Lemon Crème Pie

Name: Lemon Crème Pie
Cook time: 30 min
Total time: 30 min
Yield: 8
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; 1 can sweetened condensed milk; 1/2 cup freshly squeeze lemon juice; 1 tablespoon lemon zest; 3 egg yolks; 2 cups heavy whipping cream; 1 teaspoon vanilla; 1/3 cup powdered sugar; 1 teaspoon cornstarch

Cook Time:
30 Minutes: Difficulty:
Easy: Serves Up To:
8 Servings

Nutrition Information

Total Fat	8g

Total Carbohydrates	7g

Cholesterol	15mg
Sodium	75mg

Dietary Fiber	2g
Sugars	5g

Protein	2g

Directions

Crust

Step 1 complete
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.
Step 2 complete
Bake for 15 minutes.

Lemon Crème Filling

Step 3 complete
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.
Step 4 complete
Cover with foil once crust is browned. Pull out and allow pie to cool completely.

Whipped Cream Topping

Step 5 complete
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.
Step 6 complete
Garnish with a lemon slice or lemon zest.