnish with a lemon slice or lemon zest.

Made with these products:

Almond Flour Photo

Almond Flour

View Product

Recipes Straight to Your Inbox

Sign up for the latest recipes and product updates

I confirm that I would like to receive emails from Blue Diamond Almonds, and have read and agree to the privacy policy and terms of service.
By signing up, you agree and provide consent to receive from us (and our affiliates) marketing communications on upcoming specials and promotions at the email address provided. For more information, please visit our Privacy Policy. You can unsubscribe at any time by clicking the link in the email.