Lemon Crème Pie
Prep Time
30
Minutes
Cook Time
30
Minutes
Difficulty
Easy
Serves Up To
8
Servings
Nutrition Information
| Total Fat | 8g |
|---|---|
| Sodium | 75mg |
| Total Carbohydrates | 7g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 2g |
|---|
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
Directions
- 1
Preheat oven to 350°F.
- 2
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.
- 3
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.
- 4
Cover with foil once crust is browned. Pull out and allow pie to cool completely.
- 5
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.
- 6
Garnish with a lemon slice or lemon zest.
Made with these products:
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates