Lemon Crème Pie
Nutrition Information
| Total Fat | 8g |
|---|---|
| Cholesterol | 15mg |
| Sodium | 75mg |
| Total Carbohydrates | 7g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 2g |
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Directions
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.
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.
Cover with foil once crust is browned. Pull out and allow pie to cool completely.
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.
Garnish with a lemon slice or lemon zest.
Ingredients
- 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
Included in this recipe
