Description
A delightful blend of tangy lemon and creamy goodness awaits!
Ingredients
6 tbsp (91 g) powdered sweetener 2 to 4 tbsp allulose or xylitol 1/2 tsp (0.25 tsp) glucomannan (can sub xanthan gum) 3/4 cup (177.44 ml) heavy cream 1 tbsp lemon zest 1/2 cup (118.29 ml) freshly squeezed lemon juice 4 large egg yolks 3 tbsp (42.61 g) butter, chilled and cut into pieces 3/4 tsp (1 tsp) lemon extract 1 cup (230 g) full fat sour cream 1 press-in pie crust, fully baked
Instructions
In a large, heavy-duty saucepan, whisk together the sweeteners and glucomannan. Add the cream, egg yolks, lemon zest, and lemon juice and whisk to combine. Set over medium heat, whisking frequently, until the mixture begins to thicken (7 to 10 minutes). Keep a close eye on it to avoid curdling. Remove from heat and whisk in the butter and lemon extract. Let cool to room temperature. Whisk in the sour cream until no lumps remain. Pour the mixture into the pie shell and refrigerate for at least 4 hours to set (overnight is best). Top with lightly sweetened whipped cream.
- Prep Time: 20 mins
- Cook Time: 10 mins
Nutrition
- Serving Size: 10
- Calories: 301
- Fat: 27.9g
- Carbohydrates: 5.9g
- Protein: 5.9g