Lemon Crème Pie
Cook Time
30
Minutes
Difficulty
Easy
Serves Up To
8
Servings
Nutrition Information
| Total Fat | 8g |
|---|---|
| Cholesterol | 15mg |
| Sodium | 75mg |
| Total Carbohydrates | 7g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 2g |
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
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
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
Cover with foil once crust is browned. Pull out and allow pie to cool completely.
- 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
Garnish with a lemon slice or lemon zest.
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