Lemon Crème Pie

Cook Time:





Serves Up To:



Nutrition Information

Total Fat8g
Total Carbohydrates7g
Dietary Fiber2g


  • 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


  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

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